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Skills
Cook Dishesunmatched
Equipment Maintenance/Repairunmatched
Food Productionunmatched
Food Qualityunmatched
Food Servicesunmatched
Forecastingunmatched
Inventory Managementunmatched
Production Planningunmatched
Safety/Work Safetyunmatched
Sanitationunmatched
Time Managementunmatched
Description
Comanche Trace is excited to announce the career opportunity of Lead Line Cook. Qualified candidates will thrive in a fast-paced environment and be highly focused on providing exceptional food service to the club.
Key Responsibilities of the Lead Line 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 Line 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.
Other Qualifications:
Ability to read and speak English may be required in order to perform the duties of the job.