The Lead Cook 3 is a key culinary leader responsible for overseeing daily kitchen operations, preparing high-quality dishes, and ensuring food production meets restaurant standards. This role involves leading and mentoring the production staff, managing inventory and purchasing, and creating innovative menu specials. The Lead Cook 3 ensures kitchen operations run smoothly, maintains equipment, and adheres to food safety and sanitation regulations. With a focus on both culinary expertise and leadership, this position plays an essential role in creating an efficient, productive kitchen environment that delivers consistent, high-quality food to guests.
Food Preparation & Cooking
Prepare, cook, and season food items according to recipe specifications, including entrees, catering menus, desserts, and specials. Operate a variety of standard cooking equipment, including slicers, fryers, refrigerators, ovens, grills, and steamers. Cook using various methods such as grilling, steaming, sautéing, and broiling to meet food quality standards.
Leadership & Supervision
Provide leadership and guidance to the production staff, ensuring the successful completion of food preparation tasks. Supervise and manage daily kitchen operations, including overseeing food preparation processes, and assume leadership responsibilities in the absence of the supervisor. Ensure the kitchen operates smoothly and efficiently in all areas.
Inventory & Purchasing Management
Oversee inventory control and ordering of groceries, ensuring the appropriate stock levels are maintained. Manage the purchasing of food supplies and materials, ensuring the kitchen operates efficiently without shortages. Monitor inventory to reduce waste and optimize cost-efficiency.
Food Expo & Expediting
Manage the food expo, ensuring all dishes are presented correctly and delivered to guests in a timely manner. Expedite food in cooperation with other cooks to ensure orders are completed and served simultaneously, maintaining consistency in presentation and quality.
Food Safety & Sanitation Compliance
Operate and maintain kitchen equipment in compliance with food safety and sanitation regulations (including ServSafe standards). Perform routine maintenance and cleaning of equipment such as ovens, grills, fryers, meat slicers, and steamers to ensure safe and sanitary food preparation.
Menu Creation & Specials Development
Assist in the creation of menu specials, seasonal offerings, and catering menus. Take responsibility for designing and preparing innovative dishes, including entrees, desserts, and bread, that align with restaurant standards and customer expectations.
POS System & Currency Handling
Handle POS transactions, ensuring accuracy in processing payments. Gain proficiency in basic POS system programming to facilitate smooth order processing and kitchen operations. Handle currency and complete financial transactions with attention to detail.
Equipment Maintenance & Operation
Maintain and operate key kitchen equipment such as slicers, tilt skillets, grills, steam kettles, and ovens, ensuring all equipment is in good working order and properly sanitized.
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