Lead Cook Resume Samples

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AC
A Cummings
August
Cummings
1179 Walker Summit
Chicago
IL
+1 (555) 255 3589
1179 Walker Summit
Chicago
IL
Phone
p +1 (555) 255 3589
Experience Experience
Detroit, MI
Lead Cook
Detroit, MI
Zboncak and Sons
Detroit, MI
Lead Cook
  • Determine work procedures, prepare work schedules, and expedite workflow for inmate and/or Aramark employee workforce
  • Maintains a clean work station to follow established sanitation standards
  • Perform all duties as assigned by management
  • Maintains effective communication with managers, fellow supervisors, subordinates and all other coworkers
  • Develop sanitation schedule and ensure cooks, and/or food service workers adhere to the assigned schedule
  • Supervises cooks and makes sure food is being served properly. Over see work area and give instruction on proper closing procedures
  • Assists with the preparation of menus that are creative,nutritious, and appetizing
Dallas, TX
Lead Cook Buffet
Dallas, TX
Tillman, Corkery and Bruen
Dallas, TX
Lead Cook Buffet
  • Assist in work direction to kitchen staff ensuring work procedures, quality standards and menu specifications are adhered to
  • Perform other duties as assigned by management
  • Assists kitchen staff ensuring work procedures, quantity and quality standards and menu specifications are adhered to
  • Coach and direct all cooks and assistant cooks to work in a productive and efficient manner
  • Stores and rotates food properly in accordance with established health and safety standards
  • Assists in directing and mentoring all cook, prep cooks and kitchen food runners
  • Ensures cleanliness of working area; reports all equipment for safety failures, hazardous areas and accidents
present
Houston, TX
Lead Cook-olympic Peninsula
Houston, TX
Lynch and Sons
present
Houston, TX
Lead Cook-olympic Peninsula
present
  • Monitors and checks the maintenance of all kitchen equipment. Complete necessary work order when things are not working properly
  • Directs Line Service Workers in daily routine seeing that procedures and directions of management are carried out
  • Trains new employees and assists in training and development of staff
  • Directs cooks and food service workers in daily routine seeing that procedures and directions of management are carried out
  • Environmental objectives and targets will be communicated by managers for each dept. during EMS training
  • Assist with creating and maintaining cleaning checklist
  • Adheres to established control procedures for cost & quality such as food production sheets, par inventories, standardized recipes, use records and food costing sheets
Education Education
Bachelor’s Degree in Culinary Arts
Bachelor’s Degree in Culinary Arts
University of Illinois at Chicago
Bachelor’s Degree in Culinary Arts
Skills Skills
  • The ability to read food orders in English. The ability to follow verbal and written instructions
  • Demonstrates the desire and ability to provide high quality service to both internal and external customers
  • Excellent English communication skills and ability to interact effectively with customers and other personnel
  • Demonstrated ability to supervise
  • Work could include the Pub/Restaurant (if applicable)
  • Makes self available to staff to answer questions and provide direction
  • Available to work between 30-40 hours per week
  • Knowledge of food service and sanitation standards
  • While performing the duties of this job, the employee occasionally exposed to wet and/or humid conditions, moving mechanical parts, fumes or airborne particles, and outside weather conditions. The noise level in the work environment is usually loud
  • The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
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15 Lead Cook resume templates

1

Lead Cook Poole Resume Examples & Samples

  • Cooking food from our menu to spec 2. Ensuring food is prepared for the customer in a timely manner
  • Weigh or measure ingredients
  • Wash, peel or cut various foods to prepare for cooking and serving
  • Prepare sauces and dressings
  • Monitoring and recording wastage, reporting to line manager on issues that arise
  • Operating in accordance with the Companies Operating Manuals, standards and procedures
  • Checking in food deliveries
  • Stock rotation
  • Food preparation
  • Handling equipment and small appliances in relation to cooking food
  • Cleaning and clearing down the diner areas after service, making sure storage areas are tidy and all
  • Able to work in a busy kitchen environment and remain calm under pressure ·
  • Able to work at pace and deliver to required standard ·
  • Willingness to work flexible/unsociable hours to meet the needs of the business ·
  • A commitment to offering excellent customer service ·
  • Experience in a kitchen experience ·
  • Aware of legal cooking requirements (minimum temperatures)
2

Lead Cook Banquet Chef Year Round the Arrabelle Resume Examples & Samples

  • High school diploma or equivalent. -required
  • Culinary degree/certificate. -preferred
  • 2 years culinary experience. -required
  • Previous experience cooking for multiple outlets. -preferred
  • Supervisory experience or similar. -preferred
  • Must be able to communicate effectively in English. -required
  • Ability to communicate in Spanish. -preferred
  • Current certification in state Professional Food Handler Program. -preferred
  • Must be able to stand and walk for up to 8 hours. -required
  • Must be able to lift up to 50 lbs. -required
  • Must be able to work a varied schedule, including early mornings, afternoons, evenings, weekends and holidays. -required
3

Lead Cook-broken Arrow Resume Examples & Samples

  • Supervises the kitchen staff
  • Daily and monthly inventories
  • Oversees preparation, presentation during lunch service
  • Manages all policies and procedures in regards to the back of house staff
  • At least 2 years supervising - required
  • Must be able to lift and carry 50lbs - required
  • Basic Microsoft Office and Outlook ability - required
  • Must be willing to work weekends and holidays - required
4

Lead Cook-the Arrabelle Resume Examples & Samples

  • Assist with expediting breakfast, lunch or dinner as needed
  • Perform the duties of a Sous Chef in their absence
  • Assist the Sous Chefs with supervision, special duties and tasks
  • Support the line staff and ensure the success of every individual
  • Works on the line cooking and or/Expedites breakfast, lunch or dinner as needed
  • Enforces all Brand Standards, department and resort standards and policies
  • Capable and willing to work all areas and stations in the kitchen at all times
  • Insures quality and consistancy by insuring all food is prepared according to standardized recipes and perfroms line checks each day prior to service at 11:00 and 5:00
  • Exhibit a professional demeanor through appearance and by maintaining a positive attitude toward all co-workers, managers and guests
  • Capable of working as a part of a cohesive culinary team
  • Capable of organizing a station for the proper pace and flow of business
  • Assist in the coordination of all line prep duties, receiving and storing of product. Also assist in other areas of the department as needed
  • Works effiectively with fellow cooks, Chefs, servers, expeditors, F&B Managers and Stewards
  • Directly participates in daily production, capable of managing multiple projects effortlessly and in a timely manner
  • Assists with all aspects of Stewarding department in the main kitchen, including breakage control procedures, also responsible for the quantity, care and condition of plates, bowls and all food service vesselsResponsible for keeping the kitchen, kitchen storage facilities, coolers and kitchen equipment clean and in good operating condition, create special cleaning task schedule, implement and supervise its completion
  • Oversee proper use and storage of cleaning supplies and chemicals. Responsible for providing for total maintenance and sanitation in all food production and service areas, including staff food safety education
  • Responsible for keeping the kitchen, kitchen storage facilities, coolers and kitchen equipment clean and in good operating condition, communicates any mechanical problems as needed
  • Attend operations meetings and daily line up meetings
  • Oversees the compliance of state health regulations in the safe handling, storage and service of all food items
  • Responsible for conducting line inspections and weekly audits, temp log compliance
  • Assist and attend monthly culinary and stewarding divisional meetings, in concert with Exec Sous Chef and Executive Chef, to include agenda and minutes
  • Responsible for after service break down, dissemination and recovery of leftover foods
  • Responsible for maintaining consistent high quality of all kitchen production at all times to appropriate levels, also responsible for monitoring production levels of all stocks and sauces, butchery and mis en place for any and all stations in assigned kitchens
5

