Lead Cook-The Carriage House

Duties & Responsibilities:

· Ensure ingredients and final products are fresh

· Follow recipes, including measuring, weighing and mixing ingredients

· Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods

· Present, garnish and arrange final dishes

· Maintain a clean and safe work area, including handling utensils, equipment, and dishes

· Handle and store ingredients and food

· Maintain food safety and sanitation standards

· Clean and sanitize work areas, equipment, and utensils

· Execute opening and closing procedures

· Set up workstations with required ingredients and equipment

· Check the quality and freshness of ingredients

· Monitor station inventory levels

· Operate kitchen equipment such as broilers, ovens, grills and fryers

Qualifications:

• High School Diploma Required; Culinary School Degree preferred.
• 3 years experience in restaurant and banquets
• Must be neat and present a professional appearance at all times.

Working Conditions:

• Work weekdays, weekends, and holidays