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Lead Line Cook

Company: Cherry Valley Lodge
Location: Newark
Posted on: February 5, 2020

Job Description:

The Cook Lead is responsible for organizing, preparing, and cooking all food items in assigned stations for banquets and restaurant meals and assists the Executive Chef in the training and support of the kitchen staff. The Cook I is required to adhere to the mission and values of Widewaters Hotels, LLC.

What you will be doing


-Working cook in all areas of the kitchen, prep, pantry or line.
-Overseeing food preparation and kitchen staff to ensure quality production.
-Responsible for supervising cooks and pantry personnel to insure proper use and implementation of management systems and assist kitchen management in assigned duties.
-Prepare food "to order" items for customers using a quality predetermined method in a timely and consistent manner.
-Visually inspects, selects and uses only food items of the highest quality in the preparation of all menu items.
-Set up stations required to service all banquet functions and menu items.
-Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.
-Date all food containers and rotate accordingly, making sure that all perishables are kept at proper temperatures.
-Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of stock items or possible shortages. Assist in keeping buffet stocked.
-Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
-Anticipate all and any menu requests
-Ensure knowledge of menu and all food products
-Take responsibility for assigned employees in absence of Supervisor, assigns work, and ensures proper performance of assigned employees.
-Report to work for scheduled shift, on time and in uniform in accordance with company policy
-Check all food for tastes, temperature, and eye appeal.
-Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
-Constantly spot check food and quality service during all meal periods to ensure that foods served meet our portion control and quality standards. Perform as expeditor during peak meal periods.
-Prepare and submit requisitions to Executive or Sous Chef for staple food items
-Adhere to hotel/kitchen sanitation standards; avoid cross contamination of products and follow proper rotation practices to decrease spoilage.
-Adhere to recipes and food pictures to ensure uniformity and consistency.
-Consult with Executive/Sous Chef on forecasted business volumes.
-Follow counts/food preparation on BEO
-Develop and maintain positive working relationships with others and support team to reach goals.

Keywords: Cherry Valley Lodge, Newark , Lead Line Cook, Hospitality & Tourism , Newark, Ohio

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