Kitchen Manager - Lead Cook
KNOWLEDGE: Knowledge of foodservice kitchen management
COMPENSATION: Starting wage $14 - negotiable based on experience.
ROLE RESPONSIBILITES AND DUTIES:
- Maintain cleanliness of back of house (BOH)
- Set up a weekly and monthly cleaning schedule utilizing all staff of BOH
- Assign deep cleaning tasks to cooks that are scheduled during carpet cleaning and/or hood cleaning nights
- Set up a check out system for all of the cooks, checking not only stock but also
cleanliness of kitchen - Supervise BOH
- Perform evaluations of cooks. Compensation will be up to General Manager.
- Train and supervise the training of all new cooks
- Make sure rotation procedures are being followed and overstocking is not occurring
- Create a waste sheet
- Be aware of portioning
- Maintain all thermometers in freezers and coolers (make sure they are present and working)
- Check all temperatures of cold and hot products to make sure they are correct
- Count inventory and calculate food cost
- Complete product ordering
UNIFORM CODE
- You must present yourself in a neat, clean, professional manner (clean uniform each shift, clean well-trimmed nails, good personal hygiene, no gum chewing while on duty, etc.)
- “Other considerations provided by the operator”
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