Lead cook

• Verifies that all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employees
• Verifies that all sanitation and nutrition practices are maintained by kitchen employees
• Supervises the production of all food items
• Assists Executive Chef with some menu planning, specials, food purchasing
• Assumes managerial responsibility in the absence of the Executive Chef & Sous Chefs
• Assists with training new employees
• Participates with open dialog with members and guests visiting our restaurants or banquets
• Assists in recording member/guest comments &/or complaints
• Assists with daily kitchen manager’s report when asked

• Minimum 4 years progressive managerial responsibilities in a high volume club or hotel environment
• Must have progressive experience in a fast paced environment
• Strong management, organizational, and communication skills are required
• A working knowledge of computer programs is necessary
• Knowledge of all food service Equipment and Cutlery
• Requires manual dexterity sufficient to operate standard office, retail, and culinary equipment
• Requires ability to stand and/or sit for extended periods of time
• Requires bending, stooping, and reaching
• Requires normal range of hearing and vision
• Requires ability to lift and move heavy tables, chairs and other objects
• Requires ability to function professionally in an environment that is both physically and mentally stressful and challenging

$1000 Hiring Bonus