Cook 1

Job Requirements:

Responsible for overall kitchen production in the absence of the Chef and Sous Chef. Responsible for line checks, time/temperature logs, following up on employee tasks, maintaining kitchen sanitation, flexibility in fulfilling guest’s special requests, ensuring no 86ing of items, preparing and presenting plated menu items consistently. Lead line cooks are responsible for making decisions that ensure guest satisfaction and encourage positive feedback.

SUPERVISORY RESPONSIBILITIES: In the absence of Chef and Sous Chefs directly supervises culinary employees. Cook I is a leadership (lead) position.