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. Maintain food and equipment inventories while using, maintaining, and cleaning all kitchen line equipment and preparation areas. Cook and prepare menu items according to guest requests, ensuring correct portioning, quality, and adherence to food safety and sanitation procedures. Monitor food temperatures during hot and cold handling to reduce foodborne illness risks and communicate with the Manager on Duty regarding product or equipment deficiencies. Work irregular hours under heavy stress during peak times, lifting up to 50 pounds and standing or walking continually.
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
- Basic skills such as sanitation, safety, and customer service taught through in-house training
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