As a Lead Cook, you will be responsible for operations of assigned food stations. 

Principal Duties & Responsibilities  

• Communicate with management, chef and service staff in order to fulfill and address any issue or needs requested by guests and employees. 
• Notify Room Chef or Sous Chef of problems that arise and how they have been corrected. 
• Expedite and coordinate service and produce according to par levels. 
• Responsible for normal operation of stations. Able to work sauté, sauce, grill, cold seafood, pastry and appetizer station. 
• Work as a team, assist all guests needs and inquiries. 
• Maintain solid menu knowledge and attention to detail; follow recipe accordingly. 
• Use proper food handling techniques, follow health & safety standards. 
• Assist Master Cook, Cook, Pantry and Kitchen workers in execution of service. 
• Maintain solid knowledge, understanding and preparation of base sauces, stocks and soups. 
• Perform other job-related duties as requested. 

Performs other job-related duties as requested 

Proof of eligibility to work in the United States 

Education  

High School Diploma, GED or equivalent Required 

Work Experience 

1+ Years of Prior Experience as a Cook in a fast paced, high-volume restaurant Required 

Knowledge, Skills and Abilities 

• Working knowledge of weights, measures and various cooking techniques 
• Knowledge of knives and knife skills, standard kitchen equipment and supplies, including, but not limited to toasters, refrigerators, and coolers, slicers, juicer and beverage machines, Cryovac machine, and small wares 
• Knowledge of health, safety and sanitation regulations 
• Excellent customer service skills and interpersonal skills to effectively communicate with all business contacts