Job Description
The Culinary Lead Cook Position requires in-depth skills and knowledge of all kitchen operations. Capable of producing a consistent product to meet and exceed guests' needs in a timely manner. On a daily basis must monitor food production, quality and consistency, and staffing levels. Skills and knowledge to include culinary education, cost control, good communication skills, organizational skills, computer skills, guest contact experience and culinary teaching skills and knowledge. This person must be able to give direction in the hourly Supervisor and Chef de Cuisine's absence.
Work Hours
40