Lead Cook

Fair-Oaks-Farms; Fair Oaks (IN); On-site; USD 21,000 - 30,000; Full time

Job summary

Fair Oaks Farms is seeking a Lead Cook for its Farmhouse Restaurant in Fair Oaks, Indiana. This full-time hourly role involves preparing foods to standard recipes, managing prep lists, and ensuring sanitation and safety standards.

You will work at various kitchen stations, communicate with dining room staff, and participate in ongoing training and opening/closing duties to support a fast-paced operation. Candidates should have at least 1 year related experience, be able to lift up to 50 pounds,

Qualifications

• Must be able to communicate clearly and effectively.
• Reading and following recipes and measurements.
• Demonstrated ability to prepare a wide variety of foods to standard in a high-volume operation.
• Knowledge of sanitation procedures and food safety practices.
• Must be able to lift up to 50 pounds and stand for long periods.

Responsibilities

• Deliver friendly, courteous guest service and coordinate with dining room staff.
• Learn and be familiar with Farmhouse Restaurant operations and answer general questions.
• Read food orders and prepare items according to established menus and recipes.
• Prepare all items to standard recipes to ensure consistency.
• Maintain sanitation and safe food handling practices in all work areas.
• Complete opening, closing and other side duties as assigned by Chefs and Management.

Skills

Communication

Recipe reading

Food preparation

Sanitation knowledge

Physical stamina

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Lead Cook

Farmhouse Restaurant Full Time Technical Fair Oaks, IN, US

2 days ago Requisition ID: 1069

Department : Farmhouse Restaurant

Reports to: Sous Chef/Head Chef

Type : Full-Time / Hourly

Position Summary: Responsible for various assigned workstations within the kitchen, which include, but not limited to, working with equipment such as knives, steamers, sauté station, frying, ovens, steam kettle, char broiler, griddle, slicers, food processors, etc. The Cook will artfully prepare wholesome foods as directed either verbally or by reading order tickets or banquet event orders in accordance with the company standard recipes and presentation techniques, while maintaining all applicable state sanitation rules and regulations.

Duties & Responsibilities:

• Deliver internal and external guest service the Fair Oaks Farms Way. Always exhibit a friendly and approachable demeanor. Be polite and courteous when speaking with guests and team members. Look for and act upon opportunities to assist guests and team members. Be sincere and genuine during all interactions. Be prepared with the knowledge and skill required to be responsive to guests and team members’ needs and questions.
• Responsible for learning and being familiar with all Fair Oaks Farm’s operations, and for being able to answer general questions regarding the property.
• If working with the public anticipates the guests’ needs and respond appropriately with a sense of urgency.
• Read food orders from computer printouts, and prepare food items, according to established menu plans.
• Prepare all food items according to standard recipes and menu to ensure consistency of products to the guests.
• Wash, slice, peel and/or cut various foods to prepare for cooking or serving.
• Ensure work procedures, quality standards and menu specifications are adhered to.
• In an open kitchen, you are always in view of the guest. Ensure your adherence to company policies and standards.
• Coordinate and communicate on orders with dining room staff.
• Prepare all food items accurately in a timely manner.
• Complete all assigned prep items as written on prep sheet.
• Use and maintain all assigned areas and equipment in a sanitary, safe and effective manner.
• Observe and enforce Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment.
• Consistent attendance at company/restaurant training programs as they are scheduled.
• Complete opening, closing and other side duties as assigned by Chefs and Management.
• Be in constant communication with Chefs and Management.
• Pass all tests given including the training to retain the knowledge needed to be an effective team member.
• Possess the ability to work harmoniously with co-workers.
• Perform all job functions in conjunction with the guidelines described in the FOF Employee Handbook to ensure consistent execution of company and department standards.
• Perform all duties as assigned by management.

Job Requirements:

• Must be able to communicate clearly and effectively.
• Must be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Must be able to work in a standing position for long periods of time.
• Must have exceptional hygiene and grooming habits. While conforming to the FOF Uniform Policy
• Require reading and math skills for recipes and measurements.
• Must be at least 18 years of age.
• Demonstrated ability to prepare a wide variety of food items, to standard, in a high-volume, fast-paced operation.
• Demonstrated understanding and knowledge of the application of sanitation procedures.
• Must successfully pass background check.

Education/Certification/Experience:

• At least one (1) year experience directly related tothe accountabilities specified.
• Must successfully pass background check.