Lead Cook - NO Weekends or Holidays

Job Overview:

The Cook - Senior will accurately and efficiently prepare, portion, cook, and present a

variety of hot and/or cold food items for various meal periods: to include Breakfast,

Lunch, Dinner, and Special/Catered Events. The general responsibilities of the position

include those listed below, but Sodexo may identify other responsibilities of the position.

These responsibilities may differ among accounts, depending on business necessities

and client requirements.

General Responsibilities:

May prepare food and serve customers at an a la carte station.

Prepares foods by operating a variety of kitchen equipment to measure and mix

ingredients, washing, peeling, cutting and shredding fruits and vegetables, and

trimming and cutting meat, poultry or fish for culinary use.

Provides the highest quality of service to customers at all times.

Tastes products, reads menus, estimates food requirements, check production,

and keep records in order to accurately plan production requirements and

requisition supplies and equipment.

May clean and sanitize workstations and equipment and must follow all Sodexo,

client and regulatory rules and procedures.

Attends all allergy and foodborne illness in-service training.

Complies with all HACCP policies and procedures.

Reports all accidents and injuries in a timely manner.

Complies with all company safety and risk management policies and procedures.

Participates in regular safety meetings, safety training and hazard assessments.

Attends training programs (classroom and virtual) as designated.

Produces small to large batch goods using advanced and full range of classical

and contemporary cooking, plating and garnishing techniques.

 Follows complex recipes and/or product directions for preparing, seasoning,

cooking, tasting, carving and serving soups, meats, vegetables, desserts and

other foodstuffs for consumption in eating establishments.

 May assist with the supervision of kitchen personnel.

 Selects recipes per menu cycle, prepares bakery items, receives inventory,

moves and lifts foodstuffs and supplies and prepares meals for customers

requiring special diets.

 Serves as a lead cook guiding and assisting in the training of less experienced

cooks.

 Under minimal supervision, independently performs advanced cooking duties in

preparing food items to be served to customers.

 Advanced knife skills required.

POSITION PROFILE

 May have oversight over the production staff and assign tasks.

 May use production software to enter pre- and post-production data software.

 May take inventory, and/or enter inventory into the production.

May perform other duties and responsibilities as assigned.