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Kitchen Lead Cook

August 11, 2012 - July 23, 2013
Location:Portland, OR
Exempt/Non-Exempt:Non-Exempt
Employment Type:Year-Round - Part Time
Department:Kitchen
Description:The Lead Cook is responsible for serving guests quality food and beverage following the company’s standard recipes and procedures. The Lead Cook will prepare and cook meats, soups and sauces and supervise all other aspects of the food and beverage operation. The Kitchen Lead is responsible for the training of all kitchen staff that work in a particular restaurant or area.

The Lead Cook must maintain excellent attendance and be available to work events as scheduled per business need.
Duties:• Responsible for coordinating and supervising the work of kitchen staff.
• In a la cart restaurants, responsible for executing all tickets for all food rung in by the wait staff or management. The ability to properly communicate and orchestrate the tickets in a timely manner is a key element of the job
• Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation.
• Assists in the control of food and labor costs.
• Conducts regular inspections of all locations to assure cleanliness and maintenance meet company standards.
• Assists with monthly inventory.
• Responsible for providing high quality, fresh food products in a timely manner for delivery to guests.
• Prepares hot and cold foods following company recipes and portioning requirements.
• Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product.
• Responsible for reporting any maintenance required for kitchen equipment.
• Maintains sanitation, health and safety standards in work areas.
• Responsible for observing and testing foods to ensure proper cooking.
• Responsible for portioning, arranging and garnishing food plates for delivery to guests.
• Responsible for consulting with Executive Chef and Sous Chef to plan menus and estimate expected food consumption.
• Must show demonstrated ability to meet the company standard for excellent attendance.
Qualifications:• Ability to supervise kitchen staff.
• Able to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife.
• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
• Ability to speak, read and write in English.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess valid food handling certificate if required by state and federal regulations.
• Professional training through a culinary education or working in a fast-paced fine dining restaurant/catering facility required. A minimum of two years previous experience working in a supervisory capacity in a kitchen required.


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