LEAD COOK

Overview : The shift lead shares in management responsibilities related mainly to their department in opening, shift change, during service, and closing.

He or she follows checklists and policies to ensure a smooth operation. He or she has limited managerial authority. He or she will be called upon to work a station as determined by staffing and financial needs of the restaurant, and keep the restaurant clean and organized appropriately.

HUMAN - be a leader worth following : INSPIRE AND MOTIVATE staff, give them reasons to excel. Bring meaning to people’s lives! -UPHOLD our MISSION STATEMENT -TRAINS STAFF AND TRAINS TRAINERS so that the company culture starts with you and radiates from you in all directions -maintains a teacher’s CULTURE OF SUCCESSION every student has three main growth stages : entry level, proficiency, then the beginnings of a teacher.

FIGHTING FORM : line check including uniforms, all necessary equipment for the job, state of mental readiness -maintains COMPLAINT / CONFLICT RESOLUTION POLICY that is fair and impartial, engenders a culture of respect and openness for staff (and communicates this to upper management EACH SHIFT) FACILITIES AND OPERATIONS -OPEN OR CLOSE the restaurant according to written checklists and procedures FOH and BOH (holder of shop keys at all times) in a timely manner (ideal is 45 min set up before opening / 45 min.

breakdown after closing) -WRITE PRIORITIZED PREP LIST with time marks and deadlines (see Lead training manual) -TAKE ACCURATE INVENTORY on a weekly basis for purchasing and accounting.

TRAIN AND OVERSEE STAFF in portion control, ensures that staff use these controls (by spot checks) -TRAIN AND OVERSEE STAFF in production, organization, and cleanliness -ENSURES all checklists and prep sheets are current and in use by staff -addresses and delegates / solves MAINTENANCE ISSUES in a timely manner by contacting upper management -MAINTAINS CLEANLINESS of the restaurant -CONTROL LABOR cut staff as necessary to maintain target labor percentage per business needs -keeps MASTER RECIPE BOOK hard copy always available in the kitchen -PREVENT THEFT (awareness of stock levels, PUTTING PRODUCT AWAY PROPERLY,notify upper management of all events / needs) -MAINTAIN SECURITY of the restaurant by locks and proper closing procedures -REPORT EVENTS AND CHANGES TO DIRECT SUPERVISOR EACH SHIFT IN CASE OF EMERGENCY, MUST BE ABLE TO PERFORM THE FOLLOWING : -deal appropriately with ACCIDENTS OR CRIME (know when to call emergency clinic, hospital, or police, etc.

CLOSE FOH AND FINANCIAL END of the restaurant, record financial data (will be held liable for missing cash) -deal appropriately with UPSET OR ANGRY GUESTS, UPSET OR ANGRY STAFF ( using complaint policy) -AUTHORIZE A DISCOUNT, and VOID A CHECK (must provide notated receipt with EVERY instance of this) PAY : $17 / hour Powered by JazzHR