Lead Cook

Are you a professional cook who is

passionate about food, detail oriented, and enjoy working with a team? Join our team of dedicated professionals who take pride in providing engaging guest experiences! Applicants should have a working knowledge of full-service dining kitchens and line operations.

Purpose Statement

The job of Lead Cook was created to provide support, guidance, and training for DMOs and cooks as needed. This position also assists management with inventory;

menu planning and food production. Provides high-quality, professional production and service of food, beverages, and assistance to every guest of the restaurant.

Essential Functions

Serves as the designated Person-in-Charge, in the absence of the owner, manager or shift lead. The Person-in-Charge (PIC) has no management or supervisory duties, however, must demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of the Washington State Retail Food Code to the regulatory authority during inspections.

PIC duties also are required to meet the regulatory standards of the Washington State Liquor Control Board.

• Must work on-site and hold a current Food Handler’s Card to assure that all food storage and preparation of meals meet all federal, state, and local guidelines, as per the company’s policies, procedures and guidelines.
• Prepare food consistent with designated recipes and timing standards.
• In the event a cook or DMO is late, needs to leave early or is absent from work, the Lead Cook is to assure the activities and functions of the position are covered for the shift.
• Assures that all food storage and preparation of meals meet all federal, state, and local guidelines, as per the company’s policies, procedures and guidelines.
• Communicates information regarding guest requests, out-of-stock items, and new products to all crewmembers and managers.
• Assures all stations, including the kitchen, storerooms and workstations are clean, stocked, and orderly.
• Assures the safety of the restaurant and its equipment is consistently maintained by reporting any issues regarding equipment.
• Successfully assists management in assuring all inventory requirements are consistently met.
• Successfully assists the management in meal and menu planning.
• Successfully assists in the promoting culture of teamwork.
• Complies with all procedures of the company including but not limited to the Standard Operating Procedures.
• Immediately reports any mechanical and / or facility issues to management with special attention to kitchen equipment. Promptly reports all inventory needs of the area(s) responsible for to the manager, to assure supplies are always available.
• Promptly reports to management any safety, guest, personnel and / or facility issues which they are unable to resolve.
• Successfully provides back up to the service team as needed.

Additional Functions

• Must be able to remain professional and be flexible in a changing environment.
• Must be able to communicate effectively orally and in writing as per the company’s formal communication procedures.
• Successfully interact with, crewmembers, guests and managers.
• Serves as an effective team member.
• Maintains a clean uniform at all times.
• Backs up co-workers as needed.
• Perform other duties as assigned.

Working Environment This position is primarily conducted indoors, including in a kitchen with exposure to hot surfaces, and sharp objects, with some work also done outdoors in all types of weather conditions.

• Must be 21 years of age.
• The individual must be able to lift and carry at least 50 pounds.
• Must be able to walk and stand for entire shift minus break times.
• The individual must have small motor movements which are associated with cutting, pouring, reaching, holding, and grabbing objects.
• Must have a visual acuity which assures the individual can read all recipes, safety instructions and other critical information needed to perform the job.
• Must have a hearing acuity which assures the individual can hear and understand verbal instructions when equipment is operating in the kitchen, guest orders, and manager instructions.

We offer

$17.00 - $23.74 per hour

Combined hourly wage* and average tip pool potential ).

• Base pay of $17.00 - $18.74 per hour
• Tip pool averages $4-$5 per hour
• Medical benefits ( subject to the conditions of the plan).
• 401(k) Retirement Plan with Employer Contributions for qualifying employees ( subject to the conditions of the plan) .
• Discounts on food & beverage in our restaurants.
• Opportunity for advancement.
30+ days ago