Lead Cook
On-siteAlbert Lea, Minnesota, United States
Job Summary
Oversee day-to-day kitchen operations and follow established production schedules to maximize guest satisfaction and maintain a quality work environment. Perform all duties as directed by the Manager on Duty, including maintaining food and equipment inventories, stocking and rotating products on the cooking line, and preparing menu items according to standards and guest requests. Monitor food temperatures during hot and cold handling, ensure all food safety regulations are followed, and communicate with management regarding product, service, or equipment deficiencies. Work irregular hours under heavy stress during peak times while coordinating multiple tasks simultaneously.
Required Qualifications
- Must be able to communicate clearly
- Must be able to coordinate multiple tasks simultaneously
- Must have high level of mobility/flexibility
- Must be able to work irregular hours under heavy stress/pressure during peak times
- Must possess a high level of coordination
- Must lift and carry up to 50 pounds for distances up to 30 feet
- Must be able to fit through an opening 30" wide
- Requires frequent reaching, bending, pushing and pulling
- Exposure to heat, steam, smoke, cold and odors
- Requires continual standing and walking
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