Lead Line Cook — Precision Prep & Team Training

Piccadilly-Restaurant; Jackson (MS); On-site; USD 26,000 - 34,000; Full time

Job summary

Piccadilly Cafeteria in Mississippi is seeking a Lead Cook to oversee daily production, ensure recipes are followed exactly, and train team members. You will read and interpret written recipes, manage portions, and coordinate with the chef and management to meet daily menu needs.

This role requires physical endurance, ability to lift up to 50 pounds, and maintaining high standards of cleanliness and food safety.

Qualifications

• Good hearing and visual ability.
• Good verbal communication skills.
• Able to lift and carry up to 50 pounds during an 8-12 hour shift.
• Standing and being continuously active for long shifts.
• Follows clean as you go procedures to ensure a safe work environment.

Responsibilities

• Responsible for proper production of menu items daily.
• Reads and comprehends written recipes and instructions for food preparation and production.
• Reviews daily production list to determine items to prepare and portion for service.
• Inventories cold box to ensure product availability and adjusts menus as necessary.
• Assists with menu planning and production schedules.
• Ensures specified weights and portions are used for all products and recipes.
• Properly labels and wraps/covers products for storage.
• Discards any food past shelf life or quality standards to ensure freshness.
• Stores food properly during shifts and at closing, maintaining food safety standards.
• Communicates discrepancies in product availability or production levels to chef and manager.
• Thoroughly cleans and sanitizes equipment and work surfaces between uses.
• Follows a 'clean as you go' policy during shifts.
• Completes daily and weekly cleaning duties as assigned by the Restaurant Cleaning Program.
• Uses good interpersonal skills to create a friendly environment.
• Performs additional duties as assigned by a manager.

Job description

Piccadilly Cafeteria in Mississippi is seeking a Lead Cook to oversee daily production, ensure recipes are followed exactly, and train team members. You will read and interpret written recipes, manage portions, and coordinate with the chef and management to meet daily menu needs.

This role requires physical endurance, ability to lift up to 50 pounds, and maintaining high standards of cleanliness and food safety.