Cashier / Lead Line Cook

Key Responsibilities Of The Lead Cook

• Prepares the proper amount of food according to production or forecast sheets and production plans.
• Prepares items in accordance with established recipes for a consistent product.
• Learns and maintains standards in food production and quality.
• Expedite orders in a timely manner.
• Practices excellent operational sanitation.
• Executes scheduled banquet functions.
• Checks and dates all deliveries received reporting any variances to chef in charge.
• Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis.
• Monitors inventory rotation to maintain fresh product with little or no waste.
• Prepares inventory requisition and receive supplies as necessary for quality production.
• Communicate equipment repair needs with chef in a timely manner.
• Incorporates safe work practices in job performance.

Minimum Qualifications For The Lead Cook

• High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
• Food Safety and Sanitation Training.

Benefits & Compensation

• Pay ranges from $20-22/hr
• Eligible for tips
• Medical Insurance
• Dental Insurance
• Vision Insurance
• Basic Life Insurance
• Supplemental Life Insurance
• AD&D
• Flexible Spending Accounts and Health Savings Accounts
• Hospital Care Insurance
• Accidental Injury Insurance
• Critical Illness Insurance
• Dependent Care Reimbursement
• Disability Insurance
• Pre-paid Legal Plan
• Prescription Drug Coverage
• Survivor Assurance Program
• Business Travel Insurance
• 15 days PTO
• Employee Assistance Program (EAP)
• 401k (19+)
• Holiday Pay