The Lead Cook is responsible for preparing food according to recipes and safety standards, operating kitchen equipment safely, and supervising staff.
Key duties include
assigning work shifts and training team members on food safety, sanitation, and cooking techniques setting up workstations with ingredients and equipment measuring, preparing, and cooking food using various methods garnishing, portioning, and storing food properly maintaining cleanliness and sanitation of work areas and utensils delivering excellent customer service and adhering to safety policies producing work schedules and assisting with record-keeping.
Qualifications include
experience in cooking and supervision preferred ability to work independently food safety certification basic math and communication skills.
Physical demands may include lifting, bending, and extended standing. The role emphasizes skill development, teamwork, and adherence to safety and sanitation standards.