Lead Cook / Tournant Resume Examples & Samples

  • Supervise daily operations and employees
  • Supervise and develop kitchen staff
  • Managing schedules and overtime
  • Must be able to lift 50lbs
  • 1+ year of kitchen supervisory experience
  • SafeServe certification
  • Computer skills in purchasing, Microsoft Office, and email - preferred
6

Lead Cook Resume Examples & Samples

  • Maintains a staff of up to 3 direct reports by recruiting, selecting, hiring, orienting, training, assigning, evaluating supervising work in accordance with AGC policies and applicable regulations
  • Verifies product stock and rotates as necessary
  • Maintains effective communication skills by interacting professionally with co-workers
  • High school diploma required, 2-Year College Degree preferred
  • Available to work between 30-40 hours per week
  • 5 years of related experience or equivalent combination of education and experience
  • To perform this job successfully, the individual should possess math skills required to complete food preparation and ordering job functions
  • The ability to read food orders in English. The ability to follow verbal and written instructions
7

Lead Cook-tournant Resume Examples & Samples

  • Responsible for the training, supervision, disciplinary and success of all culinary and stewarding employees
  • Capable of creating a motivational atmosphere and a cohesive culinary/kitchen team
  • Is actively involved in the daily operation by being a “hands on” Chef through modeling proper culinary techniques and working alongside employees. Exhibits a professional demeanor through appearance and by maintaining a positive attitude toward all employees and guests
  • Develops written spec sheets for each menu item to include; name, description, portion size, ingredients, cost per serving and menu price. Also responsible for taking pictures of all menu items and for maintaining both the photos and spec sheets in a central location. (This is for the on-going training of staff, to serve as a reference for the special dietary needs of guests’ and to insure the consistency in both menu preparation and presentation.)
  • Acts as manager on Duty in Chef's absenc
  • Responsible for all opening and closing duties during the shift. Needs to make sure that all duties are complete by staff prior to shift end. If closing kitchen, it needs to be left in order with all cleanliness tasks and closing tasks complete
  • Capable of creating attractive buffet stations with eye catching ice carvings and/or artist garde mange accents
  • Coordinates staffing levels and food preparation daily to ensure the timing and flow of food service meets the demand
8

Franchised Lead Cook Resume Examples & Samples

  • Take immediate action on problems that are encountered in the kitchen
  • Ensure meat cage is locked at all times
  • Maintain a clean, organized kitchen
  • Possess applicable state/local licenses and certifications
  • Able to communicate accurately and effectively in verbal and written form with guests and associates so as to respond accurately and completely to people to give directions, instructions, information, answer questions and provide service as required
  • Memorize food recipes and food preparation instructions. Quickly and easily prepare food and efficiently operate equipment
  • Twist, stretch, bend, lift to handle and operate all kitchen equipment
9

Lead Cook Resume Examples & Samples

  • Maintain and ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
  • Ensure that assigned staff has reported to work; document any late or absent employees. Coordinate breaks for assigned staff
  • Prepare and assign production and prep work for Line Cooks/prep staff to complete; review priorities
  • Ensure that opening shift completes startup of Kitchen line and designated prep work
  • Complete opening duties: Set up work station with required miss en place, tools, equipment and supplies. Inspect the cleanliness and working condition of all tools, equipment and supplies. Check production schedule and pars. Establish priority items for the day. Inform the Sous Chef of any supplies that need to be requisitioned for the day. Start prep work on items needed for the particular menu of the day and direct Line Cooks on same throughout the shift
  • Assist Line Cooks wherever required to ensure optimum service to guests and communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests
  • Breakdown work station and complete closing duties ensuring all Line Cooks' assignments are completed before they sign out. Review status of work and follow-up actions required with the Sous Chef/Exec Chef before leaving
  • Must have 3 years of previous culinary experience with at least one year of supervisory experience
  • Ability to operate, clean, and maintain most commercial kitchen equipment required
10

Lead Cook-main Kitchen Resume Examples & Samples

  • Demonstrate advanced knowledge of basic cooking and preparation methods
  • Interact with fellow Team Members in a cooperative mannerAbide by all Health Department and Steritech food safety requirements
  • Supervisory experience desired
11

Lead Cook Waypost Deli Resume Examples & Samples

  • Assist in work direction to kitchen staff ensuring work procedures, quality standards and menu specifications are adhered to
  • Prepare a daily prep list and written daily orders
  • In an open kitchen environment, guest interaction is a must. Engage the guest each time they come your area. Explain product, ask questions and build positive relationships with the guests
  • Assume limited charge of kitchen on respective shifts
  • Receive and deliver food to the proper areas
  • Ability to work the line in different locations: sauté, broiler, appetizer, pantry, pasta, grill, etc…
  • Use and maintain all assigned areas and equipment in a sanitary, safe and effective manner
  • Responsible of having a full knowledge of the MSDS program.Consistent attendance at company/restaurant training programs as they are scheduled
  • Be in constant communication with Sous Chefs
12

Lead Cook Edr Resume Examples & Samples

  • Ensures the proper closing down of work stations
  • Assists Sous Chef and or Room Chef by attending BEO meetings, and by ordering inventory and direct issue items through the warehouse and purchasing department
  • Ability to prepare all varieties of meat and seafood
13

Lead Cook NEW Italian Restaurant Resume Examples & Samples

  • Observes and enforces Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment
  • Able to execute all menu items to the Chef’s requirements
  • Uses and maintains all assigned areas and equipment in a sanitary, safe and effective manner
  • Assists in directing and mentoring all cook, prep cooks and kitchen food runners
14

