Job Details
Seasonal Part Time - Snapdragon Stadium Lead Cook
COMPENSATION: Pay Rate: $21.75
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
- 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 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.
