Lead Cook: Kitchen Lead & Menu Quality Champion

Coury Hospitality; Carmel (IN); On-site; USD 19,000 - 30,000; Full time

Job summary

Coury Hospitality in Carmel, Indiana seeks a non-exempt cook to prepare various foods across breakfast, lunch or dinner at an assigned station. You will set up and breakdown stations, follow recipes, and maintain safety and sanitation standards.

Responsibilities include meat/fish/poultry preparation, equipment operation, cleanliness, waste control, and staff supervision to ensure guest satisfaction. Strong teamwork and safety focus are essential.

Qualifications

• Ability to work from and maintain production records and follow recipes.
• Ability to weigh and measure ingredients.
• Ability to maintain food quality no matter what the business and staffing level.
• Ability to adapt to change, new situations, changes in staffing and procedures.
• Ability to absorb a large amount of information in a short period of time.
• Good, safe knife and equipment skills.
• Work well without supervision, motivate others, and show initiative.

Responsibilities

• Sets up, clears and breaks down workstation.
• Follows written and oral instructions regarding menus and standardized recipes. Prepares selected food as directed in accordance with portion sizes and quality standards.
• Prepares a wide variety of menu items such as roasting, broiling, baking, frying, steaming and stewing meat, fish and poultry.
• Utilizes a variety of kitchen equipment including small and large pieces. Follows safety procedures regarding the operation of equipment to avoid personal injury and damage to the equipment.
• Cleans working and storage areas, tools, equipment and floors as needed.
• Disassembles and assembles component parts and accessories for cleaning kitchen equipment.
• Identifies hazards and assesses risks associated with foods. Reports any hazards, risks, or maintenance problems to the Manager as they occur.
• Supervises Kitchen staff to ensure guest satisfaction. Maintains and develops teamwork and open lines of communication with coworkers and supervisors. Treats Manager and coworkers with professional respect.
• Controls waste and maintain food cost.
• Maintains all sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques.
• Maintains all policies and procedures as trained for food preparation. Continually and properly train and re-train in all areas of food preparation, safety, and sanitation.
• Responds professionally to all questions and requests. Provides customers with the highest level of care and excellent service.
• Additional tasks and responsibilities may be assigned at the discretion of the manager. Tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.

Skills

Production records

Follow recipes

Weigh ingredients

Food safety

Knife skills

Teamwork

Adaptability

Job description

Coury Hospitality in Carmel, Indiana seeks a non-exempt cook to prepare various foods across breakfast, lunch or dinner at an assigned station. You will set up and breakdown stations, follow recipes, and maintain safety and sanitation standards.

Responsibilities include meat/fish/poultry preparation, equipment operation, cleanliness, waste control, and staff supervision to ensure guest satisfaction. Strong teamwork and safety focus are essential.