Job Description

Position Title: Lead (Supervisor) Cook

Reports To: Lead Cook/Sous Chef/Executive Sous Chef 

Below are the Core Responsibilities that make up the priority functions and most important responsibilities of this position. These Core Responsibilities are divided into two categories, Job Function and Professionalism and Style Expectations. 

Following the Core Responsibilities is a Physical Requirements category that is also expected of all positions within StepStone Hospitality, Inc.

Each responsibility of this position is assigned a weight that indicates the percentage of the overall job it represents. For performance appraisal purposes, the Core Responsibilities (what the job is; the substance of the job) account for 90% of the overall appraisal score. The other 10% is based on the Professionalism and Style category (how the individual goes about doing the job).

Job   Function

Weight

Job   functions describe the substance and most important responsibilities of the   job.

Totals 90%

1. Administration

· Supervise kitchen by directing   employees on job duties and daily tasks

· Train employees

· Assist Managers on documenting and   evaluating employees

· Create and implement the daily   specials

· Communicate observations of the   performance of employees to supervisor

· Maintain health and sanitation   standards.

· Maintain soap and sanitation buckets   at each station at all times

· Cover label and date all food   products

· Open kitchen and Close kitchen in   absence of supervisors

· Adhere to all prepared written   recipes for all menu items.

· Report out of stock items to the   supervisor

· Prepare all sauces and all dishes   for breakfast, dinner menus.

· Help set-up restaurant and employee   cafeteria buffet.

· Prepare all menu and featured items   under the Executive Chef’s direction.

· Supervise and assist dishwashers and   pantry personnel.

· Perform the duties of the Prep List   schedule.

· Maintain health and sanitation   standards.

· Prepare all dressings and cold   sauces.

· Maintain adequate supply of   desserts.

· Prepare all salads.

· Prepare all salads for buffet and   employee cafeteria.

· Assist with banquet preparation.

70%

2. Support

· Must have a knowledge of the English   language to effectively communicate with guests, associates, and vendors.

· Ability to scrupulously follow all   StepStone and hotel policies and procedures.

· Attend required meetings.

20%

Professionalism   and Style Expectations

Weight

These   are expected of every associate within StepStone Hospitality, Inc.

Totals 10%.

3. Personal Effectiveness

· Projects and assignments are   completed thoroughly, professionally, and with care.

· Adjusts to high-pressure conditions   and is open to change.

· Assumes responsibility for personal   growth and development.

· Conducts him\herself (acts and   dresses) professionally at all times; sets standards for all associates.

5%

4. Communication

· Understands and communicates the   StepStone Mission and Core Values

· Expresses ideas and conveys   information clearly, effectively, and professionally.

· Actively listens to others.

· Conveys company information,   decision, or problems to appropriate parties on a timely basis.

· Works to resolve disagreements and   is respectful of peers and co-workers.

5%

Physical Requirements

5. These are required of every associate.· Minimum lifting of 50 pounds.· Pushing, bending, stooping, upward   reaching, manual dexterity.· Hearing, reading, writing.· Minimum pulling of 50 pounds.· Other duties may be assigned. Additional responsibilities specific to you   are:· Must have a comprehensive knowledge   of all hotel departments and functions.· Must have a knowledge of applicable   Federal, state, and local health, safety, and legal regulations.· High school education and relevant   training and experience preferred.· CPR training and first aid training   preferred.· Additional language ability   preferred.