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Lead Cook

Job Description


Lead Cook

SUMMARY OF POSITION:

Oversees day-to-day kitchen operations and follows an established production schedule. Performs all duties to maximize guest satisfaction and a quality work environment as directed by Manager on Duty.

POSITION ACTIVITIES AND TASKS:

  • Ensures that food safety regulations are followed.
  • Maintains food and equipment inventories.
  • Reports to work well groomed, in a clean and proper uniform, and at all times practices good personal hygiene.
  • Uses, maintains, and cleans all kitchen line equipment, preparation and storage areas.
  • Stocks and rotates products on cooking line.
  • Has sufficient knowledge of cooking stations, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards.
  • Cooks and prepares menu items according to guest request within company standards and following food safety and sanitation procedures.
  • Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness.
  • Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction.
  • Communicates with the Manager on Duty and coworkers regarding product/service deficiencies equipment, safety problems, etc.

Job Requirements


Lead Cook

PHYSICAL REQUIREMENTS:

  • Continuous standing.
  • Exposure to heat, steam, smoke, cold.
  • Reaching heights of approximately 6 feet and depth of 2 1/2 - 3 ft.
  • Must have high level of mobility/flexibility in space provided.
  • Must be able to fit through openings 30" wide.
  • Must be able to work irregular hours under heavy pressure/stress during busy times.
  • Lifting up to 50 pounds for a distance up to 30 feet.

SUPERVISION RECEIVED:

  • Receives direction and training from the Manager on Duty as to specific procedures and assignments.

KNOWLEDGE AND SKILL REQUIRED:

  • Basic skills such as sanitation, safety, and customer service can be taught through in-house training.

EXPERIENCE REQUIRED:

  • None

Job Snapshot

Location US-CA-Riverside
Employment Type Full-Time
Pay Type Year
Pay Rate N/A
Store Type Restaurant - Food Service, Customer Service, Entry Level
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Company Overview

Marie Callender's

There are over 75 Marie Callender's® restaurants and 1 East Side Mario's restaurant in the United States and Mexico. Marie's commitment to freshly prepared foods using only the highest-quality ingredients still endures. Marie Callender's® serves up a wide variety of classic American foods updated with today's flavours, including our signature Famous Pot Pies, Freshly Roasted Turkey Dinner, St. Louis Bourbon BBQ Ribs and Gorgonzola, Pecan and Field Greens Salad. Each restaurant also features a Salad Bar, freshly prepared home-style soups and signature cornbread, baked fresh and served hot from the oven. Most locations offer a fabulous all-you-care-to-enjoy Sunday Brunch Buffet as well. Come relax with a glass of wine or beer, then top off your dinner with a cup of Marie's Special House Blend Coffee. And remember—we started our business with legendary pies. So be sure to leave room for pie—you can choose from over 30 handmade varieties. Learn More

Contact Information

US-CA-Riverside
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Snapshot
Marie Callender's
Company:
US-CA-Riverside
Location:
Full-Time
Employment Type:
Year
Pay Type:
N/A
Pay Rate:
Restaurant - Food Service, Customer Service, Entry Level
Store Type:

Job Description


Lead Cook

SUMMARY OF POSITION:

Oversees day-to-day kitchen operations and follows an established production schedule. Performs all duties to maximize guest satisfaction and a quality work environment as directed by Manager on Duty.

POSITION ACTIVITIES AND TASKS:

  • Ensures that food safety regulations are followed.
  • Maintains food and equipment inventories.
  • Reports to work well groomed, in a clean and proper uniform, and at all times practices good personal hygiene.
  • Uses, maintains, and cleans all kitchen line equipment, preparation and storage areas.
  • Stocks and rotates products on cooking line.
  • Has sufficient knowledge of cooking stations, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards.
  • Cooks and prepares menu items according to guest request within company standards and following food safety and sanitation procedures.
  • Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness.
  • Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction.
  • Communicates with the Manager on Duty and coworkers regarding product/service deficiencies equipment, safety problems, etc.

Job Requirements


Lead Cook

PHYSICAL REQUIREMENTS:

  • Continuous standing.
  • Exposure to heat, steam, smoke, cold.
  • Reaching heights of approximately 6 feet and depth of 2 1/2 - 3 ft.
  • Must have high level of mobility/flexibility in space provided.
  • Must be able to fit through openings 30" wide.
  • Must be able to work irregular hours under heavy pressure/stress during busy times.
  • Lifting up to 50 pounds for a distance up to 30 feet.

SUPERVISION RECEIVED:

  • Receives direction and training from the Manager on Duty as to specific procedures and assignments.

KNOWLEDGE AND SKILL REQUIRED:

  • Basic skills such as sanitation, safety, and customer service can be taught through in-house training.

EXPERIENCE REQUIRED:

  • None
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Lead Cook Apply now