Lead Cook - Hibiscus Cafe -St. Thomas Airport, USVI

Concessions International•Charlotte Amalie, VI

51d•Onsite

About The Position

Support the operation to deliver Superior Guest Service by performing duties which includes: cooking and plating food products in accordance with production requirements and quality standards. Maintains a safe sanitary work environment. Serve as the designated Trainer for the Associate Certified Trainer (ACT) Program. Train new cooks and other employees on company standards, polices and procedures based program guidelines and /or brand training and position requirements.

Requirements

High school diploma or general education degree (GED); six months or more related experience and/or training; or equivalent combination of education and experience.
Knowledge of basic food preparation and cooking skills; Must be able to properly identify and use various cooking utensils and equipment.
Ability to read and comprehend simple instructions and effectively communicate information individually and in small group situations to customers and co-workers; Ability to understand the English language both written and verbal.
Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, and common fractions.
Ability to apply reasonable understanding in carrying out instructions in written, oral or diagram form.
Regularly required to stand during 6-8hr shift, and use hands to manipulate and operate objects, tools or controls; Reaches, bends, stoops, shakes, stirs and wipes.
Frequently required to reach with hands and arms and taste or smell.
Must be able to hear well amongst loud background noise.
Occasionally lift and/or move up to 50-pound cases several times per shift.
Frequent immersion of hands in water and other cleaning agents.

Responsibilities

Cooks, plates, and follows portion standards for food products in accordance with production requirements.
Organizes and plans activities by reviewing daily pull and prep lists.
Cooks and stores food at required temperature; labels, dates, and rotates all products in accordance with company standards.
Tests foods for proper cooking standards using methods such as tasting, smelling, measuring devices or other utensils.
Monitors and maintains proper cooking temperatures of large volume equipment such as grills, deep fryers, ovens, broilers, and roasters.
Maintains food preparation area, cleans all equipment and workstations immediately after use or as required.
Follows safe food handling and proper hygiene practices.
Adheres to workplace safety standards for operating and maintaining equipments and reports any equipment malfunction to management immediately.
Performs opening and/or closing side works according to established checklists.
Trains new cooks on company standards, polices and procedures based on company guidelines and/or brand training and position requirements and completes required ACT position training paperwork management.
Performs other duties as assigned.