Lead Cook

Job description

SUMMARY: The Lead Line Cook Supervisor is directly responsible for all line functions including but not limited to; food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training new employees Tamarack’s methodology of cooking, preparation, plate presentation, portion, cost control, sanitation and department cleanliness. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. Check and maintain proper food holding and refrigeration temperature control points. Training with orientation for new employees on company and department rules, along with policies and procedures. Provide ongoing safety training on proper lifting and carrying techniques, as well as handling hazardous materials. Fill in where needed to ensure guest service standards and efficient operations. Ensure that all equipment is kept in a clean and acceptable working condition through personal inspection. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair an...