Culinary Lead

Description

The Lead Cook oversees the rhythm, expo and quality of the premium broad product that leaves the kitchen. The Lead  Cook is responsible for kitchen functions, including but not limited to food purchasing, receiving, preparation and  maintenance of quality standards, safety, sanitation & cleanliness. This role ensures that food served always meets or  exceeds Bluestone Lane Café Key Success Factor of Premium Broad Product and achieves ticket times of 10 minutes.  The Lead Cook is also responsible for setting the expectations for all kitchen team members to work cohesively to  maximize productivity. 

Positioning: The Lead Cook is positioned in the kitchen performing essential role duties, as well as in the prep/storage  area (where applicable) completing admin or other tasks. 

Essential Functions/Responsibilities:  

Ownership:  

? Expo product from kitchen to table ensuring proper presentation and premium broad product ? Manages the preparation, cooking and assembly of all food products. 

? Upholds the commitment to prep, cook and serve standard Bluestone Lane recipes. 

? Contributes positively to the team environment, working cohesively with the team to deliver exceptional  experiences to locals. 

? Understands and consistently complies with standard portion sizes, cooking methods, quality standards and  kitchen processes and procedures. 

Spend through Service:  

? Work closely with front of house teammates to ensure accurate & efficient food orders to achieve food  placement within 10 minutes of ordering. 

? Preps ingredients accordingly to prepare for peak trade and deliver 10-minute ticket times. 

Human Connection:  

? Build relationships and work cohesively with the back of house & front of house teams to ensure a seamless  experience for locals. 

? Communicates effectively with back of house and front of house teammates in order to understand and  increase local satisfaction. 

Lead Cook Cafes 11.2019 Page 1 of 2 happiness ambassador – fair go – ride the wave - mateship  

Premium Broad Product:  

? Manages food production to coordinate with meal serving hours so that excellence, quality, temperature and  appearance of food are preserved. 

? Uses standard Bluestone Lane recipes for preparation and portioning of all products. 

? Stores food properly and safely, marking the date and item. 

Beautiful Spaces:  

? Maintains a clean and hygienic workstation area including but not limited to; tables, shelves, walls, grills,  broilers, fryers, ovens, cooktops and refrigeration equipment. 

? Manages the ordering for all supplies for the kitchen. 

? Closes the kitchen properly and follows closing procedure for kitchen stations. 

? Oversee sanitation and hygiene in the kitchen. 

? Resolves equipment and food quality problems or product shortages in a timely manner, escalating to the  General Manager & Market Kitchen Manager as required. 

? Always maintains grooming & uniform guidelines. 

Measures of Success:  

? Leads by example communicating effectively with Teammates – working together to service local efficiently and  effectively. 

? Consistently deliver Key Success Factor Premium Broad Product 

? Achieve operational goals of 10-minute ticket times 

? DOH and food safety compliance 

Skills, Knowledge & Experience:  

? Minimum two years’ prep/line cook experience, preferably in a high-volume cafe environment. ? Minimum one years’ supervisory experience in a kitchen environment. 

? DOH accreditation or Safe Serve Certified. 

? Strong interpersonal, leadership and English verbal communication skills. 

? Demonstrated ability to lead, communicate and train team members. 

? Well-organized and detail oriented. 

? A team player and have proven experience working on a team to achieve great performance. ? Can work in a high stress, fast paced work environment. 

? Can stand for extended periods and lift up to 50lbs. 

Work Environment: This position operates in a kitchen environment with equipment such as an oven, stove, dishwasher,  slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, fire and  noise. The position occasionally requires the team member to sit, stand, reach, lift, bend, kneel, stoop, climb, push and  pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability  to follow written and oral instructions and procedures. Reasonable accommodations may be made to enable individuals  with disabilities to perform the essential functions.