Role OverviewA Lead Cook is responsible for organizing their team's preparation, execution, and delivery of safely handled food to the customer-facing employees for service. They work under their direct supervisor and assist the Sous Chef and Culinary Supervisors in menu development and execution. The Lead Cook must maintain high standards of sanitation and cleanliness, train staff, and report hazardous conditions or unsafe practices.
What You Will Do
The Lead Cook will organize the culinary staff, assist in menu development, maintain high sanitation standards, train staff, and report hazardous conditions. They will also work directly with the Sous Chef and Culinary Supervisors on food production and ensure high and consistent food qualities.
Why It Might Be a Fit
The ideal candidate will have a friendly, positive attitude, a professional demeanor, and the ability to work well under pressure. They must be proactive, self-motivated, organized, and able to prioritize tasks as needed.
Requirements
- High School Diploma or GED equivalent
- Degree or certificate in culinary arts preferred
- 2 to 4 years working in a fast-paced restaurant, caterer, or other relevant food service area
- Lead experience preferred
- Ability to read and understand a Banquet Event Order (BEO) and various recipes, prep lists, menus, and signage
- Ability to work in an outdoor stadium subject to adversarial weather
- Ability to work flexible shifts, including nights, weekends, and holidays
- Ability to work under pressure and adapt to change quickly
- Ability to perform simple mathematical calculations
- Ability to work well with others in a stressful environment
- Ability to maintain personal hygiene and a well-groomed appearance
- Ability to walk long distances and stand for extended periods of time
- Ability to stand, kneel, lift (at least 30 pounds), carry items, push carts, walk at a fast pace, and bend down
Benefits
- 401k option
- Paid sick leave offered in accordance with the Colorado Healthy Families and Workplaces Act
]]>