Lead Cook-The Carriage House

Job Description:

Lead Cook Department:

The Carriage House Reports to: Executive Chef

Status:

Full- Time

• MUST HAVE SOU CHEF AND BANQUET EXPERIENCE TO BE ELIGIBLE FOR THE INTERVIEW PROCESS

• Duties & Responsibilities:

• Ensure ingredients and final products are fresh
• Follow recipes, including measuring, weighing and mixing ingredients
• Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
• Present, garnish and arrange final dishes
• Maintain a clean and safe work area, including handling utensils, equipment, and dishes
• Handle and store ingredients and food
• Maintain food safety and sanitation standards
• Clean and sanitize work areas, equipment, and utensils
• Execute opening and closing procedures
• Set up workstations with required ingredients and equipment
• Check the quality and freshness of ingredients
• Monitor station inventory levels
• Operate kitchen equipment such as broilers, ovens, grills and fryers

Qualifications:

Must be neat and present a professional appearance at all times. While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, talk or hear; and taste or smell. The employee must frequently lift and/or move up to 50 pounds. The employee must be in uniform gear including NONSLIP sneakers during work hours. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus

Working Conditions:

Work weekdays, weekends, and holidays