eBarJobs.com
Apply for this Job | Save this Job | Find Similar Jobs

Lead Cook

Hiring Deadline: Open until filled
Position updated on:
Zip Code: 10010
Industry: All
Employer: Abigail Kirsch
Job Tracking ID: 1379357922
Job Description:
Abigail Kirsch, New York's premier caterer is looking for Culinary Professionals to join our Award Winning Culinary Team!

The Lead Cook is responsible for preparing any and all foods necessary for events and overseeing the execution of events. S/he must be hands on leader and oversee the cooks that are reporting to him/her in their preparations. This individual must work closely with the Executive Chef and other Sous Chefs in monitoring quality and consistency amongst the cooks. The Lead Cook is responsible for one or all of the following duties:

A. Leading the execution of a portion of an event either on their own or with culinary personal help for events exceeding 110 guests or more with consistent success.
B. Leading a simple production team on a consistent basis. A simple production team for this purpose is, either the Assembly Team, the Bake Off Team, Vegetable Team, Check Off Team, Haldde Team, or Pack Team.
C. Assisting the Production Sous Chef with such tasks as tracking team sheets, reschedule sheets, overseeing two or more teams or leading one team daily

Qualifications:

- 2+ years of prior culinary lead position experience in quality and/or high volume establishment.
- Culinary degree preferred.
- Food Handlers certification preferred.
- Ability to work in a team environment.
- Excellent knife skills.
- Ability to operate independently with minimal direct supervision
- Complete knowledge of proper culinary methods, techniques and standards.
- Excellent attention to detail and the ability to perform multiple tasks at once.
- Ability to use various kitchen equipment.
- Ability to identify and differentiate food items.
- Ability to withstand extreme temperatures within the kitchen working environment ranging from 0 to 100 degrees.


Employee Type: Full-Time, Part-Time
Compensation: DOE

Restaurant Jobs Description

Cooks

The most important factor to consider when hiring a cook is experience. Preferably, experience in the style of food you will be serving. Cooking candidates should express an enthusiasm for the food you plan to serve. If a cook is professionally trained, be sure that they can handle the speed of a busy kitchen as well as produce delicious dishes. Food safety, such as a Serve Safe certification is also a plus. While cooks don’t need to be as personable as the wait staff or hostess, they should be someone who can work as part of team and be reasonably polite.

Wait Staff

If you are expecting a high paced, quick turnover rate each day, you need someone who can move fast. However, if the view of your restaurant is quiet, intimate, and slow-paced, such as fine dining, then you need someone who is comfortable that type of atmosphere. When interviewing for wait staff positions, ask each candidate what their strengths are. A server should be knowledgeable of the type of food you serve, as well as have a basic familiarity of wine and mixed drinks.

Host

The general job of a restaurant host is to meet, greet, and seat customers. Therefore it is an excellent entry-level job for someone without a lot of restaurant experience (or any). The host should be friendly and courteous, and also know how to handle rushes, waiting lines. A host should be an organized person who is comfortable multi-tasking.

Bartender

This position is often tops on the front-of-the house job ladder. To be a great bartender (and that is the only type you should hire) a person must have a wide knowledge of mixed drinks, be friendly to both customers and staff and be a good listener. Great bartenders can give quality, attentive service to their own customers, while still getting the staff their drinks. Honesty is another important requirement. The bartender handles a lot of cash each shift and you need to be able to trust that he or she will not siphon any off the top.

Dishwasher

This is usually an entry-level position in the business. While dishwashing isn't the most desirable job in a restaurant, it is one of the most important. It's always a good idea to be a little nicer to your dishwashers-- give them a free meal or a tip after a particularly busy night to keep them from walking off in the middle of a shift. Because, if they walk, there is a good chance the owner may have to finish the job! If an employee can stick out a few months in the dish pit, then they are worth bringing up through the ranks, since nothing else will help build character the way dishwashing does.

Busboy (also referred to as a Busser)

Often, the first promotion a dishwasher gets is to busboy. This position is ideal for a high school student. The busboy is a gopher of sorts. His main job is to bus the dining room tables, however he can be conscripted by the cooks to fetch ingredients that are running low, or by wait staff to help make desserts or salads. The bartender may have a busser restock his coolers, if he doesn't have his own bar-back. Bussing positions are an excellent way to gain exposure to all parts of the restaurant business, and a good transition to either a front of the house or back of the house position.