Lead Cook
Company: Innisbrook Resort
Location: Palm Harbor
Posted on: January 22, 2023
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Job Description:
POSITION OBJECTIVE
Organize all mise in place according to the Chef's specifications
and execute all line duties including opening and closing
procedures. Ensure that all processes and procedures are adhered to
according to Resort standards. In charge of line in the absence of
Chef de Cuisine/Sous Chef.
ESSENTIAL JOB FUNCTIONS
-Participate in creating daily specials
-Make certain that you have all the supplies necessary to execute
service and prepare your station
-Basic organization and daily set-up.
-Order product when necessary.
-Work directly with Chef on supervision on Cook II & III
positions.
-Create and maintain daily prep sheets for production.
-Complete the storeroom requisition for items needed.
-Ensure all equipment is (ovens, grills, burners, salamanders, and
fryers) clean and ready for use.
-Check par amounts and ensure that line is ready for service.
-Prep additional items to bring counts back up to par
-Example:
-Par-10 smoked Salmon & Crab Melt
-Actual-3 smoked Salmon & Crab Melt
-7 smoked Salmon & Crab Melt
-Communicate production progress to the chef
-Make sure sanitation is adhered to including updated HACCP
documentation logs.
-Ensure quality food and clean presentation.
-Organize expo area with all necessary components.
-Preparation of necessary garnish and side dishes for proper food
presentation.
-Organize correctly server's trays for proper food delivery.
-Create professional working relationships with all colleagues.
-Attend meetings as required.
EDUCATION/EXPERIENCE
-High school or equivalent education required. Minimum of 3 years
of line cook experience in comparable environments required.
-Culinary Arts degree preferred.
REQUIREMENTS
-Must be able to speak, read, write and understand the primary
language(s) used in the workplace.
-Must be able to read and write to facilitate the communication
process.
-Requires good communication skills, both verbal and written.
-Adequate knowledge of food products, standard recipes and proper
preparation.
-Must be willing to work a flexible schedule in order to accomplish
all major responsibilities and tasks
-Sanitation proficiency
-Must work in a safe, prudent and organized manner.
-Must have the ability to handle multiple tasks at one time
-May be required: to apply common sense understanding to carry out
instructions furnished in written, oral, or diagram form; to deal
with problems involving several concrete variables in standardized
situations.
PHYSICAL DEMANDS
-Most work tasks are performed indoors. Temperature generally is
moderate and controlled by hotel environmental systems; however,
must be able to work in extreme temperatures like freezers (-10--F)
and kitchens (+110--F), possibly for one hour or more.
-Ability to physically handle knives, pots, and pans as well as
grasp, lift and carry same from shelves and otherwise transport up
to 50 pounds to every area of the kitchen. Ability to perform
cutting skills on work surfaces, topped with cutting boards, 3 to 4
feet in height (banquet kitchen, prep kitchen, bake shop, etc.).
Proper usage and handling of various kitchen machinery to include
slicers, buffalo chopper, grinders, mixers, and other kitchen
related equipment.
-Ability to physically self-demonstrate culinary techniques, i.e.,
cutting, cooking principles, plate presentation, safety and
sanitation practices.
-The worker is subject to noise. There is sufficient noise to cause
the worker to shout in order to be heard above the ambient noise
level.
-Must be able to exert well-paced ability in limited space and to
reach other departments of the resort on a timely basis.
-Must be able to lift up to 30 lbs. on a regular and continuing
basis.
-Must be able to push and pull carts and equipment weighing up to
250 lbs. occasionally.
-Must be able to bend, stoop, squat and stretch to fulfill cleaning
tasks occasionally.
-Requires grasping, writing, standing, sitting, walking, repetitive
motions, bending, climbing, listening and hearing ability and
visual acuity.
-Talking and hearing occur continuously in the process of
communicating with guests, supervisors.
-Vision occurs continuously with the most common visual functions
being those of near and color vision and depth perception.
Requires manual dexterity to use and operate all necessary
equipment.
WORK ENVIRONMENT
-Must be able to work effectively in a stressful environment,
communicate with others, effectively deal with customers and accept
constructive criticism from supervisors.
-Must be able to change activity frequently and cope with
interruptions.
Keywords: Innisbrook Resort, Palm Harbor , Lead Cook, Hospitality & Tourism , Palm Harbor, Florida
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