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- Ability to operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and griddles.
- Requires reading and math skill for recipes and measurements.
- Ability to read, write, speak and understand recipes and communicate with other Team Members.
- Assists with development and improvement of menu items.
- Actively participates with staff to cook, prepare, dish-up and assemble all menu items.
- Adheres to control procedure for food costs and quality.
- Verifies that all sanitation and nutrition practices are maintained by kitchen staff.
- Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest.
- Be able to create compound sauces and derivatives of the mother sauces.
- Prepare written food requisition for supplies and food items for production in the work station – inventory.
- Verifies that all portion sizes, quality standards, departmental rules, policies, and procedures are maintained by kitchen staff, and supervises the production of all food items.
- Assist in development of Team Members, conducts interviews, and participates in the selection, hiring, coaching, retention and termination process.
- Responsible for cleaning kitchen work areas and equipment as well as sweeping and mopping floors.
- Ensure the safety and security of Team Members and guests. Implements programs and processes to reduce loss time injuries.
Source: Hospitality Online
Lead Cook - Louisville, United States - Derby City Gaming & Hotel