Tournant Lead Cook Resume Examples & Samples

  • Capable and willing to work all areas and stations in the kitchen at all times
  • Insures quality and consistancy by insuring all food is prepared according to standardized recipes and perfroms line checks each day prior to service at 11:00 and 5:00
  • Capable of working as a part of a cohesive culinary team
  • Works clean and efficiently with a sense of urgency
  • Assists the Chef in the enforcement of internal cost and labor controls
  • Assist the Banquet Chef with production and service as required
  • Responsible for conducting line inspections and weekly audits, temp log compliance
  • Assist and attend monthly culinary and stewarding divisional meetings, in concert with Exec Sous Chef and Executive Chef, to include agenda and minutes
  • Responsible for maintaining consistent high quality of all kitchen production at all times to appropriate levels, responsible for monitoring production levels of all stocks and sauces, butchery and mis en place for any and all stations in assigned kitchens
  • Culinary education deirable but hands on experience, solid cooking skills a must and more important
  • Cooking Experience: minimum four years experience in high end from scratch culinary al la carte, production, banquet kitchen
  • Supervisory Experience: Minimum 1 year experience managing 1 or more cooks
  • Fluent in English, Spanish prefered
  • Able to stand for long periods, lift up to 50 lbs, exposure to hot environment, Some outdoor work may be necessary,
  • Equipment used in job and must be proficient with: Knives, mixers, ovens, gas stoves
15

Lead Cook, Game Creek Restaurant Resume Examples & Samples

  • Demonstrates culinary excellence in all stations on the line
  • Responsible for training employees and coaching them to success
  • Applies AAA and Forbes standards for quality product and execution
  • Responsible for the oversight of an entire shift possibly in the absence of the Executive Chef/Sous Chef
  • Is a role model and advocate for the company mission and core values
  • Ensures staffing levels, grooming standards and guest service levels are executed at a high level
  • Communicates with team members in regards to special events, changes in forecasts, etc
  • Ensures all communication, standards, policies and expectations are communicated to their team and then executed flawlessly
  • Ensures proper labor management and cost control
  • Ability to maintain the teams composure during peak operating periods
  • Communicates with commissary to ensure successful coordination of requisitioning, return to stocks, including variances, spoilage and excess inventories
  • Ensures recipes are constantly updated to reflect changes created by availability of product or direction from Supervisor
  • Has experience working with high end ingredients such as foie gras, lobster, elk, oysters, sweetbreads, sashimi
  • Understands and can prepare foods in highly advanced preparations such as cryovac, anti-griddle, en papilliote methods, molecular gastronomy, use of thermal regulators and/or sous vide, sushi grade knife cuts, knowledge of bread and intermediate pastry baking Ensures all coolers, freezers and walk-ins are maintained to the company’s, local health inspector’s food safety standards and HACCP standards, including daily logging of refrigerator and freezer temperatures
  • Must have proficient knife skills. -required
  • Has 4-5+ years of experience working in a professional kitchen (minimum of 3 years prior experience working in fine dining) –required
  • Previous supervisory experience. -required
  • ServeSafe or Food Handler’s certification (or be able to attain) - required​
16

Lead Cook Resume Examples & Samples

  • Act as Chef during absence of official Chef
  • Prepare meals in accordance with standardized recipes
  • Check food and kitchen supplies; ensure cooking utensils, pans, and other equipment are kept in a clean and sanitary condition
  • Assign cleaning duties as needed
  • Ensure all food preparation and kitchen is cleaned and ready for next shift
  • Accurately complete daily, weekly, and monthly cleaning schedules
  • Willingness to learn and grow in food service abilities
  • Ability to multi-task and handle service points such as grille, cashier duties, and food preparation
  • Minimum two (2) year experience in full service or institutional food service environment
17

Lead Cook / Tournant Resume Examples & Samples

  • Assist Executive Chef and Sous Chef in organization and execution of the production and station prep lists
  • Communicate with the front of the house and follow detailed instruction, both oral and written, of the chef and supervisors
  • Take responsibility for the product used and manage it to ensure a quality product is presented to members and guests
  • Work with the Executive Chef, General Manager and Sous Chef to prepare, cook and carry out established quality standards
  • Demonstrate proficiency in all kitchen stations. Train junior staff in use of all kitchen equipment and proper execution of menu items
  • Expedite food, solve problems as they arise and be flexible in dealing with special requests
  • Assist with stocking, maintaining and cleaning food preparation areas. Assist with ordering, recieving and proper storage of all food items
  • Know and follow all company safety guidelines and enforce use of personal protective equipment when working
  • High School Diploma or Equivalent - required
  • Minimum 5 years experience in a fine dining environment -- preferred
  • Proficient in helping with production and organization of kitchen
  • Prefered Serv safe certificate or similar credentials
  • Able to set up line station quickly and expedite orders
  • Must be able to work in a hot kitchen environment up to 12 hours during a shift
  • Must be able to talk and hear directions in a loud kitchen environment
  • Must be able to work weekends and holidays as necessary
  • Must be able to stand up to 8 hours during a shift
  • End of season commitment required
  • In person interview preferred
18

Lead Cook / Tournant Resume Examples & Samples

  • Assist Executive Chef and Sous Chef in organization and execution of the production, station, buffet and special event mise en place
  • Communicate with the front of the house and follow detailed instruction, both oral and written, of the chef, sous chef and general manager
  • Assist with stocking, maintaining and cleaning food preparation areas
  • Assist with ordering, recieving and proper storage of all food items
19

Lead Cook Chicago Steakhouse Resume Examples & Samples

  • Follows recipes accordingly
  • Notifies Room Chef, Sous Chef or Master Cook of problems that arise and/or how they have been corrected
  • Assists in line and preparation areas, as needed
  • Must be capable of following directions and read recipes
20

Lead Cook-brookfield Resume Examples & Samples

  • Responsible for execution of the meal and understanding the timing of food production and to have all components of ready for consumption
  • Responsible for expediting and maintaining the amount of food produced based on forecasted demand during peak and non-peak service times
  • Communicate with the management to maintain the level of food quality that is expected
  • Ensure daily communication between the day and night shifts regarding items that require long cooking times and planning for upcoming meals
  • Communicate any issues to the staff which could affect the service before each meal period
  • Ability to cook and prepare food according to production guidelines and recipes
  • Knowledge of food product, identification, and acceptable level of food quality
  • Must know methods of food preparation, cooking times, and portion sizes to insure food is prepared in prescribed manner
  • Cuts, trims, bones and carves meats and poultry for cooking
  • Evaluate food quality and preparedness by tasting
  • Ensure food is stored at the appropriate temperature for the appropriate length of time and follows all food safety standards
  • Evaluate front-of-house presentation and make changes to food displays as needed
  • Sets up/Breaks down work station
  • Maintains a clean, safe and sanitary work station, equipment, and utensils
  • Must be trained to safely operate all kitchen equipment (choppers, slicers, ovens, steamers, a variety of knives, etc.)
  • Responsible for training servers on use of correct portions when cutting, preparing, and serving items
  • Maintain production results of each meal
  • Communicate with management regarding food product that needs to be ordered for upcoming production plans
  • Report safety hazards discovered in the location to management immediately
  • Serve Safe certified
  • Work in other areas as needed
  • Completion of any task requested by a supervisor or member of the Aramark management team
  • Good interpersonal and communication skills
  • Ability to work in a team environment and demonstrate excellent customers service
  • Must have the ability to manage and support the kitchen staff
  • Minimum 2 years experience in the food service industry as a cook
  • Must be able to understand verbal and written instructions
  • Culinary training or degree
  • 3 or more years experience in the food service industry as a cook
21

