DINING SERVICES - Lead Cook - Retail
Job Classification
Hourly Full-time (35-40)
Position summary
Critical to the success of kitchen operations the Retail Lead Cook will organize and facilitate the production of all meals served in the Gazebo. Organize and facilitate the production of special event meals that occur during scheduled hours or when other arrangements are made. The Retail Lead Cook will inventory, order, and budget food and non-food purchases to meet the demands of the given budget. Train and develop the cooking skills of the staff cooks that assist in meal production. Develop menus and create any needed recipes for food production. Directly support the Retail Manager ensuring high quality food, food safety, personnel safety, sanitation, and clear communication with the serving staff.
Qualifications summary
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed in the full position description 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.
Must be a Seventh-day Adventist in good and regular standing.
Duties and responsibilities
- Directly manage the cooking staff and give direction to production crew for each meal period.
- In cooperation with the Retail Assistant Managers, operate all functions of the Gazebo in the absence of the Retail Manager.
- Communicate and orchestrate the functions of the kitchen, sanitation, and servers to ensure the highest quality experience.
- Understand and effect positive results in forecasting, purchasing, production, and portioning of food and have direct impact on the budget.
- Work with the highest level of efficiency and drive others to perform on a high level of productivity ensuring that all labor goals are met.
- Follow all Bon Appetit food standards and educate all kitchen staff in those standards. Learn, follow, and lead the culinary staff in all Bon Appetit Corporate initiatives including Circle of Responsibility, GE III, Low Carbon Diet, and Farm to Fork Programs
- Work with the Retail Manager and the General Manager to establish relationships with local food vendors.
- Ensure that all local and national food safety guidelines, OSHA, and ADA rules are followed.
- Assist in teaching F.A.C.T. training module to applicable staff.
- Assist the Retail Manger in all staff reviews, coaching sessions, and disciplinary actions.
- Communicate clearly with the entire Gazebo staff and supervisors concerning meal ingredients and proper portioning.
- Manage customer service issues related to the food or servers.
- Operate 10-key calculators, typewriters, and copy machines to perform calculations and produce documents.
- Use email to communicate internally and externally.
- Contribute to the success of the department and be willing to work alongside other programs to ensure success.
- Any other task deemed necessary to the successful function of the program.
- Do other work as requested by supervisor.
- Cooperate with supervisor in adjusting job duties as circumstances require.
Supervisory responsibilities
Directly manage all retail supervisors, staff (both production and retail), and student employees. Carry out supervisory responsibilities in accordance with the organization’s policies and applicable laws.
Qualifications
A degree in the Culinary arts; and at least two years related experience and/or training; or equivalent combination of education and experience. Computer literacy skills are required. Have prior knowledge of online ordering applications and menu building.
Must be able to read, write and speak English fluently. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively to customers or employees of organization.
Ability to calculate figures and amounts such as fractions and percentages. Ability to apply concepts of basic algebra and geometry. Comfort with accounting procedures.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Must be a Seventh-day Adventist in good and regular standing.
Technical competencies
N/A
Interpersonal interactions
N/A
Physical demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
While performing the duties of this job, the employee is regularly required to stand for extended periods of time. The employee is required to talk or hear. The employee is required to stand, walk, use hands to finger, handle, or feel and taste and smell. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision.
Work environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee comes in contact with the standard Food Service equipment but not limited to the following: freezers, refrigerators, storage area, slicers, grills and cooking kettles. Exposed to extreme heat in cooking environments and extreme cold in freezers and coolers. Moves equipment inside and outside in all weather conditions. The noise level in the work environment is usually moderate. Personnel in the Food Service Industry must be able to stand for long hours. Peaks of high production are demanded both daily and seasonally, depending on job location.