Lead Cook

Lead Cooks will be responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other food items in a restaurant. May supervise up to twenty-seven (27) Line Cooks. Supervision duties include checking the quality of foods produced by Line Cooks (just as Lead Cooks would check the quality of their own work) and coordinating and communicating with Line Cooks to ensure their assigned line tasks are being completed. Lead Cooks are also responsible for inspecting food preparation areas at events with cooking stations. Supervision duties do not include true management responsibilities, and Lead Cooks do not have any direct reports, nor the power to hire, fire, or schedule Line Cooks or any other workers, nor any managerial duties (i.e. they do not assign tasks to Line Cooks). Schedule: 35 hours per week. Work schedule can vary and can include evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. Example shifts: 6:00am – 1:00pm, 9:00am – 4:00pm, or 3:00pm – 10:00pm. Shift hours may vary. Please see job description for additional information.