Summary:

The lead cook is responsible for ensuring that all recipes are prepared and presented according to HandCut Foods safety and quality standards. They must be able to effectively communicate allergens and menu descriptions with FOH staff so that they can serve customers safety. The lead cook is responsible for making sure all inventory needs are communicated to the Sous Chef for ordering purposes.

Essential functions include, but are not limited to, the following:

Ensure that HandCut recipes are used for all menu items
Ensure that all food production, allergen communication, and daily operations are completed properly to provide a safe dining experience for the community
Communicate inventory needs to Sous Chef
Direct the team based on the daily needs outlined by the Sous Chef/Executive Chef
Ensure that all food is batched cooked, on-time, served hot, presented as directed by Executive Chef, replenished and properly labeled, including all allergens
Make sure all ingredients are fresh, stored properly, handled safely, and labeled and dated correctly
Complete production sheets and give to Sous Chef/Executive Chef
Direct daily cleaning tasks to ensure proper kitchen and equipment upkeep
Take ownership of station with service, product, and cleanliness
Work with the dietitian to assemble daily allergen-friendly trays
Oversee inventory processes
Communicate with Sous Chef/Executive Chef any operational tools needed to be successful
Help plan/execute catering events
Production plan for upcoming menus with Sous Chef/Executive Chef