Lead PM Restaurant Cook

Running Y Properties•Klamath Falls, OR

About The Position

The Lead Cook may work anywhere on property where food is prepared. This person will assist with menu creation, daily specials, and bulk production. The position will provide supervision over preparation, flavoring, and the cooking process.

Requirements

Must have 2 years experience managing a full service kitchen.
Must have knowledge of food preparation, sanitation standards and inventory and control systems.
Must be able to lead, direct, and maintain appropriate staffing levels throughout the shift.
Excellent verbal communication skills to interact effectively with guests, and co-workers to maintain a professional and respectful environment.
Willingness to be open to learning and growing.
Interpersonal skills to work as an integral part of a team.
Problem solving and critical thinking skills.
Prioritizes cleanliness and good hygiene practices.
Presents self in a highly professional manner to others.
Maintains a positive attitude.
Shows up for scheduled shift on time.
Food Handlers permit required.
Must be flexible to work mornings, nights, weekends, and holidays as needed.
Must comply with any dress code requirements.
Ability to speak and hear
Close vision, distance vision
Constant standing with some walking
Be able to work in a standing position for long periods of time (up to 8 hours).
Be able to reach, bend, stoop and frequently lift up to 50 pounds and occasionally lift/move 75 pounds.
Must have the stamina to work 40 hours per week.

Responsibilities

Understands and follows all policies and procedures.
Meets or exceeds industry standards for the preparation, serving and storing of food.
Prepares meals according to the recipe in a regular and consistent manner.
Assigns cleaning Duties as needed.
Ensure that all food preparation is completed for the next shift.
Accurately completes the daily, weekly, and monthly cleaning lists.
Assists with training of kitchen personnel.
Records production and waste on a regular and consistent basis.
Assists with menu creation and daily specials.
Assists with supervision of kitchen staff and quality of food items prepared.
Takes an interest and initiative in the development of the culinary team.
Assists in maintaining health code regulations and industry standards in our facilities.
In charge of kitchen during absence of Head Chef.