Lead Cook

Lead Cook
An opportunity exists on our highly accomplished culinary team.  The selected candidate will have responsibility to work all production stations and assist the Executive Chef, Executive Sous Chef or Sous Chef in all areas of kitchen creating a high quality food product while maintaining the highest quality and standards.

Additional responsibilities include:
*Assigning work to other staff as directed
*Assisting with training and development of Cooks and Kitchen Attendants
*Assisting with menu development
*Maintaining kitchen equipment
*Assisting Kitchen Attendant and Pastry Chef as needed

Qualified applicants will possess a minimum of 3 years of basic line cooking experience within a high quality restaurant, country club, hotel or senior living company.  Must be proficient in sauté, sweat, poaching, stove cookery, stir fry and grilling/broiling and possess advanced knife skill with proficiency in butchering and seafood preparation.  Basic knowledge of ordering fish, produce, etc.  Requires strong communications skills, basic supervisory skills and ability to use a Point of Sale (POS) system and work in a team environment. 

High school diploma or GED equivalent required. Some culinary education preferred.  Possess or be willing and able to obtain Food Handler certificate, as required.  Must possess a valid and current driver's license, where applicable.

The application window is anticipated to close within 30 days of the date of the posting.