Lead Cook Resume Examples & Samples

  • Maintains food service, portion, and presentation standards established by Copper Canyon
  • Must have culinary experience, including sauté and grille; country club experience preferred
  • Candidates must be Member service oriented, and a team player with a willingness to learn
22

Lead Cook-suites Resume Examples & Samples

  • Prioritizes work and exhibits stellar time management skills for self and hourly employees
  • Exhibits knowledge of food safety and food processing and organization
  • Adheres to all Aramark food sanitation/safety standards and possess good hygiene required
  • Has excellent knowledge of knife skills, food safety, and recipe execution
  • Possess strong interpersonal skills and strong interpersonal skills with the ability to lead hourly staff
  • Ensuring that all food is properly cooked to the appropriate temperature per Aramark time and food temperature standards and ensuring that all temperatures are accurately logged
  • Perform all other duties as assigned by your manager
  • 2-3 years of culinary restaurant experience or relevant work experience
  • 2 year Culinary certificate, or degree preferred
  • Previous experience working in catering, special events, hot food and cold food production preferred
  • Serve Safe Certification preferred
  • Working knowledge of cleaning and sanitation procedures
  • Ability to work in a fast-paced, high volume environment in order to create great experiences for guests
23

Lead Cook Resume Examples & Samples

  • High School graduate
  • Experience in a hotel or related field preferred
  • At least 3 years of related progressive experience or a culinary graduate with at least 1 year of progressive experience in a hotel or related field
  • Previous supervisory responsibility preferred
  • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects. *Ability to stand during entire shift
  • Ability to withstand temperature variations, both hot and cold
  • Biligual (English and Spanish)
24

Lead Cook Resume Examples & Samples

  • Prepares and serves breakfasts, lunch and dinner and to clean up as needed
  • Service of nutritional needs of patients as required by dietitian
  • Assists in receiving all supplies and insuring accuracy of all orders
  • Supervises food service workers as needed
  • Assists with preparation of food for events, luncheons, and dinners
25

Lead Cook-olympic Peninsula Resume Examples & Samples

  • Supervises and ensures production of consistent high quality food
  • Adheres to established control procedures for cost & quality such as food production sheets, par inventories, standardized recipes, use records and food costing sheets
  • Instructs Line Service Workers on proper serving methods, portions and utensils
  • Assist with creating and maintaining cleaning checklist
  • Should be capable of assuming responsibility without Executive Chef present
  • Responsible in conjunction with Executive Chef in maintaining appropriate food & labor costs
  • Follows Aramark policies and procedures and safety and sanitation policies and procedures and ensures compliance with these policies and procedures
  • Monitors and checks the maintenance of all kitchen equipment. Complete necessary work order when things are not working properly
  • Conducts all line cook duties Employee is responsible for general knowledge of corporate environmental policies and procedures and how they relate to their job functions. Corporate policies and procedures are posted on bulletin boards or handouts
  • 2-4 years directly related to cooking, operation of kitchen
  • Professional demeanor and the ability to influence & lead others without formal authority
  • Associated or Bachelors degree related to culinary industry
  • Proficiency in computer applications such as PRIMA and Microsoft applications
26

Lead Cook, Flex Resume Examples & Samples

  • Provide education to service staff on new products and menus
  • During shift, provides leadership and directs associates in providing craveable food products and excellent service
  • Assist in maintaining food cost goal by proper purchasing, production, waste control, storage, handling, and inventory
  • Maintain role model standards in grooming, professional appearance, and communications
  • Meet high standards of workplace safety, sanitation and equipment care and safety as set by the Health Department and company policy
  • Assist in product ordering and receiving
  • Provide ongoing coaching and recognition to increase team’s performance
  • Education/Experience: No specific educational accomplishment is necessary. One year of previous restaurant/hospitality and previous shift supervisory experience is required. Health department license or certification and/or alcohol certification as required by state or local requirement. Per state law, a Food Handler's certificate may be required for all food service employees who prepare, store or serve food at restaurants, coffee bars or any other food service establishment
27

Lead Cook-olympic Peninsula Resume Examples & Samples

  • Directs cooks and food service workers in daily routine seeing that procedures and directions of management are carried out
  • Ensure required logs are completed in a timely manner
  • Instructs the preparation of hot and cold food items
  • Directs cooks and food service workers in break-down and cleaning of various stations
  • Should be capable of assuming responsibility without General Manager present
  • Responsible, in conjunction with General Manager, for maintaining appropriate food & labor costs
  • Documents & communicates items needed for ordering
  • Conducts all cook duties
  • Employee is responsible for general knowledge of corporate environmental policies and procedures and how they relate to their job functions. Corporate policies and procedures are posted on bulletin boards or handouts
  • Responsible for knowing the environmental aspects and associated impacts of their job position. Job specific Environmental Aspects and Impacts will be communicated by Manager during EMS training
  • May be required to ring up food at POS system
  • Proven attention to detail and the ability to manage multiple pressing priorities
28

Lead Cook-epl Resume Examples & Samples

  • Reads menu to estimate food requirements and orders food from supplier or procures food from storage
  • Associates degree (A.A.) or equivalent from two-year College or technical school; or six months to one year related experience and/or training; or equivalent combinations of education and experience. Must have at least one-year management or supervisory experience
  • Must qualify for licensing with the West Virginia Racing Commission
  • Must obtain proper Food Handler Certification
  • While performing the duties of this job, the employee is regularly required to sit; use hands to finger, handle, or feel; and talk or hear. The employee frequently is required to stand and reach with hands and arms. The employee is occasionally required to walk; stoop kneel, crouch, or crawl; and taste or smell. The employee must frequently lift and/or to move up to 10 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus
  • The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
29

Team Lead Cook Tournant Resume Examples & Samples

  • Assist with menu planning and maintaining a high level of quality in all Food & Beverage offering
  • Recommend and implement preparation to reduce costs of goods sold and guiding cooks to insure correct methodologies are followed
  • Supervises and delegates tasks to cooks
  • Communicates any departmental concerns to the Sous Chef
  • Implement control on quality along with consistency of every eatable item
  • Ensures food ingredients are stored in their designated area and rotated in the proper manner
  • Ensure department orders for supplies and products are timely and accurate
  • Analyze and control product transfers, waste and spoilage, using appropriate forms
  • Have a good understanding of department financials and labor budgets
  • Assist with inventory, margin analysis and cost control
  • Adheres to Vail Resorts Culinary Guidelines including Weights and Measures, health and sanitation, and adhere to safe work practices
  • Understands the importance of standards, speed, and quality
  • Demonstrates advanced culinary skill sets, knife skills, banquet service prep for bulk operation
  • Ensures entire outlet operates under HACCP guidelines and adheres to Serve Safe Culinary Guidelines
  • Prepares food to the specification of the Sous Chef and holds the staff to the same standard
  • Responsible for PeopleSoft lunch audits as well as OT reports and monitoring
30

