Lead Line Cook

Hourly Rate: $20-$24
SUMMARY
Oversees and monitors day to day kitchen operations including ordering, scheduling, food production, sanitation, training and enforcing standards of quality for product.
ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assist in the reviews of work procedures and operational problems in order to determine ways to improve service, performance and safety.
  
• to ensure that food is prepared and presented in an acceptable manner.
  
• Keeps updated on recipe changes and produces assigned items exactly according to recipes by using measuring devised and scales to control food costs.Monitor food preparation methods, portion sizes and garnishing and presentation of food in order
  
• Test cooked food by tasting and smelling to ensure palatability and flavor conformity.
  
• Estimate food consumption and paper usage in order to anticipate amounts to be purchased and/or requisitioned.
  
• Schedule and receive food deliveries, checking contents to verify product quantity and quality.
  
• Assist in coordinating assignments of cooking personnel to ensure economical use of food and timely preparation.
  
• Determine how food should be presented and create decorative food displays.
  
• Uphold the standards and expectations of food quality and production set forth by Juniper Preserve.
  
• Perform scheduled cleaning, stocking, organization, rotation and maintenance tasks set by Chef.
  
• Attend scheduled training seminars and staff meetings.
  
• Enforce and ensure cleanliness and organization of the kitchen.
  
• Assist in monitoring compliance with health, fire and OLCC regulations regarding food and beverage preparation and service, and building maintenance in dining and kitchen facilities.
  
• Maintains a favorable working relationship with all other company employees and purveyors to foster and promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity and efficiency and effectiveness.
  
• Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action which may be taken.
  
• Performs all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of the position.
  
• Assists in developing ongoing training programs.
  
• Able to effectively handle multiple tasks.
  
• Incorporates safe work practices in job performance.
  
• Regular and reliable attendance.
  
• Maintains a professional standard at Juniper Preserve including, but not limited to, appearance, interaction with members, associates, guests of the club, verbal discussions and written correspondence. Does not discuss work related issues with members and resort guests.
  
• Supports and adheres to the CORE Values (ie. “The T.R.I.P.”), Service Fundamentals, and Guest Service Philosophy as defined by the Company.
  
• Maintains positive attitude and the flexibility to take on new and different tasks as assigned by the Executive Chef.
  

QUALIFICATIONS
Required

• To perform this job successfully, an individual must be able to perform each duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
  
• Lifts and carries sacks, cases and bus tubs of up to 70 lbs. Up to 20 times per shift; places these items on high shelves in walk-in refrigerators and freezers.
  
• Frequent bending and stooping.
  
• Works frequently in a hot and damp environment.
  
• Hazards include, but not limited to, cuts from broken glass, metal cans; burns, slipping and tripping.
  
• Walk or stand most of a 8-10 hour shift.
  
• Must be able to read menu items.
  
• Reaches, bends, stoops and wipes.
  
• Must be able to clearly communicate guest needs to other employees (servers, door person, bartender or manager).
  
• Must be able to hear well amongst loud background noise in order to answer telephone and respond to guest requests.
  
• Required to carry trays and supplies.
  

SKILLS
Required

• High School Diploma required
  
• Some college training or culinary diploma preferred
  and/or
  
• 3 years cooking experience
  

SUPERVISORY RESPONSIBILITIES

• Assists in the management of kitchen personnel.

CERTIFICATES, LICENSES, REGISTRATIONS
Must maintain current Food Handler Card.