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TS
Times Supermarket
Lead Cook
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Based on Hawaii data
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What they do
A Cook prepares food in a restaurant or institutional kitchen. May be responsible for a specific station or type of food preparation in a larger kitchen, or specialize as a short-order or fast-food cook. May prepare meals in private homes, or cater parties.
$39,496 / year median in Hawaii
+17% projected growth
Job Description
Job Title:
Lead Cook Department:
Delicatessen Reports to: Department ManagerPOSITION SUMMARY
Lead Cook is responsible for all aspects of food preparation, as well as enforcement of sanitation procedures, training, product organization and operations in absence of both managers. Throughout a shift, a Lead Cook will perform the duties of a Cook and/or Prep Cook when neededESSENTIAL FUNCTIONS
(responsibilities include, but are not limited to):- Greets customers when within ten feet and four seconds of contact.
- Assist with supervising and recommending disciplinary action for associates in department.
- Assist with work schedules, assigning work, training, enforcing Company policies and SOP's, productivity and communication with associates.
- Assist with the processing of invoices, department reports, employee appraisals, inventory and supply ordering.
- Assist with receiving merchandise and ensures that authorized items are received
- Reviews and assist with controlling inventory in the backroom
- Performs basic cleaning of department, hourly checks of sales floor.
- Cooks food items needed for the day such as making bentos, roast chicken, fish
- Tracks food inventory, order from vendors if needed
- Tracks food quality, pulls food that does not meet standards, conducts hourly temperature checks of food and warmers for hot / chilled food temperatures and hot chicken temperature logs
- Keeps workstation clean and organized by dusting, wiping, and sweeping area.
- Washes and sanitizes dishes, tools and area
- Performs other related duties as needed as assigned by manager
OTHER DUTIES / RESPONSIBILITIES
- Use of proper safety procedures
- Able to operate stove, hot plates, oven, fryer and slicer
- Able to slice, dice and mince manually
- Mark down and pull products from floor if needed
- Able to listen to directions and follow through independently
- Good communication and observation skills
EXPERIENCE / EDUCATION
- High school / Secondary school diploma or GED
- Must be at least 18 years of age to ring register and operate machinery
- Possesses a food handling license
SKILLS AND ABILITIES
- Previous experience working with the public
- Time management skills
- Proper knife skills and proper sanitation knowledge
- Knowledge of different types of meats, fish, etc.
WORK ENVIRONMENT
- Air condition while in store, subject to heat when cooking and chill temperatures if products need to be retrieved from chill
- Very fast paced