Lead Cook Resume Examples & Samples

  • Three years of previous healthcare or commercial cooking experience
  • Experience in hospital food service setting preferred
  • Strong communication skills Ability to read write and speak English
  • LICENSE/CERTIFICATIONS
31

Lead Cook Resume Examples & Samples

  • Read food orders from computer printouts and prepare food items according to established menu plans
  • Maintain control of the kitchen to ensure staffing levels are appropriate based on business volumes
  • Assume limited accountability of supervisors in their absence
  • Coach and direct all cooks, prep cooks and kitchen food runners to work in a productive and efficient manner
  • Expedite all food orders promptly in a timely manner
32

Lead Cook-crowne Plaza San Jose-silicon Valley Resume Examples & Samples

  • Organize the day's prepping for the cooks and restaurants; supervise line set-up and prepping
  • Assist in the training, scheduling and supervision of kitchen staff; ensure that all cook's duties have been performed during shift
  • Standing up and moving about the kitchen; bending, stooping, kneeling
  • Communication skills are utilized a significant amount of time when interacting with other cooks, wait staff or guests
  • Reading and writing abilities are utilized often when preparing meals from a recipe, when assisting in the scheduling of the kitchen staff, or when keeping track of inventory
  • This person utilizes problem solving and reasoning abilities
  • Mathematical skills, including basic math, percentages, quantities, and variances are used frequently
  • Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency
33

Lead Cook Resume Examples & Samples

  • Prepares and serves all meals for assigned shifts including special events
  • Ensures all leftovers are covered, labeled, dated and stored in the proper place
  • Assists the Food & Beverage Service Director in assigned responsibilities or acts as Food & Beverage Service Director as assigned
  • Check menus daily for any required advance preparation. Notes substitutions on the posted menu and maintains various recipes in absence of Food & Beverage Service Director
  • Prepares food using proper food handling and food safety techniques according to established policies and regulations. Maintains the proper temperature of food during preparation and serving
  • Responsible for portion control, following the menus and time schedules and plate presentation for each meal. Uses proper tasting techniques to insure quality taste and palatability prior to serving
  • Experience and/or knowledge of special diets, meal preparation for large groups and safe food handling techniques are required
  • Ability to read and understand recipes, work in a team environment, work flexible shifts, handle multiple tasks at one time and communicate effectively verbally and/or in writing
  • Ability to perform detail work involving math calculations, problem solve, handle emergency situations, read and understand menus
  • Must enjoy working with the elderly and able to accept constructive criticism
  • Ability to interact with residents who are highly susceptible to common illness without posing additional health risks
  • Must maintain good personal hygiene, wear a uniform and comply with safety standards
34

Lead Cook Steakhouse Resume Examples & Samples

  • Utilizes proper food handling techniques, following health & safety standards
  • Expedites and coordinates service
  • Must have knowledge of kitchen equipment and good knife skills
35

Lead Cook-mmt Resume Examples & Samples

  • All scheduling, timecards, days off, and holidays are handled by the Food Service
  • All food served must be tender, tasty,and attractively served
  • Bring any resident complaints to the attention of the Food Service Director. Interact with the residents gently and diplomatically
  • Keep all kitchen businessin the kitchen. Do not discuss other employees, facility issues, or budget with the residents
  • Preform otherduties as assignedby Food Service Director, or MMT Administration
36

Lead Cook Buffet Resume Examples & Samples

  • Provides fast, friendly, professional and responsive customer service to culinary team members and the restaurant service delivery team
  • Stores and rotates food properly in accordance with established health and safety standards
  • Maintains par levels of operating supplies and food product for each workstation, obtaining replacement stock from warehouse inventory in accordance with procedures
  • Calls ticket orders to cooks and coordinates food production to ensure timeliness
  • Must possess the coordination and knowledge to use kitchen utensils, tools, and appliances to appropriate specifications
37

Lead Cook Ember Resume Examples & Samples

  • Assists all stations and respective lines as necessary
  • Trains personnel to prepare foods according to Pinnacle Entertainment, Inc.’s standards
  • Ability to lift, move and push/pull up to 50 pounds throughout an 8-hour shift
38

Lead Cook-st Paul Travelers Resume Examples & Samples

  • Responsible for execution of all catering meals understanding the timing of food production and to have all components of all orders ready for consumption on time
  • Responsible for execution of the units receiving procedures
  • Communicate and work under the locations Chef and the management team to maintain the level of food quality and adherence to company standards that is expected
39

Lead Cook Resume Examples & Samples

  • Assists culinary staff in meeting daily operation goals, preparing quality entrees for member and guest consumption and enjoyment
  • Expedite orders in a timely manner following standards in food production and quality
  • Prepares items in accordance with established recipes to ensure a consistent product
  • Monitors inventory rotation to ensure fresh product with little or no waste
  • High School Diploma or equivalent (GED)
  • Three to Five Years Experience and/or Training
  • Ala Carte, Banquet & Broiler Experience
  • Ability to Read & Speak English
  • Sanitation Training
40

Lead Cook Buffet Resume Examples & Samples

  • Assists kitchen staff ensuring work procedures, quantity and quality standards and menu specifications are adhered to
  • Has mastered and as a full working knowledge of all equipment and ingredients in their assigned kitchen. This includes all equipment that is associated to the needs of specific cuisines within their assigned restaurant
  • Coordinates, communicates and assigns staff on food orders with dining room staff
41

Franchised Lead Cook Resume Examples & Samples

  • Procure products required for successful completion of alacarte and catering events. Understands menu specifications, recipes and production schedules
  • Source local, regional and national products to assist in complying with Renaissance Brand standards
  • Receives and inspects product for peak quality and condition arranging for credits, pick ups where necessary
  • Maintain par levels based on forecast income and percentages of all food and non- food ( cleaning supplies, paper and plastics, etc) items
  • Utilize Birchstreet application for ordering and to process invoices on a daily, weekly basis along with checkbook. Work with accounting to ensure all vendors are paid and invoices not left outstanding
  • Perform Monthly inventory, adjust pricing as needed calculate and submit along with all and accruals in a timely manner
  • Maintain order in storage areas (coolers, dry storage, freezers). Ensure product stock rotation and utilization of in house products
  • Follow proper food safety and sanitation standards according to local and state health department regulations
  • May manage other culinary rolls including supervisors
  • Lead and coach team towards achieving exceptional guest service and employee satisfaction results
  • When functioning in a lead capacity, take responsibility for assigned employees in absence of manager, assigns work and ensures proper performance of assigned employees
  • To execute this position effectively and 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
  • In depth skills and knowledge of kitchen operations
  • Experience in basic financial management and customer service
  • Capable of producing consistent and timely results
  • Above average math skills required
  • Certification of culinary training or Culinary Arts Degree
  • Experience working all stations, banquets, managing labor & food costs; OR an equivalent level of education and experience
42

