Pay Rate * $23.50 an hour. SUMMARY: To assist the Sous Chef with day-to-day kitchen operations. Responsible for a high level of guest service as described in your departments guest service standards. RESPONSIBILITIES - Ensure food quality including presentation, portioning, timeliness and consistency - Assist with interviewing, training and scheduling cooks - Demonstrate knowledge of menu items and execute standards - Follow procedures for food storage, rotation, spoilage, sanitation, and prevention of cross-contamination including items are properly marked and stored - Follow recipes, times and temperatures in order to produce quality and consistent products - Maintain a safe, organized and clean work area and conform to Indian Health Service standards QUALIFICATION Required: - 3 years a-la-carte cooking experience - Previous knowledge of kitchen design and experience with operation of grills, roast-and-hold ovens, conventional and convection ovens, fryers, etc. Preferred: - Previous lead / supervisory experience Skills Required: - Accurate and detail-oriented - Highly organized and ability to adapt quickly to changing priorities - Excellent verbal and interpersonal communication skills
Job Title
Lead Cook - Currents