Cook Leader NL-04

Full Job Description

This position is located at Samuel Adams Brewhouse. Incentives and Bonuses Incentives will not be paid. Resumes must be two pages (or less).

Resumes should clearly demonstrate the applicant's relevant experience, skills, knowledge and abilities as they pertain to this position.

A qualified candidate must possess the following: Possess the ability to lead employees engaged in cooking duties. Ability to do the work of the position under normal supervision.

Demonstrated work experience directly related to the duties to be performed. Major Duties:

• Works under the supervision of the activity manager who issues instructions on work sequences, procedures, methods, and deadlines, and relies on the incumbent to assure that other members of the group carry out work assignments.
• Supervisor is available to provide information or decisions regarding problems that may arise during work. Overall work operations are reviewed for status and progress, causes of delays, quality, and results achieved.
• Leads a staff of 3 or more NA-04 cooks and NA-02 food service workers in the preparation of a variety of menu items.
• Receives instructions from manager or supervisor on duty and passes assignments down to individual members of the group being led. Assures that there is enough work to keep all employees on duty busy.
• Checks work in progress and assure that all procedures are followed and that deadlines are met. Reports work progress to supervisor and obtain information in order to handle problems that arise during work.
• Demonstrates proper work methods to other employees and answers procedural questions that they may have.
• Works along with other workers, setting the pace performing non-supervisory work at the NA-04 level. Performs a full range of simple cooking by preparing and cooking items that require little or no processing.
• Prepares hot cereals and concentrated or dehydrated soups, sauces and gravies. Makes cold sandwich fillings. Sets up and replenishes salad bar.
• Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, or breading. Weighs, measures, and assembles ingredients for regular and modified menu items.
• Operates a variety of kitchen equipment using gas, electricity, steam or microwave heat sources. Disassembles, cleans and assembles component parts and accessories, following safety procedures to avoid personal injury and damage to the equipment.
• Performs other duties as assigned.