Lead Cook - Binghamton
18 hours ago
Job description
Overview
The Lead Cook is responsible for preparing foods to be served to guests throughout the venue, while also providing direction and guidance to other culinary and kitchen team members. The Lead Cook will often have direct contact with Kitchen Manager and the public working in areas such as a buffet line slicing meats or preparing dishes to order.
This role pays an hourly rate of $ $20.00
Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching
This position will remain open until May 22, 2026.
Responsibilities
- 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 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, Sous Chef to plan menus and estimate expected food consumption
- Must show demonstrated ability to meet the company standard for excellent attendance
Qualifications
- Minimum 1-2 years previous culinary experience working in a high-volume food and beverage operation
- Previous supervisory experience (preferred)
- Able to operate standard kitchen equipment 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
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