Lead Cook Job Description
Lead Cook Duties & Responsibilities
To write an effective lead cook job description, begin by listing detailed duties, responsibilities and expectations. We have included lead cook job description templates that you can modify and use.
Sample responsibilities for this position include:
Lead Cook Qualifications
Qualifications for a job description may include education, certification, and experience.
Licensing or Certifications for Lead Cook
List any licenses or certifications required by the position: WAV
Education for Lead Cook
Typically a job would require a certain level of education.
Employers hiring for the lead cook job most commonly would prefer for their future employee to have a relevant degree such as Associate and Collage Degree in Culinary, Culinary Arts, Associates, Communication, Education, Healthcare, Technical, Hospitality Management, Health, Human Resources
Skills for Lead Cook
Desired skills for lead cook include:
Desired experience for lead cook includes:
Lead Cook Examples
Lead Cook Job Description
- Supervise and assist with the preparation of various hot foods, such as cooking basic sauces, soups and vegetable dishes
- Supervise and perform a variety of more complex cooking tasks, such as sautéing
- Supervise and assist with various inventory control and ordering tasks
- Maintain a clean and sanitary workspace at all times
- Attendance, being on time and ready to work scheduled hours are essential job functions
- Provides mentoring and training to room service production staff
- Contributes as a leader of the department by supervising room service operations and improving operational efficiencies as needed
- Assists production staff in all areas of room service food preparation
- Supervises the patient tray line area to insure high quality and accurate patient meals are prepared
- Communicates effectively with room service cooks, room service production staff, hosts, lead hosts, supervisors, purchasing agent, executive chef, manager, and director
- Must show good customer service skills
- Must be able to perform multiple tasks at one time
- Rewards and recognizes room service staff for individual and team success
- Check menus daily for any required advance preparation
- Prepares food using proper food handling and food safety techniques according to established policies and regulations
- A culinary program degree preferred
Lead Cook Job Description
- Provide direct supervision to food production associates during daily work activity, perform shift briefings conduct in house audits
- Perform daily temperature checks for coolers and products
- Ensure accuracy of menu specifications, flight numbers, aircraft configurations and meal counts
- Work under time constraints to meet and respond correctly to meal up-counts
- Ability to read specification books and production sheets
- Perform quality audits and specs checks, including temp checks on food items and dish machines
- Ensure and promote sanitary integrity of facility, equipment and food products
- Perform biological testing, and food temperature checks to ensure safe product
- The ability to utilize the computer system and any P.O
- Produce high quality products
- Others through example
- Other employees of the organization
- One year post high school education in a culinary or management related field
- Candidate must be able to withstand exposure to hot and cold conditions
- Willing to be flexible to work any shift in a 24/7 operation, including nights, weekends, holidays and overtime as needed
- Above average attendance, safety and work performance record
Lead Cook Job Description
- Make recipe or menu changes so that foods will be utilized before expiration date
- In the absence of Production Supervisor or Food Service Director/Manager, plan menu substitutions and supervise in designated areas
- Consult on special meals, events, and menus
- Guides, motivates and supervises culinary staff in a positive work environment to achieve daily production needs
- Responsible for shift production of high quality ala carte menu items according to guests’ request (micros) within the time standards set for the specific meal period
- Ensures consistency and quality of flavor, presentation, and food temperatures
- Utilized kitchen equipment and tools to prepare and present all menu and special request items in accordance with departmental and company standards
- Maintains and monitors food quality and inventory
- Interacts with Team Members and customers in a professional, personable manor
- Reports to Executive chef
- Prepares food production sheets
- High School Diploma or Vocational Certification
- A Culinary degree with emphasis on basic stocks and sauces
- Two Years minimum experience in fine dining establishment
- Be able to speak clearly and listen attentively to staff, peers, supervisors, and guests
- Be able to lift pots, pans, , up to 50 pounds in weight
Lead Cook Job Description
- Ownership over food safety and sanitation in the Kitchen
- Prepare, season, and cook soups, meats, vegetables, pasta, pizza, sandwiches, ethnic dishes, desserts, and other food stuff for consumption in the university dining facility
- Prepare scratch menu items
- Follow proper cleaning, maintenance, and reporting procedures
- Perform other related duties as assigned or requested by a manager or supervisor
- May also be required to taste food prepared by other cooks
- Organize work for maximum production
- Food Preparation.Prepare high quality food for residents and guests using proper techniques in accordance with operational standards
- General Assistance.Perform administrative functions to support the day-to-day meal service operation
- Perform lead role in overseeing work of Cooks, Grill Cooks and Food Service Workers
- Must have minimum 2 years of previous culinary experience
- Must have 3-5 years’ culinary experience in a healthcare environment
- Assist in menu choices, and recipe development
- Employee may be required to work some weekends and holidays
- Minimum of one year cooking experience in high-volume a la carte restaurant
- Must be able to work rotating shifts including evening and weekends
Lead Cook Job Description
- Accurately prepare meals using proper techniques
- Prepare meals which are of good quality, seasoned properly, of proper doneness, temperature, consistency, on time and presented attractively
- Follow patient tally sheets and all recipes
- Practice proper infection control techniques and keeps a clean environment
- Ensure food leaves kitchen in peak condition
- Prepare food needed by other kitchen departments, which is best prepared by this department
- Maintain work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county and company health regulations and work safety regulations
- Take responsibility for assigned employees in absence of Supervisor, assigns work, and ensures proper performance of assigned employees
- Practice “clean as you go” method
- Check par levels for shift use
- Ability to perform all cooking duties, including food preparation, presentation and sauce preparation
- Ability to prepare a wide variety of food items, to standard, in a high-volume, fast-paced operation
- Culinary degree, vocational school diploma or equivalent work experience
- Regularly walks distances in excess of 300’ at a fast pace
- Works in small and crowded (-16 sq
- 1000 Sign On Bonus (paid out after 90 day probationary period)