Lead Banquet Cook (PT)

• Anticipate the guests’ needs and respond appropriately with a sense of urgency.

• Read food orders from computer printouts and prepare food items according to established menu plans.

• Prepare all food items according to standard recipes and menu to ensure consistency of products to the guests.

• Wash, slice, peel and/or cut various foods to prepare for cooking or serving.

• Ability to work with small, delicate and sensitive equipment (i.e. knives) requiring fine finger dexterity.

• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils.

•  Assist in work direction to kitchen staff ensuring work procedures, quality standards and menu specifications are adhered to.

• • Prepare a daily prep list and written daily orders.

• • Maintain control of the kitchen and inform chefs if staffing levels are not appropriate based on business volumes.

• In an open kitchen environment, guest interaction is a must. Engage the guest each time they come your area. Explain product, ask questions and build positive relationships with the guests.

• Coordinate and communicate on orders with dining room staff.

• Assume limited charge of kitchen on respective shifts.

• Assume limited accountability of supervisors in their absence.

• Receive and deliver food to the proper areas.

• Coach and direct all cooks and assistant cooks to work in a productive and efficient manner.

• Ability to work the line in different locations: sauté, broiler, appetizer, pantry, pasta, grill, etc…

•  Expedite all food orders promptly in a timely manner.

• Use and maintain all assigned areas and equipment in a sanitary, safe and effective manner.

• Observe and enforce Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment. Responsible of having a full knowledge of the MSDS program.

• Consistent attendance at company/restaurant training programs as they are scheduled.

• Complete opening, closing and other side duties as assigned by the supervisors.

• Be in constant communication with Sous Chefs.

• Pass all tests given including the training in order to retain the knowledge needed to be an effective team members.

• Maintain a well-groomed, neat and clean appearance.

• Possess the ability to work harmoniously with coworkers.

• Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards.

• Perform all duties as assigned by management