Lead Cook & Kitchen Supervisor

Coury Hospitality; Dallas (TX); On-site; USD 32,000 - 52,000; Full time

Job summary

Coury Hospitality is seeking an experienced kitchen staff member dedicated to high standards of food preparation and sanitation. The role includes setting up and breaking down stations, following recipes, and producing a variety of menu items with attention to portion control and quality.

Candidate will operate diverse kitchen equipment, maintain cleanliness, monitor safety, and assist in controlling waste and food costs.

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.
• 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 and follows safety procedures.
• Cleans working and storage areas, tools, equipment and floors as needed.
• Maintains sanitation requirements including product rotation, temperature maintenance, and storage procedures.
• Maintains all policies and procedures and trains in areas of food preparation, safety and sanitation.
• Responds professionally to all questions and requests; provides customers with care and service.

Skills

Production records

Follow recipes

Weigh ingredients

Food quality maintenance

Adapt to change

Absorb information quickly

Knife skills

Initiative

Job description

Coury Hospitality is seeking an experienced kitchen staff member dedicated to high standards of food preparation and sanitation. The role includes setting up and breaking down stations, following recipes, and producing a variety of menu items with attention to portion control and quality.

Candidate will operate diverse kitchen equipment, maintain cleanliness, monitor safety, and assist in controlling waste and food costs.