Lead Cook $18.00/hr Full-Time

Supervise kitchen staff in the absence of the Chef, guiding associates on preparation techniques, equipment usage, and safety measures. Conduct sensory evaluations of all products and mise en place before service to verify top-quality ingredients and correct recipes, then promptly report any substandard items to the Supervisor or Chef. Monitor production flow, adhere to cost and quality control procedures, and maintain menu specifications while updating production forecasts. Assign specific duties to ensure efficient operations, schedule culinary staff, and enforce proper receiving, storage, and rotation of food products to comply with Health Department regulations. Prioritize workstation setup before meal functions and maintain clean service lines using sanitizers.