Sous chef Equivalent (Lake Texoma)

General Goal: 14-16 per hour Text me to set up appt to do cook test. Start now!

The Lake Texoma Lodge and Resort Lead Cook oversees the operations of the kitchen which include supervising the kitchen staff to make sure duties are performed appropriately and making sure the kitchen areas meet health and safety requirements as mandated by law. The Lead Cook is familiar with the Lake Texoma Lodge and Resort Service Principles and utilizes the principles when relevant.

Summary of Key Responsibilities

Responsibilities and essential job functions include but are not limited to the following:

Arrives punctually, in a complete, clean and pressed uniform according to the guidelines set up in the Procedure Personal Appearance and Hygiene Standards.

Checks and then notes any pending tasks on the Daily Service Board.

Clocks in, wearing a complete uniform.

Ensures customer satisfaction through the consistent and quick preparation menu items. Knows all menu items and its ingredients. Makes sure all food is properly prepared and to the recipes and standards set by LTL&R. Ensures kitchen staff if any maintains ticket times under 20 minutes. Checks final product before it is delivered to the customer to ensure proper preparation and plating.

Maintains a safe and clean work environment. Adheres to health code and hold kitchen staff if any accountable to do the same. Makes sure the kitchen staff is in proper uniform, works with gloves and appears clean when working within the kitchen. Keeps all kitchen areas clean, sanitized and organized. Uses proper storage techniques when storing dry goods and refrigerated goods including proper labeling and rotation of all ingredients to prevent food waste. Tests freshness and quality of products on a daily basis. Reports food quality of facilities issues immediately to GM on Duty or immediately upon return.

Possess good leadership skills. Directs, coordinates and delegates responsibilities to kitchen staff to ensure goal and objectives of the kitchen are met on a daily basis. Manages break schedules for kitchen staff. Reports staff issues immediately to General Manager/Assistant Manager and works with Lead Bartender.

Must have ability to read and understand tickets.

Must have the ability to make and change the requested menu's, weights and measures and follow the weights per serving to meet the new 2015 December regulations (Calorie Menu requirement)

Works with the Purchasing Manager to maintain a proper inventory and place orders based on recipe weight and serving requirements.

Is punctual and maintains a good attendance record.

Is familiar with and abides by all LTL&R policies, procedures and systems.

Is professional on all levels while clocked in or on company premises. Leaves issues not related to work, outside of work. Comes to work with a positive attitude and outlook on the day.

Communicates to management when there is an issue, whether it is personal or work related.

Maintains the utmost integrity and honesty while employed at LTL&R.

Summary of Experience

To perform this job successfully, you must be able to perform each key responsibility satisfactorily, and be able to adjust to change.

Required Knowledge, Skills and Abilities

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.

One year certificate from college or technical school; or 1 year related experience and/or training; or equivalent combination of education and experience.

Skilled in using food service equipment including knives, pots, pans and ovens.

Ability to communicate with management, staff, vendors and customers. Ability to read and interpret documents such as training cards/manuals, order forms, safety rules, operating and maintenance instructions, and procedure manuals. Ability to complete routine reports like daily temperature logs and receiving logs. Ability to speak effectively before groups of customers or employees of organization.

Ability to deal with problems and resolve them efficiently. Ability to multi-task in a fast-paced and hot environment.

Food Handlers Certification Preferred.

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.

Constant standing/walking

Stooping, kneeling or crawling

Pushing, pulling, lifting or carrying up to 40 lbs.

Occasional ascending or descending ladders, stairs, ramps.

Constant computer/POS Register and bar equipment usage.

Frequent, continual, intermittent flexing or rotation of the wrist(s) and spine.

Constant reaching, turning, and performing precision work around bar area

Constant receiving detailed information through oral communication.

Constant talking, expressing or exchanging ideas by means of the spoken word

Occasional Distinguishing, with a degree of accuracy, differences or similarities in intensity or quality of flavors and/or odors.

Constant clarity of vision at near and/or far distances.

Sitting and not performing work, unless clocked out, is not an option and will not be tolerated while working form LTL&R. We understand that there is many slow times working, but there are many items that can be preformed such as menu, inventory, cleaning etc.

Smoking policy: LTL&R will not promote smoking in any way. If you have to smoke you must clock out to your time. To perform this activity, and it must be done in approved smoking areas or in your own car. If this policy is not followed then it can be grounds for imitate termination.

Drinking on the job is not permitted what so every.

RELATIONSHIP

Establishes effective employee relations and maintain the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees.

GREEN GLOBE RESPONSIBILITY

Committed to energy consumption

Committed to promote of saving water consumption

Committed to promote waste management

Committed to support of Local Community and Products

Committed to usage of Eco-friendly chemicals and Cleaning products

Committed to education of employee by promoting of Green Globe

To be fully conversant with:

The Hotel and Company Fire Procedures, Health and Safety Policy and Security Procedures

1. Short and long term company promotions

2. Senses of Novo culture

3. The company dress code

4. The hotels smoking policy (NON SMOKING)

5. Hotel and Company philosophy

6. Rules and Management Policies

7. Hotel Objectives and Vision

This job description is subject to change in accordance with business requirements and may be viewed and updated as necessary.

Will also accept someone that has had Culinary Schooling.

Human Resources Department

lake Texoma Lodge and Resort

3263 HWY 70 Mead, Ok. 73449