Lead Cook

Muriale's Italian Restaurant; Fairmont (WV); On-site; USD 40,000 - 55,000; Full time

Benefits offered by this job

Competitive salary

Employee discounts

Flexible schedule

Free uniforms

Opportunity for advancement

Paid time off

Training & development

Job summary

A local Italian restaurant in Fairmont is seeking a Kitchen Manager to oversee food preparation and kitchen operations. Responsibilities include managing and training kitchen staff, ensuring quality standards, and maintaining sanitation regulations. Candidates should possess strong leadership and communication skills, with an extensive understanding of cooking procedures. The position offers several benefits like competitive salary and a flexible schedule.

Qualifications

• Extensive understanding of cooking procedures and kitchen practices.
• Strong communication and social skills.
• Some knowledge of restaurant software basic operations.

Responsibilities

• Help in preparation and design of all food.
• Produce high quality plates both by design and taste.
• Ensure timely kitchen operations meeting quality standards.
• Fill in for the executive chef when necessary.
• Manage and train kitchen staff and produce schedules.
• Ensure compliance with sanitation and safety regulations.

Skills

Communication skills

Leadership abilities

Understanding of cooking procedures

Team-oriented

Knowledge of Microsoft Office

Job description

Benefits

• Competitive salary
• Employee discounts
• Flexible schedule
• Free uniforms
• Opportunity for advancement
• Paid time off
• Training & development
• Having a extensive understanding of cooking procedures and equipment and practices in the kitchen.
• Showing team oriented with solid leadership abilities
• Also possess communication and social skills
• Having some knowledge of Microsoft office and restaurant software

Essential Duties & Responsibilities

• Help in preparation and design of all food
• Produce high quality plates both design and taste
• Ensure that the kitchen operates in a timely manner that meets our quality standards.
• Fill in for the executive chef in planning and directing food preparation when necessary.
• Handle issues that happen in everyday operations
• Manage and train kitchen staff, produce schedules, and assess staff performance
• Doing food orders when necessary.
• Keeping an eye on all sanitation and safety regulations
• Positive and professional attitude towards coworkers and customers