Seasonal Part Time - Snapdragon Stadium Lead Cook

SUMMARY:

Prepares and cooks food, per recipe, for dining, retail, and catering venues as assigned. Also provides supervisory support to general food service production. Assumes responsibilities in absence of Sous Chef.

ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION:

NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Prepares food products as assigned by production records or submitted orders, following established recipes and standards.
• Ensures product quality by following food handling procedures and sanitation guidelines in accordance with policy
• Operating, maintaining and cleaning grill, kitchen and production equipment in a safe and efficient manner.
• Assists with inventory process accuracy, the recording of spoilage and product transfers, reporting any discrepancies to unit manager or supervisor
• Takes responsibility for the cleanliness and orderly appearance of the unit or event, including restocking necessary products or supplies and emptying trash receptacles.
• Communicate order needs with purchasing department
• Work with FOH, Food Preps on daily production
• Culinary staff training including food preps
• Prepares all food in a timely manner and in a tasty eye-appealing manner with correct seasoning.
• Uses basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Understanding of/or willingness to learn; classic culinary techniques.
• Sets up, breaks down, works and cleans the various stations in the kitchen (pantry, broiler, saute, pasta, and expedite).
• Records Pre and Post Production quantities for production reports.
• Breaks down the received order and stores the product properly.
• May assist in the cleaning of equipment, tools, or pans.
• Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.
• Other duties as assigned.

Minimum Requirements

MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED:

The minimum requirement for applicants is a High School Diploma or General Education Development (GED) degree is required; plus at two years of experience in a full production kitchen; or equivalent combination of education and experience.

Preferred: A degree or certificate of completion from an accredited culinary school; plus at least two years of hands-on experience in a high volume food service operation, hotel or restaurant.

Food Handler's certificate from the County of San Diego is preferred.

MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS

LANGUAGE SKILLS:

Must be able to read, write and understand English. Requires the ability to follow verbal and written instructions, guidelines and objectives.

MATHEMATICAL SKILLS:

Basic math skills with the ability to count in ascending and descending order, add, subtract, multiply, divide. Able to comprehend conversion charts. Able to multiply recipes based on production needs.

REASONING ABILITY:

Ability to apply common-sense understanding to carry out general written or oral instruction. Ability to identify and report any deficiencies on invoices or product transfers to supervisor and to identify unusable product, discard, and report to Production Chef. Ability to identify and utilize leftover products to maximize product value.

MANUAL DEXTERITY:

Requires the ability to use a variety of equipment and utensils.

PHYSICAL COMMUNICATION:

Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds.

PHYSICAL DEMANDS:

While performing the duties of this job, the employee is frequently required to stand or walk for prolonged hours, taste and smell; handle, objects, utensils, tools, or controls. Must have the ability to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers and office equipment such as computers, copy machines, and fax machines. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and color vision.

WORKING CONDITIONS AND HAZARDS

Work is regularly performed in a food production area where there is frequent exposure to food fumes or airborne particles. The employee frequently works near moving mechanical parts and is exposed to humid and hot conditions as well as cleaning chemicals. Employees will work outside with exposure to varying weather conditions, dust, allergens, and work temperatures. The noise level in the work environment is usually moderate on non-event days and moderate to loud on event days.