Lead Cook At Carleton College

Bon Appetit Management Northfield , MN 55057

Posted 3 months ago

Lead Cook

Reports to: Executive Chef/ Sous Chef

Bon Apptit's Mission Statement: "is to be the premier food service company known for its culinary expertise and commitment to socially responsible practices."

POSITION OBJECTIVES:

In the performance of their respective tasks and duties all employees are expected to conform to the following:

  • Perform quality work within deadlines with or without direct supervision.

  • Interact professionally with other employees, customers and suppliers.

  • Work effectively as a team contributor on all assignments.

  • Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.

Basic Job Duties:

  • Trains and gives direction on production in alignment with the Great Expectations III Standards. Always adhere to "Great Expectation 3" Standards.

  • Always "Batch Cook". Never over prepare food items that will end up sitting and lose culinary integrity.

  • Always insure proper temperature of food, "Hot Food" is hot and "Cold Food" is cold, complete daily temperature logs.

  • Change station food pans as needed throughout meal service period.

  • Oversees all kitchen sanitation procedures; insures completion of daily cleaning check list. Keep station clean and free of clutter at all times. Completes cleaning check lists.

  • Serves customers in an efficient and friendly manner; resolves customer concerns

  • Utilizes approved food production standards to ensure proper quality, serving temperatures and standard portion control.

  • Utilize all Personal Protective Equipment's per Bon Apptit guidelines. Complies with all sanitation, ServSafe and safety requirements; actively participates in the safety program. Trains other team members in this area.

  • Always properly cover, label and date all products. Adhere to FIFO, First In, First Out.

  • Works with Chef to prepare daily production lists and assigns as needed. Gives direction to all other cooks and helps with their culinary development.

  • Helps Chefs with Menu development, food cost calculations and procurement.

  • Helps with daily ordering and management of coolers, freezers & dry storage area.

  • Assists team members as needed.

  • Any other duties deemed appropriate as assigned by managers and supervisors.

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Strong passion and motivation to create great food that follows the Bon Apptit Sustainability commitments.

  • Assist Chef in menu-planning.

  • Trained in Great Expectations III and responsible for insuring standards are upheld; ability to train others in this area.

  • Advanced culinary knowledge of basic kitchen practices, protocols and procedures; ability to train others in this area.

  • Solid understanding of food costs and how they can impact the daily plate cost; ability to train others in this area.

  • Understands the Bon Apptit Food Standards and commitment to socially responsible practices, and trains others in this area.

  • Have a culinary driven attitude and the desire to move into a management position as Sous Chef.

  • Has knowledge of food costs and controls and the ability to train in this area.

  • Must be able to work with heat or high temperature.

  • At least 3 years working in a high volume restaurant kitchen or similar working experience.

  • At least 1 year of kitchen supervisory experience and the ability to lead and train other employees in a professional manner.

  • Understanding of typical culinary units of measure.

  • Ability to work safely with large volume culinary equipment including but not limited to slicer, large quantity mixer, robo coupe, and convection ovens.

  • Ability to follow all Bon Apptit Health & safety standards.

  • Posses the ability to meet Bon Apptit unit specific uniform standards for this position.

  • Utilize all Personal Protective Equipment's per Bon Apptit guidelines.

  • Wear a cut resistant glove whenever using a sharp or potentially sharp tool or instrument.

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to:

  • Stand, talk, hear, taste and smell.

  • Walk; use hands or fingers, handle or feel; stoop, kneel, crouch or crawl; reach with hands and arms.

  • Regularly lift and/or move up to 25 pounds and may occasionally lift up to 50 pounds.

  • Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.

Language Skills:

  • Ability to read recipes, understand and speak Basic English to perform essential duties of the position and the ability to communicate with customers.

  • Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Note: Job duties are subject to change. Duties may be added as time permits.

Lead Cook

Reports to: Executive Chef/ Sous Chef

Bon Apptit's Mission Statement: "is to be the premier food service company known for its culinary expertise and commitment to socially responsible practices."

POSITION OBJECTIVES:

In the performance of their respective tasks and duties all employees are expected to conform to the following:

  • Perform quality work within deadlines with or without direct supervision.

  • Interact professionally with other employees, customers and suppliers.

  • Work effectively as a team contributor on all assignments.

  • Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.

Basic Job Duties:

  • Trains and gives direction on production in alignment with the Great Expectations III Standards. Always adhere to "Great Expectation 3" Standards.

  • Always "Batch Cook". Never over prepare food items that will end up sitting and lose culinary integrity.

  • Always insure proper temperature of food, "Hot Food" is hot and "Cold Food" is cold, complete daily temperature logs.

  • Change station food pans as needed throughout meal service period.

  • Oversees all kitchen sanitation procedures; insures completion of daily cleaning check list. Keep station clean and free of clutter at all times. Completes cleaning check lists.

  • Serves customers in an efficient and friendly manner; resolves customer concerns

  • Utilizes approved food production standards to ensure proper quality, serving temperatures and standard portion control.

  • Utilize all Personal Protective Equipment's per Bon Apptit guidelines. Complies with all sanitation, ServSafe and safety requirements; actively participates in the safety program. Trains other team members in this area.

  • Always properly cover, label and date all products. Adhere to FIFO, First In, First Out.

  • Works with Chef to prepare daily production lists and assigns as needed. Gives direction to all other cooks and helps with their culinary development.

  • Helps Chefs with Menu development, food cost calculations and procurement.

  • Helps with daily ordering and management of coolers, freezers & dry storage area.

  • Assists team members as needed.

  • Any other duties deemed appropriate as assigned by managers and supervisors.

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Strong passion and motivation to create great food that follows the Bon Apptit Sustainability commitments.

  • Assist Chef in menu-planning.

  • Trained in Great Expectations III and responsible for insuring standards are upheld; ability to train others in this area.

  • Advanced culinary knowledge of basic kitchen practices, protocols and procedures; ability to train others in this area.

  • Solid understanding of food costs and how they can impact the daily plate cost; ability to train others in this area.

  • Understands the Bon Apptit Food Standards and commitment to socially responsible practices, and trains others in this area.

  • Have a culinary driven attitude and the desire to move into a management position as Sous Chef.

  • Has knowledge of food costs and controls and the ability to train in this area.

  • Must be able to work with heat or high temperature.

  • At least 3 years working in a high volume restaurant kitchen or similar working experience.

  • At least 1 year of kitchen supervisory experience and the ability to lead and train other employees in a professional manner.

  • Understanding of typical culinary units of measure.

  • Ability to work safely with large volume culinary equipment including but not limited to slicer, large quantity mixer, robo coupe, and convection ovens.

  • Ability to follow all Bon Apptit Health & safety standards.

  • Posses the ability to meet Bon Apptit unit specific uniform standards for this position.

  • Utilize all Personal Protective Equipment's per Bon Apptit guidelines.

  • Wear a cut resistant glove whenever using a sharp or potentially sharp tool or instrument.

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to:

  • Stand, talk, hear, taste and smell.

  • Walk; use hands or fingers, handle or feel; stoop, kneel, crouch or crawl; reach with hands and arms.

  • Regularly lift and/or move up to 25 pounds and may occasionally lift up to 50 pounds.

  • Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.

Language Skills:

  • Ability to read recipes, understand and speak Basic English to perform essential duties of the position and the ability to communicate with customers.

  • Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Note: Job duties are subject to change. Duties may be added as time permits.


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Lead Cook At Carleton College

Bon Appetit Management