Lead Cook

American Food & Vending ⏐ American Dining Creations•St. Louis, MO

10d

About The Position

A Lead Cook with American Dining Creations ensures an exceptional dining experience through accurate and efficient preparation, portioning, grilling, and presentation of menu offerings. The role calls for strong leadership, teamwork, multitasking, and excellent customer service in a fast-paced environment. Lead Cooks support the team and help create memorable experiences for guests through outstanding service and appetizing food. The position involves preparing and serving food at a designated station, using kitchen equipment, maintaining food safety and sanitation standards, tracking production, replenishing supplies, and keeping the workstation clean and organized. The Lead Cook may also operate a point-of-sale system, package takeout items, and perform other duties as assigned. American Dining Creations is part of American Food & Vending, a family-owned dining and refreshment service organization headquartered in Syracuse, New York. The organization serves clients nationwide across business, education, healthcare, and cultural environments. Its mission is to create moments of happiness through customized hospitality experiences.

Requirements

Previous experience in a lead kitchen role or a proven background in hospitality or food service using a flat top or open flame grill.
Ability to learn quickly in a fast-paced, high-volume, high-quality environment.
Self-motivated, eager to learn, and interested in taking on additional roles and responsibilities.
Dedication to hospitality excellence and providing a great dining experience.
Ability to cross-train and apply skills across different duties.
Safety- and detail-oriented.
Ability to lift 50 pounds, bend, walk, climb stairs, and stand for scheduled shifts.

Nice To Haves

Basic knife skills.

Responsibilities

Lead by example, support the team, and take initiative to streamline and improve dining services.
Cook, grill, and serve menu offerings within a designated station.
Use a stove top, flat top, open flame grill, and other necessary kitchen equipment.
Carry pans, kettles, and trays of food to and from workstations, the stove, and refrigerator in accordance with safety standards.
Prepare and serve food and other goods according to guest specifications.
Store food in designated areas, following wrapping, dating, food safety, and rotation procedures.
Maintain temperature logs and production records efficiently.
Replenish supplies, restock coolers, and take inventory as directed.
Set up and break down stations; clean and sanitize equipment, utensils, and dishes for the designated workstation.
Follow all state and local food production, safety, and sanitation regulations.
Focus on customer satisfaction by providing excellent service to guests, clients, and team members.
Listen well and communicate professionally and in a friendly manner.
Work efficiently and stay organized.
May operate a POS system to complete orders and package takeout items.
Perform other duties and responsibilities as assigned.