Job Description The Lead Cook position is responsible for the preparation, production, and presentation of a variety of foods, completion of production sheets and with other associated food service activities.
Responsibilities- Performs all main line food production duties with specific items determined by assigned shift.
- Reviews the needs of the day with assigned supervisor(s), completes production sheets, reviews maintenance reports, and verifies supply needs and availability.
- Assists assigned supervisors with menu and recipe development.
- Is responsible for quantity and quality control in food production as well as overall sanitation of assigned areas.
- May assist in the supervision and training of food service personnel.
- Arranges for kitchen helpers/assistants to complete smaller item preparation.
- Verifies and oversees food serving lines, areas, bars, etc., making sure they are properly stocked, set up, and cleaned.
- Using a working knowledge of all general food service area positions, this position "fills in" for any one of these positions at a moment's notice.
- Observes and instructs others on the proper rotation procedures to be followed for produce and dairy products.
- Maintains food production equipment and storage areas following proper sanitation, safety, and operational procedures.
- May assist other food service personnel at any given time.
- This position has no supervisory responsibilities.
- Other duties that are pertinent to the department or unit's success also may be assigned.
Qualifications- Must have a High School diploma or GED equivalent.
- Must have or obtain a Municipality of Anchorage Food Handler's Card or ServSafe Certification contingent upon 30 days of hire.
- Must have two (2) years of related work experience.
- A valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance policy
- Contract requires employees to speak, understand, read and write English.
Working Conditions and Physical Requirements
Weather: Indoors: environmentally controlled; requires most or all work to be done inside.
Noise level: Moderate
Description of environment: This is an industrial kitchen/cafeteria environment located on a university campus setting.
Physical requirements: Employee is required to lift and/or move up to 35lbs. Frequently required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift.
Travel: None