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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



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.