LEAD COOK POM RESTAURANT

Description

Summary:

Carry out the policies of the POM department and company. Responsible for preparation of food items according to specified standards. Assist in all areas of the POM kitchen production. Help maintain proper sanitation in all areas. Help stock and rotate product.

Essential Duties and Responsibilities include:

• Advanced knowledge of food products and preparation.
• Able to maintain proper use, cleaning and handling of all equipment and product.
• Can assist in any area of kitchen as needed.
• Knowledge of sauces, soups and other cooking preparations required.
• Knowledge of proper meat temperatures required.
• Knowledge of kitchen and storage rotation.
• Must ensure the highest degree of sanitation is kept to at all times.
• Must maintain proper uniform and nametag at all times.
• Other job-related duties as assigned.
• Prior line cooking experience required.

This position is not limited to those duties listed in the job description. Duties and responsibilities can be changed, expanded, reduced or deleted to meet business needs of the company.

Supervisory Responsibilities: 

Supervises the kitchen in the absence Chef or Sous chef.

Requirements

• Two to three years of experience
• Advanced cooking knowledge. 
• Basic math skills. 
• Written and verbal understanding of English. 
• Must be 18 years or older.
• Sanitation certificate and/or serv safe license required.

Physical Demands/Work Environment: 

The physical demands described here are representative of those that an employee must meet to perform the essential functions of this job successfully. While performing the duties of this job, the employee is frequently required to stand, walk, use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear. The employee must frequently lift and/or move up to 50 pounds. Employees may be exposed to second-hand smoke and moderate levels of noise.