Lead Cook - Episcopal High School, Houston

The Lead Cook is a supervisory and skilled cooking position involving the preparation of a variety of complex foods for the cafeteria and catering events in accordance with the recipe and menus.

Essential Functions:

Check menu and recipes in advance. Helping all food pre-preparation such as peeling, cutting vegetable, and soups. Measure, weigh ingredients, and prepare a variety of recipes. Operate standard cooking equipment including mixing machines, steam kettles, stoves, food choppers, slicers, etc. Maintain proper documentation for food production records. Completes food temperature checks each meal. Tastes all food items prepared. Prepares hot entrees, soups, and vegetable following recipes. Does advance preparation as indicated. Observes the rules of the department pertinent to food handling and production. Assists in production, quality control, and safety and sanitation. Serves food on cafeteria line. Sets up serving lines and replenishes food as needed to keep serving counter well supplied. Keep quality of food exceptionally high by using good preparations techniques. Enforce batch cooking standards and procedures. Supervise food production, preparation and presentation, to meet standards; assist with conducting taste panels. Participating in menu planning as needed with the Food Services Director. Assists other employees in the performance of their jobs, as directed by supervisor.

Qualifications:

High school or vocational school graduate or equivalent or working toward diploma. Good working knowledge of English. Prior experience in food service preferred. The employee must maintain excellent attendance and be available to work events as scheduled per business need. Good communication skills, ability to get along well with others, flexibility and patience.

Physical Requirements and Work Environment:

Constant standing or walking. Requires ability to lift up to 50 pounds.