Lead Cook

Swainsboro, GA 30401

Posted: 08/25/2022 Industry: Other Job Number: 2038024 Pay Rate: $19.00/hour

Job Description

Lead Cook

Job Description:

This position is responsible for supervising the residential and retail operations of the department. The Director of Dining Operations assigns work in terms of general instructions. The director also spot-checks completed work for compliance with procedures, accuracy, and the nature and propriety of the final results.

Job Duties:

Supervises and participates in the work of preparing a large volume of meats, vegetables, and other foods
Assists supervisors in planning menus of all locations
Prepares and supervises special foods for banquets and other catered occasions
Gives special attention to overall appearance of food prepared
Inspects refrigerators and the work of others cooks to prevent food waste
Reading productions sheet carefully before starting each meal
Recording on production sheet total weight of foods prepared and recording the time of menu run outs on production sheets
Supervises and participates in the cleaning of kitchen
May greet customers and provides quick, friendly, and personal, yet professional, service
Maintains the highest level of standards for all product preparation and presentation
Follows health, safety, and sanitation guidelines for all products and equipment
Directs and maintains highest standards of safety and sanitation in assigned areas
Generates customer satisfaction by responding appropriately to customer
Promptly resolves all customer problems and issues
Promotes excellence in customer service and promotes the interest and mission of Dining Services
Cooperates in establishing good relationships with all personnel
Answers the telephone in a friendly manner, using a professional greeting
Follows all cash management policies and procedures to ensure accountability of funds
Adheres to appropriate standards of uniform and behavior in the workplace
Follows standards for merchandising, stocking, rotating, storing, and recording products and inventory
Communicates with Caf supervisor to solve problems and improve quality and service
Uses financial analysis to evaluate the costs and benefits of ideas and recommendations
Communicates new initiatives
Ensures execution of programs
Provides direction, guidance or advice to ensure others complete assignments
Supervises and maintains monthly inventories for all locations
Responsible for new hire training and ongoing monthly training for all employees
Performs other job-related duties as assigned


Knowledge of generally accepted accounting principles
Knowledge of residential food services and retail operations
Skill in the delegation of responsibility and authority
Skill to market food services
Skill to make timely decisions
Skill in the operation of computers and job-related software programs
Skill in decision making and problem solving
Skill in interpersonal relations and in dealing with the public
Skill in oral and written communication
Ability to work independently or as a team


High School diploma or equivalent
Sufficient experience to understand the basic principles relevant to the major duties of the position, usually associated with the completion of an apprenticeship/internship or having had a similar position for 3 1/2 years that includes 1 year of kitchen management experience
ServSafe Certificate within 1 year of employment


Certificate/Diploma of a vocational training course in food preparations and service
Experience in large-scale institutional or commercial cooking
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