Sushi Lead Cook Resume Examples & Samples

  • 3 or more years making sushi and other types of Japanese cuisine
  • Understand, recognize and implement the company values; striving to make a difference by empowering employees and promoting high standards and excellence in all areas (Who We Are)
  • Use performance and career development tools to manage and develop others, working with employees to set and achieve individual and department goals
  • Work towards continuous improvement to encourage change; find ways to increase profitability and productivity; and improve processes, products & customer service in the department(S)
  • Managerial/supervisory experience
  • Associates or bachelor degree in Culinary Arts
  • Highly proficient with cutting and working with whole fish
  • Experience preparing all types of sushi and preparing ingredients at an expert level
  • Knowledge of Japanese food and culture
43

Lead Cook Resume Examples & Samples

  • Enthusiasm and passion for culinary arts and managing/ developing a team
  • Experience working as a line cook in a multi-faceted food service facility (i.e restaurant, hotel, country club, conference center, casino, theme park, etc.)
  • Experience leading a team of people in a food service environment
44

Lead Cook Resume Examples & Samples

  • Ensures food preparation is in accordance with plannedmenus and in sufficient quantities
  • Ensures food is properly stored and the proper temperatureis maintained in hot and cold food items
  • Assists with the preparation of menus that are creative,nutritious, and appetizing
  • Inspects work areas daily to ensure they are kept wellorganized and clean
  • Ensures food is handled in a sanitary manner, includingreceipt, preparation, and storage
  • Check food temperature log daily to ensure appropriatetemperature is maintained and logged in accordance with healthregulations
  • Check equipment daily to ensure proper cleanliness andsanitation techniques are followed
  • Notify the Food Service Supervisor and issue work ordersfor repairs or replacement when necessary
  • Assist Supervisor with ordering, stocking, and inventory asneeded
  • Ensures the standards of personal and area cleanliness aremet by all staff
  • Train staff as needed
  • 518 S 3rd Street , Phoenix, AZ 85004 USA
45

Lead Cook Resume Examples & Samples

  • Duties will also include prep work, cleaning
  • Ability to work under light supervision and still ensure a fully prepped, clean and timely executed station
  • Knowledgeable of cooking procedures, Food that are cooked in broilers, fryers and grills. Is familiar with producing
  • Ability to effectively present information in one-on-one and small group situations to customers, clients, and
  • Stand and walk more than 2/3 of the time
  • Push / pull up to 30 pounds
46

Lead Cook Resume Examples & Samples

  • Directs daily kitchen production and food preparation for on-time service of meals
  • As directed, conducts daily Production Meeting and completes required documentation
  • Supervises proper presentation of all food items and to provide maximum appeal and freshness
  • Assists with scheduling and training of culinary and utility staff
  • Supervises & supports the opening and closing of food service operation
  • Exhibits professionalism in all aspects of the job
  • Provide direction for daily operation of all food production facilities
  • Supervisory and coaching skills, experience preferred
47

Lead Cook-chatsworth Resume Examples & Samples

  • Assists with supervision of organization and sanitation of dining rooms, kitchen, storage areas and loading dock
  • Ensures that food service programs are operated in compliance with federal, state and/or local laws and statutes
  • Graduate of a certified culinary program or college preferred
48

Lead Cook Resume Examples & Samples

  • Prepares and supervises the preparation of food items as required for production including, but not limited to soups, sauces, salads, appetizers, sandwiches, entrees, breakfast items and desserts according to established recipe standards
  • Bakes, broils, roasts and steams meats, fish, vegetables and other foods as directed or required
  • Supervises and delegates duties in the absence of the Chef
  • Expedites completed orders off the line ensuring compliance with food delivery standards
  • Assures adherence to established ticket time production standards
  • Advanced knowledge of food preparation techniques
  • Minimum of 3 years prior experience as a cook in a high volume food service operation required. Culinary Certificate can substitute for years of experience on a year for year basis
49

Habit Burger Lead Cook Resume Examples & Samples

  • Maintain a high level of Family Style Service and correct operational procedures
  • Provide direction and coaching to Team Members
  • Perform advanced preparation tasks and monitors the proper storage of product and portion control, especially high cost fish and meat options
  • Correctly prepare all foods served following standard recipes, working on several orders simultaneously
  • Restocks food items and kitchen supplies; stores and rotates food properly and safely
  • Operate cooking equipment such as flat grills, charbroiler, fryer, slicer, etc
  • Observe proper food preparation and handling techniques
  • Keep work area neat and clean at all times; cleans and maintains equipment, cooking surfaces and utensils used in food preparation
  • Check with Room Chef/ Kitchen Manager as to the work needs of the restaurant
  • Requires regular, predictable attendance
50

Lead Cook-dietary Resume Examples & Samples

  • Oversees the proper and timely production of patient meals and supplies. Provides assistance to staff in the clarification of menus, diets, and requisitions
  • Ensures the preparation, from standardized recipes, of large-scale food production for patients, cafeteria and catering clients according to established forecasts within specified timeframes. Ensures that food service is provided correctly to patients and employees making use of patient menus, recipes, garnishing instructions and portion charts
  • Verifies that food is prepared, served, and stored in a safe and sanitary manner ensuring all safety and sanitation procedures are followed in accordance with Hazard Analysis & Critical Control Points (HACCP) principles
51

Lead Cook Resume Examples & Samples

  • Supervises the overall success of the food service operation adhering to Apple’s culture and guidelines, the Health Department’s regulations, and Apple’s standards and expectations of food quality, freshness and presentation. Trains all kitchen staff in proper kitchen conduct and food handling, overseeing the sanitation and safety of all kitchens
  • Helps in food preparation and ensures that all kitchen employees produce delicious, eye-appealing and nutritious food
  • Prepares food production sheets. Creates Café and catering menus, adhering to food cost guidelines
  • Conducts all daily financial tasks, updating inventory pricing and coding expenses
  • Maintains and teaches a good work ethic
  • Supports the Food Services Manager, developing a sense of teamwork and cooperation
  • Maintains kitchen equipment
52

Franchised Lead Cook Resume Examples & Samples

  • Preparing menu items according to standard
  • Maintaining a clean and organized work area
  • Ensuring that equipment in work area is clean and in proper working condition
  • Operating a variety of kitchen equipment
  • Stocking, dating, rotating and checking temperatures of product
  • Providing leadership and training to line cooks
  • Inspecting assigned areas and coordinating cleaning activities with kitchen management
  • Supervising the production of all food items
  • Ensuring the quality of food items
  • Demonstrated expert skill level on all cook stations
  • Demonstrated leadership skills with a focus on coaching for success
  • Ability to oversee the daily operations of the kitchen in the absence of a Chef
  • Ability to speak with others using clear and professional language
  • Ability to listen and respond appropriately to the concerns of other employees
  • Ability to stand, walk and move around during entire shift
  • Ability to handle, carry and/or lift items weighing up to 50 pounds
  • Previous experience working in a hotel restaurant, banquet operation, or similar kitchen a plus!
53

