Lead Cook (Part-time or Full-time)
- Expired: April 24, 2021. Applications are no longer accepted.
The Lead Cook will oversee kitchen operations, create an authentic menu, and prepare or coordinate the preparation of food ordered by patrons. The Lead Cook may also need to assist with ordering product as well as inventory management. Hours 6:00 a.m.
to 2:00 p.m.Supervisory Responsibilities: Trains and/or oversees training of kitchen staff on food preparation, storage, cooking and cleaning procedures. Organizes and oversees the staff schedules. Mentors kitchen staff, assigning roles based on experience and skills.
Supervises work product from kitchen and back-of-house staff. Conducts performance feedback that are timely and constructive. Handles discipline and termination of employees as needed and in accordance with our policy.Duties/Responsibilities: Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently and according to specifications or request (such as allergies, food intolerances, etc) Ensures kitchen...
runs in accordance with all applicable health, safety, and hygiene codes and standards. Creates and modifies the restaurant's menu based on food trends, food costs, patron requests, and seasonal availability. Oversees stocking, ordering and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.
Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed. Maintains kitchen budget. Assists restaurant manager in setting the prices for food items on the menu.
Collaborates as needed on menu items-for example, works with managers or other local partners to design an innovative, appealing, and complementary dessert menu. Reports to Restaurant Manager Performs other related duties as assigned.Required Skills/Abilities: Ability to produce an excellent culinary and restaurant experience for patrons. Extremely creative.
Excellent verbal and written communication skills. Excellent time management, scheduling, managerial, and organizational skills. Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.Education and Experience: Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook.
At least two years of culinary managerial experience required. Business experience preferred.Physical Requirements: Ability to navigate all parts of the restaurant quickly, including stairs. Prolonged periods standing and preparing and cooking food.
Must be able to lift up to 25 pounds at times. Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold
Ames Farm Inn
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