Cook Lead

LEVEL OF EDUCATION
Preferred:

• Culinary Arts AA Degree and/ or College Degree

CERTIFICATIONS, LICENSES, REGISTRATIONS

Minimum:

• SERVSAFE FOOD HANDLER CERTIFIED Upon hire

Preferred:

• SERVSAFE MANAGER FOOD SAFETY CERTIFICATION Certificate in Culinary Arts

TECHNICAL REQUIREMENTS

Minimum:

• Knowledge of cooking techniques, knife handling, and safety and sanitation guidelines. Knowledge of commercial kitchen equipment operation, up keep and energy practices, institutional kitchen safety, sanitation and cleaning practices. Has knowledge of basic computer skills including Outlook, Microsoft Word, Excel, and Powerpoint.

YEARS OF RELATED WORK EXPERIENCE

Minimum:

• 3 years of cook experience & 1 years of lead cook or sous chef experience

KNOWLEDGE, SKILLS, and ABILITIES
All knowledge, skills, and abilities listed indicate the minimum level deemed necessary to perform this job proficiently.

• Ability to do simple arithmetic used in standardized recipes and able to calculate food cost for recipe analysis.
• Excellent interpersonal skills. Demonstrates leadership qualities and initiative.
• Ability to communicate effectively orally and in writing, works effectively with others and independently.