Lead Cook - Grill/Sautee/Fryer - Short Order - Bar and Grill

KITCHEN SHIFTS – Hours may vary based on Events, Concerts, Parties, Etc.

Monday Off

Tuesday Off

Wednesday 11:30 to 7:30pm

Thursday 11:30 to 7:30pm

Friday Noon to 8:00pm

Saturday 9:00am to 6:00pm

Sunday 9:00am to 3:00pm

Essential Functions:

Enforces adherence to Handbook policies and procedures, including uniform, grooming, and jewelry guidelines.

Works with staff to ensure proper food safety practices and employment law compliance. Promptly communicate any questionable behaviors, workplace injury or other HR matters to the General Manager and Controller.

Demonstrates positive and effective role modeling for team members as a coach and mentor to promote team member growth and the development of a high performing team.

Review, update and create a Kitchen Manual with recipes and cooking procedures.

Runs shifts effectively as the Lead Cook – Trains other staff in best cooking practices and sanitation procedures.

Works with General Manager to create and maintain kitchen checklists.

Must be aware of various concerts, sporting events, conventions, festivals and holidays, to ensure proper stock and that the kitchen is properly set up for business volume.

Ensure that kitchen and storage facilities are clean, orderly and in good repair. Expedites preventive maintenance, scheduled cleaning and informs General Manager and Controller of equipment requiring repair.

Collaborate with Controller to manage inventory.

Confirms that all orders are received and put away and rotated appropriately. Communicates any missing items and discrepancies with invoicing/goods received to Controller.

Monitors inventory levels to ensure adequate supply for shift, based on current restaurant sales.

Coordinates food preparation and production with food prep personnel.

Maintains clean, clearly labeled and orderly storage areas throughout the facilities. Trains staff as to proper location of items, safe handling, product rotation and outage avoidance procedures.

Monitors the Operations Board for table reservations, party sheets, offsite catering orders and other operations notices.

Performs as the cooking lead for all banquets, catering and special events by arranging all equipment, setup, product production, transport and delivery of services. Oversees the return of equipment in a clean and orderly manner to storage facilities and return of inventory to secure locations.

Creates specials to maximize products usage and minimize food cost.

Performs and understands managerial functions with the POS system.

Attends Weekly Staff Meetings as requested.

Performs any other miscellaneous job duties as assigned.

Qualifications:

Valid ServSafe Certificate

Ability to foster and encourage open communication, teamwork and cooperation.

Results driven with one to two years leadership experience or equivalent combination of education and experience.

Physical Requirements:

Work 35 to 50 hours per week

Stands for long periods of time without sitting

Walks fast paced during shifts. Bends, reaches and stoops

Lift / carry 10 lbs or less Constantly; Lift / carry 11-20 lbs Frequently - Empty Fryer Oil and Carry to Grease Trap

Expected Weekly Commitment:

35 to 40+/- hours per week (Depending on business demand)

This is a full-time management position and thus no other full-time or part-time position may be held with other firms. Any exceptions must be expressly granted.

STATIC MANAGEMENT DUTIES:

Detail Cleaning

Fryer Oil / Fryer Maintenance

Parties and Catering

Organizing Stock and Equipment

Food Prep for OGBH and EBG

Inventory Check-In, Rotation, Organizing

Staff Training and Supervision