Lead Cook Resume Examples & Samples

  • Must adhere to concessions and beverage policies
  • Adjusts the thermostat controls to regulate temperature of ovens, broilers, grills, roaster, and steam kettles
  • Bakes roasts, broils, and steams meats, fish, vegetables, and other foods
  • Cuts, trims, and bone meat prior to cooking
  • Bakes bread, rolls, cakes and pastry
  • Ensures kitchen floors are properly swept and mopped
  • Reports directly to Chef/Kitchen Manager
  • Supervises cooks and makes sure food is being served properly. Over see work area and give instruction on proper closing procedures
  • Ability to add, subtract, multiply, and divide in all units of measure to include all proportions, percentages, area, circumference, using whole numbers and decimals
  • Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or scheduled form
  • While performing the duties of this job, the employee occasionally exposed to wet and/or humid conditions, moving mechanical parts, fumes or airborne particles, and outside weather conditions. The noise level in the work environment is usually loud
54

Lead Cook Resume Examples & Samples

  • Execute orders and prepare food items according to designated recipes and quality standards
  • Ensure all stations maintain cleanliness and comply with food sanitation standards at all times
  • Monitor stock of kitchen supplies and food
  • Controls quality and consistency of all food served during assigned shift
  • Assist management in training, counseling, disciplining and coaching cooks and stewards
  • Ensure correct food handling and food storage procedures according to federal, state, local and company regulations during assigned shift
  • Maintains high standards of personal appearance and grooming, which include compliance with the dress code
  • Follows instructions and responds to management direction
  • Use hands to finger, handle, or feel 100% of time
  • Lift up to 40 lbs
  • Push / pull up to 40lbs
55

Lead Cook-baylor Medical Center Resume Examples & Samples

  • Responsible for execution of the meal and understanding the timing of food production and to have all components of ready for consumption
  • Responsible for expediting and maintaining the amount of food produced based on forecasted demand during peak and non-peak service times
  • Communicate with the management to maintain the level of food quality that is expected
  • Ensure daily communication between the day and night shifts regarding items that require long cooking times and planning for upcoming meals
  • Communicate any issues to the staff which could affect the service before each meal period
  • Ability to cook and prepare food according to production guidelines and recipes
  • Knowledge of food product, identification, and acceptable level of food quality
  • Must know methods of food preparation, cooking times, and portion sizes to insure food is prepared in prescribed manner
  • Cuts, trims, bones and carves meats and poultry for cooking
  • Evaluate food quality and preparedness by tasting
  • Ensure food is stored at the appropriate temperature for the appropriate length of time and follows all food safety standards
  • Evaluate front-of-house presentation and make changes to food displays as needed
  • Sets up/Breaks down work station
  • Maintains a clean, safe and sanitary work station, equipment, and utensils
  • Must be trained to safely operate all kitchen equipment (choppers, slicers, ovens, steamers, a variety of knives, etc.)
  • Responsible for training servers on use of correct portions when cutting, preparing, and serving items
  • Maintain production results of each meal
  • Communicate with management regarding food product that needs to be ordered for upcoming production plans
  • Report safety hazards discovered in the location to management immediately
  • Serve Safe certified
  • Work in other areas as needed
  • Completion of any task requested by a supervisor or member of the Aramark management team
  • Good interpersonal and communication skills
  • Ability to work in a team environment and demonstrate excellent customers service
  • Must have the ability to manage and support the kitchen staff
  • Minimum 2 years experience in the food service industry as a cook
  • Must be able to understand verbal and written instructions
  • Culinary training or degree
  • 3 or more years experience in the food service industry as a cook
56

Lead Cook Resume Examples & Samples

  • Assists in managing and supervising the Dietary Department staff and operations to maintain high standards of quality, service excellence, safety and sanitation through efficient use of resources in compliance with federal, state and local regulations
  • Directs the staff and operations in the absence of the Dietary Manager
  • Assists with ordering food/drink items, general supplies and other items adhering to corporate purchasing guidelines
  • Prepares food for meals and special functions. Prepares patient/staff trays and salad/dessert bars serves food to patients, staff and guests
  • Performs cleaning, stocking, maintenance, sanitation and trash removal as assigned
57

Lead Cook-ascot Cafe Resume Examples & Samples

  • As directed, monitors and documents preparation and service accuracy for all menu items to include recipes, proper food handling, food safety, proper temperature, taste, consistency, diet restrictions (therapeutic and consistency when applicable) and portion control, utilizing the meal production forecast
  • Has knowledge of and ensures HACCP procedures and practices are in place are followed
  • Demonstrated experience in a cook-to-order, full service dining environment. Ability to complete duties in a fast paced kitchen while performing multiple tasks simultaneously
  • Demonstrated ability to supervise
  • Minimum of one year full service cooking experience is required
  • Ability to work in extreme temperatures including hot kitchen to refrigerators and freezers
  • Ability to work in a multi-tasked environment
58

Lead Cook Resume Examples & Samples

  • Responsible for set-up and executing of daily par/prep and organization of individual daily work station
  • Preparation of and storage of all food items necessary to operation of station in adherence with ClubCorp quality standards
  • Communicate with Exec Chef and Sous Chef when special products are needed or having problems with food quality or presentation
  • Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Chef which are produced within ClubCorp's quality standards guidelines
  • Maintaining proper cooking techniques for station items as designated by Chef(s)
  • Receive and store all goods purchased by kitchen as requested
  • Upkeep of items used by others, such as condiments, dressings, salsas, soups, etc
  • Follow all service department, club and corporate guidelines and policies as instructed by supervisor, policies and manuals
59

Lead Cook Resume Examples & Samples

  • To cook and prepare and serve all meats, game, offal, poultry, fish, shellfish, vegetables and potatoes that are cooked by the following methods
  • Roasting
  • Grilling
  • Broiling
  • Deep Fat frying
  • Sautéing
  • Poaching
  • Steaming
  • The ability to operate all kitchen equipment safely and properly in the kitchen
  • The ability to utilize the computer system and any P.O. system
  • The ability to respect and accommodate servers requests regarding guests personality
  • The ability to handle all types of food and rotate it according to established procedure
  • The ability to work closely with standard recipes and plate presentation
  • The ability to have work assignments completed on time for service
  • Maintain standards of quality in production and presentation
  • Proper receiving procedures, stocking of shelf’s, basic inventories
  • The ability to complete requisitions, obtain proper signatures, submit, pick-up, transport and store all items
  • Lift or carry any food item up to 50 pounds up to 100 feet
  • Able to work long hours on your feet up to 10 hours in front of ovens with extreme temperatures
  • The ability to work flexible hours as business changes
  • The ability to clean all work and storage areas
  • The ability to ensure a clean, neat and organized work area
  • The ability to report and handle any accident immediately, no matter how minor
  • The ability to maintain a good working relationship with other employees
  • The ability to work as a team
  • All health and sanitation code requirements must be met at all times
  • Performs all other reasonable tasks requested by management
60

