Lead Cook- CRMC - Fresno, United States - Thomas Cuisine

Description

** Lead Cook- CRMC (Full Time)**

**Job Category****:** Cooks **Requisition Number****:** LEADC02482 Showing 1 location **Job Details**

**Description**

**$17.00/HR- DOE**

Shifts will vary

Shifts may include weekends as well as holidays

**ESSENTIAL ACCOUNTABILITIES**

Verifies kitchen staff follows all recipes and portions servings correctly.

Observes all food stations to eliminate waste and to have the best and freshest products possible. Ensures the staff has a clean and sanitary work station/area by practicing the clean as you go method.

Supervises / trains staff engaged in preparing, cooking, serving meats, carving, sauces, vegetables, soups, mise en place, technical skills and other food products.

Ensures all stations remain stocked before and during meal periods.

Produces daily production sheets and records left overs.

Produces menu items by time line requirements. Identifies & fabricates all meats, raw or cooked for service or functions, as well as other products, but not limited to vegetables, fruits, starches, etc.

Accurately plan and create requisitions for ordering. Receives and examines food products and supplies to ensure quality and quantity meet established standards and specifications. Ensures proper storage and organization from all suppliers. Counts accurate inventory of all items in all food storage areas.

Maintains all Hazard Analysis and Critical Control Points (HACCP) standard operating procedures. Keeps kitchen, dish and storage areas clean and organized.

Produces menu items by time line requirements. Performs all knife skills and cooking methods on proteins, vegetables, starches and other ingredients according to recipe within prescribed time frame to complete all service times for caf or function contracts. Ensure all prepared items are labeled with the following information; item inside container, date item is prepped, use by date and initials of person who prepped the item.

Assigns, directs, and reviews the work of subordinates, work methods, procedures, work flow and standards for quality and quantity of work.

Mentors and trains existing staff as well as new staff. Assists in monitoring the job performance of staff and managing staffing levels throughout shifts.

Assumes responsibility for kitchen in absence of the Chef.

Other duties as assigned

KNOWLEDGE OF:

Knowledge of food service safety standards and food services operation including patient food services and/or retail food operations.

Attendance guidelines, regulatory company and departmental policies and procedures.

Company uniform and dress codes.

Ability to work all classifications, stations and kitchen departments.

SKILLS IN:

Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.

Ability to write reports, business correspondence and effectively present information and respond to questions.

Ability to add, subtracts, multiply and divide in all units of measure, using whole numbers, common fractions and decimals. Ability to apply concepts such as; fractions, percentages, ratios and proportions to practical situations.

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.

**EXPERIENCE AND EDUCATION**

MINIMUM REQUIRED:

High School Diploma/GED. Approximately three to five years experience in an institutional or high volume restaurant/food service establishment.

PREFERRED:

Knowledge of Profit and Loss accountability and banquet volume experience.

**LICENSES/CERTIFICATIONS**

MINIMUM REQUIRED:

Serve Safe certified

**Qualifications**

**Skills**

**Behaviors**

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**Motivations**

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**Education**

**Required**

High School or better.

**Experience**

**Licenses & Certifications**