Lead Cook- Hamilton Ohio

Overview:

The Lead Cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Special Catered events.

Pay: Starts at $14 and goes up based on experiance

The general responsibilities of the position include those listed below:

Responsibilities:

• May assist with supervision of personnel.
• Serves as a lead cook guiding and assisting in the training of less experienced cooks
• May have oversight over the production staff and assign tasks.
• May prepare food and serve customers at an a la carte station.
• Prepares food by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
• Provides highest quality of service at all times.
• Tastes products, reads menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment.
• May clean and sanitize work stations and equipment and must follow all Sodexo, client and regulatory rules and procedures.
• Attends all allergy and foodborne illness in-service training.
• Complies with HACCP policies and procedures.
• Participates in regular safety meetings, safety training and hazard assessments.
• Attends training programs (classroom and virtual) as designated.
• Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques.
• Follows complex recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other food stuffs for consumption in eating establishments.
• Assist other kitchen staff, when needed, in preparation and line set up in advance of meal-service.
• Established safe and orderly environment and maintains safety and infection control measures. IE: Proper handling of equipment (knives, pots, pans, skillets, baking sheets), proper hand washing, minimal cross-contamination, ensures proper storage and compliant labeling of all supplies, both perishable and non-perishable.
• Prepares work area for the next shift through posted cleaning and/or side/prep sheets.
• Selects recipes per menu cycle, prepares bakery items, and prepares meals for customers requiring special diets.
• Receive and store delivered products (when applicable) using standardized and approved handling methods.
• Demonstrates consistent attendance, punctuality and proper notification to appropriate member of Management.
• Adheres to Community First Solutions, Colonial’s Dining Services Department, Butler County, and Ohio Department of Health policies, procedures, codes, rules and regulations on cleanliness and sanitation as it applies to the Colonial’s facility.
• May perform other duties as assigned at all times.

Qualifications:

Experience: 4 or more years experience in foodservice production. 3-5 years in high volume restaurant/retail food services setting preferred.

Specialized knowledge, skills, or abilities:

• Presents self in a highly professional manner
• Ability to maintain a positive attitude
• Ability to communicate with co-workers and other departments with professionalism and respect
• Maintains a professional relationship with all co-workers, vendors, supervisors, customers, an client representatives
• Ability to use a computer
• Applies advanced cooking skills
• Adapts procedures, processes, tools, equipment and techniques to meet the requirements of the position.
• Substantial working knowledge of food preparation
• Must be able to work nights, weekends and some holidays