The Table Lead supports the Culinary Production Teams efforts by being directly responsible for table production, training, standardization, quality control and safe work practices for their assigned production table.
Position Responsibilities
- Participate in the daily kitchen stand up meeting.
- Coordinate with Purchasing at the end of the day to ensure the correct product will be available for production the next day.
- Oversee all table specific food production to Paula LeDuc Fine Catering standards.
- Assist in generating daily prep lists.
- Assign responsibilities to table staff and monitor progress throughout the shift to meet production deadlines.
- Assist with recipe testing as needed.
- Inform Chef de Cuisine of recipe discrepancies.
- Train all table staff on table specific menu production.
- Ensure all table staff is trained in proper knife handling and the use of equipment such as mandolins, meat slicers, mixers and steamers.
- Train staff on proper labeling and dating of product.
- Inform the Executive Sous Chef and Production Sous Chef of strengths or opportunities among staff.
- Support the efforts of the Executive Sous Chef in coordinating all training activities.
- Insist on personal cleanliness and proper deportment of all culinary staff.
- Ensure adherence to established safety, sanitation and accident prevention principles.
- Take extra care to prevent the use of contaminated products in any process of food preparation.
- Prevent employees who are ill or suffering from an infection from taking part in the preparation or handling of food.
- Responsible for table specific inventories, product rotation and storage.
- Assists with monthly inventory, staff meal production, other tables and pack-out as needed.
- Assists with opening and closing procedures in absence of other kitchen managers.
Essential Skills and Qualifications
- Must possess and exhibit advanced understanding of recipe reading, scaling and execution.
- Must possess and exhibit solid fundamental cooking techniques and knowledge of preparations specific to the assigned table.
- Must possess and exhibit knowledge of weight and volume and measures.
- Be able to communicate and understand the predominant language(s) of your work area which in this case is English.
- Be able to lead a team of 4 8 cooks.
- Be able to coordinate a number of activities with multiple components requiring independent follow through and attention to detail.
- Be highly organized and detail oriented.
- Communication and interpersonal skills necessary to interact with management and staff at all levels.
- Adequately represent the organization when in contact with clients and vendors on the telephone.
- Possess excellent basic math skills.