Lead Cook - Hibiscus Cafe -St. Thomas Airport, USVI

Concessions International; Saint Thomas (Franklin County); On-site; USD 19,000 - 28,000; Full time

Job summary

Concessions International is seeking a cook with strong culinary skills to prepare and plate food to exacting standards. You will maintain a clean, safe kitchen and serve as a trainer for the Associate Certified Trainer program, teaching new cooks company policies and brand guidelines.

The role requires adherence to safety and quality procedures and teamwork in a high-volume environment. Responsibilities include portion control, daily prep planning, temperature control, equipment safety, and

Qualifications

• Ability to cook and plate to production standards.
• Knowledge of basic food preparation and cooking techniques.
• Willingness to train new cooks and staff on standards.

Responsibilities

• Cooks, plates, and follows portion standards for food products in accordance with production requirements.
• Organizes and plans activities by reviewing daily pull and prep lists.
• Cooks and stores food at required temperature; labels, dates, and rotates all products in accordance with company standards.
• Tests foods for proper cooking standards using methods such as tasting, smelling, measuring devices or other utensils.
• Monitors and maintains proper cooking temperatures of large volume equipment such as grills, deep fryers, ovens, broilers, and roasters.
• Maintains food preparation area, cleans all equipment and workstations immediately after use or as required.
• Follows safe food handling and proper hygiene practices.
• Adheres to workplace safety standards for operating and maintaining equipment and reports any equipment malfunction to management immediately.
• Performs opening and/or closing side works according to established checklists.
• Trains new cooks on company standards, polices and procedures based on company guidelines and/or brand training and position requirements and completes required ACT position training paperwork management.
• Performs other duties as assigned.

Skills

Culinary skills

Food safety

Training others

Education

High school diploma or GED

Job description

Purpose Of Position
Support the operation to deliver Superior Guest Service by performing duties which includes: cooking and plating food products in accordance with production requirements and quality standards. Maintains a safe sanitary work environment. Serve as the designated Trainer for the Associate Certified Trainer (ACT) Program. Train new cooks and other employees on company standards, polices and procedures based program guidelines and /or brand training and position requirements.

• Cooks, plates, and follows portion standards for food products in accordance with production requirements.
• Organizes and plans activities by reviewing daily pull and prep lists.
• Cooks and stores food at required temperature; labels, dates, and rotates all products in accordance with company standards.
• Tests foods for proper cooking standards using methods such as tasting, smelling, measuring devices or other utensils.
• Monitors and maintains proper cooking temperatures of large volume equipment such as grills, deep fryers, ovens, broilers, and roasters.
• Maintains food preparation area, cleans all equipment and workstations immediately after use or as required.
• Follows safe food handling and proper hygiene practices.
• Adheres to workplace safety standards for operating and maintaining equipments and reports any equipment malfunction to management immediately.
• Performs opening and/or closing side works according to established checklists.
• Trains new cooks on company standards, polices and procedures based on company guidelines and/or brand training and position requirements and completes required ACT position training paperwork management.
• Performs other duties as assigned.
  

Purpose Of Position

Support the operation to deliver Superior Guest Service by performing duties which includes: cooking and plating food products in accordance with production requirements and quality standards. Maintains a safe sanitary work environment. Serve as the designated Trainer for the Associate Certified Trainer (ACT) Program. Train new cooks and other employees on company standards, polices and procedures based program guidelines and /or brand training and position requirements.

Essential Duties/Responsibilities

• Cooks, plates, and follows portion standards for food products in accordance with production requirements.
• Organizes and plans activities by reviewing daily pull and prep lists.
• Cooks and stores food at required temperature; labels, dates, and rotates all products in accordance with company standards.
• Tests foods for proper cooking standards using methods such as tasting, smelling, measuring devices or other utensils.
• Monitors and maintains proper cooking temperatures of large volume equipment such as grills, deep fryers, ovens, broilers, and roasters.
• Maintains food preparation area, cleans all equipment and workstations immediately after use or as required.
• Follows safe food handling and proper hygiene practices.
• Adheres to workplace safety standards for operating and maintaining equipments and reports any equipment malfunction to management immediately.
• Performs opening and/or closing side works according to established checklists.
• Trains new cooks on company standards, polices and procedures based on company guidelines and/or brand training and position requirements and completes required ACT position training paperwork management.
• Performs other duties as assigned.
  

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Previous Experience

High school diploma or general education degree (GED); six months or more related experience and/or training; or equivalent combination of education and experience.

Required Skills

Knowledge of basic food preparation and cooking skills; Must be able to properly identify and use various cooking utensils and equipment.

Language Skills

Ability to read and comprehend simple instructions and effectively communicate information individually and in small group situations to customers and coâworkers; Ability to understand the English language both written and verbal.

Mathematical Skills

Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, and common fractions.

Reasoning Ability

Ability to apply reasonable understanding in carrying out instructions in written, oral or diagram form.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand during 6-8hr shift, and use hands to manipulate and operate objects, tools or controls; Reaches, bends, stoops, shakes, stirs and wipes; The employee is frequently required to reach with hands and arms and taste or smell; The employee must be able to hear well amongst loud background noise; Employee must occasionally lift and/or move up to 50-pound cases several times per shift.
Frequent immersion of hands in water and other cleaning agents.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to work in various hot and cold temperatures.

Travel

No travel required.