Cook Lead (Cork & Craft)

Prepares a complete selection of dishes and other menu items. Reviews recipes and makes necessary changes to meet production requirements. Utilizes FoodPro for recipes. Advises cooks on proper method of preparation. Checks for necessary products and reports shortages to supervisors. Coordinates and places produce order.

Coordinates meat and fish order and communicates needs to warehouse Lead. Checks walk-ins and freezer for proper product rotation to control product waste. Communicates changes or specials with cooks on a daily basis. Writes all new recipes using standard dining services recipe form so they can be added to Food Pro. Keeps recipes updated so that they reflect actual ingredients and amounts used thus ensuring that they are priced accordingly and nutritionally accurate.

Yield tests recipes for accuracy. Greets and serves customers in a friendly, courteous manner. Provides suggestions and input to supervisor. Knowledge, Skills, and Abilities (KSAs): Knowledge of weights and measures. Knowledge of food service operations including large quantity food preparation. Skill in operating various institutional/commercial kitchen equipment.

Ability to communicate effectively. Physical Requirements: Ability to occasionally lift, move, and transport a maximum of 50 pounds.