Lead Cook-woodwinds Hospital Resume Examples & Samples

  • Collaborates on the development of standardized recipes and menus with the supervisory team
  • Collaborates with the supervisory team on the development of new recipes and menus, ensuring quality standards are met
  • Organizes work load and properly divides assignments among cooks as to the work to be completed
  • Practices proper infection control methods, including proper hand washing, personal hygiene, food handling and sanitation techniques
  • Checks food for proper temperature, per guidelines and appearance to ensure customer satisfaction
  • Vocational training in quantity food preparation from an accredited school preferred
  • 1 year experience of quantity food production required
  • Ability to read, write and speak English
  • Demonstrates ability to follow written and oral directions, including recipes
  • Knowledge of large kitchen equipment and how to use equipment properly. Knowledge of proper food handling and sanitation techniques
  • Skilled in developing effective rapport with customers, co-workers, or families, actively listening to develop a positive connection
  • Knowledge and skills related to applying mathematical tools and methods for routine calculations
  • Effective management of projects, deadlines, and work load prioritizing; putting things together in an orderly and functional whole
  • Knowledge and application of safety practices, fire and disaster policies and procedures; safety testing, performance verification, and operations procedures for various types of equipment
61

Production Cook & Lead Cook Resume Examples & Samples

  • Exude enthusiasm, and have a high level of integrity and customer orientation while interacting with a wide range of individuals
  • Maintain composure while working with a broad spectrum of personalities under stress, pressure, and time sensitive demands of the job
  • Organize and time kitchen production
  • Possess solid problem solving skills
  • Work effectively in a fast paced, team oriented environment
  • Be self-motivated, adapt to frequently changing priorities, and able to organize and prioritize multiple work assignments and meet deadlines
  • Maintain all health, sanitation, and safety standards
  • Production Cook: $13.16 – $15.00/hour
  • Lead Cook: $15.50 – $15.98/hour
62

Lead Cook Resume Examples & Samples

  • Education: High school graduate or equivalency required. Trade or vocational school training preferred
  • Experience: Four (4) years experience in food service. Must have knowledge of record keeping, menu planing, therapeutic diets, and purchasing practices. Experience in a healthcare food service facility preferred
  • License/Certification: Culinary School preferred. Food Handlers Permit Preferred
  • Skills: Good organizational skills a must. Also, must be familiar with inventory processes, maintaining par levels, State and Federal Safety and Sanitation Guidelines and capable of cooking by recipes and adjusting recipes
  • 6, Other: Must have a general passion for customer service and producing quality food
63

Lead Cook-northwest ISD Resume Examples & Samples

  • Safely operate in a fast-pace high-profile position that may require some positive community relations
  • Communicate with the Chef and other levels of management to maintain the level of food quality that is expected
  • Set up and/or break down work stations and catering sites
  • Maintain production results of each meal, delivery, waste, quality, and vehicle mileage
  • Training under an experienced Chef
  • Working in other operational areas as needed
  • Completion of any task required the Aramark management team
64

Lead Cook-ohiohealth Resume Examples & Samples

  • Works 8:00 – 3:30, unless otherwise specified
  • Train on all stations
  • Proficient in Prima
  • Ensures Prima and recipe compliance
  • Manages station functionality and performs audits
  • Performs daily food safety and food management audits
  • Help expand catering/LTO/Restaurant Rotation programs
  • Able to lead people in a fast-paced, high-volume environment
65

Lead Cook Asia Resume Examples & Samples

  • Ensures the proper storing of any leftover foods
  • This position operates in a working environment that is subject to varying levels of heat and noise
  • At times subjected to hazards, such as wet floors, and dangers associated with the use of heavy duty cutlery, knives and choppers
  • Ability to inspect and maintain all areas for which responsible
  • Ability to observe and direct actions of subordinates
  • Asian Cuisine Experience Preferred
66

Edr Lead Cook Resume Examples & Samples

  • Creates an atmosphere that induces guests to make Hollywood Casino Jamul their choice for gaming entertainment, responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service
  • Properly prepares any and all foods listed on the respective menus that are to be grilled, fried, broiled, baked, boiled, braised, poached n an assigned kitchen outlet
  • Ensures that all plates or pans served are aesthetically appealing and cooked to the specifications of the customer and the Room Chef
  • Works closely with Room Chef to monitor culinary standards and operational guidelines including kitchen areas, food preparation activities and facilities
  • Assist in operation of other food and beverage venues as needed
  • Three years related experience and/or training
67

Lead Cook, Dining Services Resume Examples & Samples

  • Complete coursework in Culinary Arts (i.e. Associates or Certification) Please be sure to provide your Culinary Arts coursework in the Education and/or License/Certification section of the application
  • Work experience in a high-volume (500+ meals) food production operation and food safety certification such as ServSafe or HACCP
  • Strong leadership skills demonstrated through a positive attitude, pro-active approach to work, ability to mentor and train others, and delegate tasks by identifying others strengths
  • Demonstrated ability to handle multiple activities/tasks with competing priorities
  • Demonstrated interpersonal and verbal communication skills necessary for building and maintaining successful work relationships
  • Exemplary customer service skills and a desire to provide memorable customer service interactions with clients and customers
  • Work leader over personnel
  • Provides input on the operation and produces meals from pre-printed menus using standardized recipes and methods to maintain high quality, nutritional standards, and safety & sanitation regulations
  • Record/verify temperature control checks (HACCP). Garnish foods in an attractive manner
  • Pull/prepare and produce food items for further use
  • Train hourly and other Classified employees to do the same
  • Determine if areas meet established level of cleanliness and when to do appropriate scheduled cleaning
  • Also check quality of work of the hourly employees. Report safety hazards if seen
  • Monitor, supervise and assist in handling food and supply items properly by storing, refrigerating, freezing or disposing following safety, sanitation, and operation guidelines
  • Record and access customer counts, food preparation, production, inventory and all other information pertinent to Computrition Menu Management System
  • Attend assigned meetings and training sessions passing appropriate assessments as applicable (i.e. Dining, Departmental, Unit, ServSafe Manager Certification, Allergy Training, New Employee Training, etc.). Other duties as assigned
  • Conduct inventory and orders by gathering data, past and present, to meet the need for future foods and supplies
  • Using the Computrition Purchase Requirements Report determine items needed & quantities to be ordered
  • If an Application is considered “Incomplete”, the Application will be removed from consideration for the position