Cook Leader NL-08

Full Job Description

This position is located at American Lake Conference Center. 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: 1.

Ability to lead or supervise employees engaged in cooking duties. 2.

Possess thorough knowledge of the full range of food preparation principles including the techniques and procedures necessary to develop new or revise current recipes. 3.

Skill to plan, coordinates, and time the sequences of steps needed to have menu items ready for serving at mealtime without overcooking or waste. 4.

Knowledge of related procedures to work in large quantities.

Incumbent also applies skills necessary to overcome practical production problems, evaluate final food products, and initiate corrective action when an item does not meet established quality standards.

5.

Ability to adjust recipes according to the number of servings needed, e.g., when recipe shows four pounds of rice are needed for 50 servings, incumbent knows to prepare 16 pounds of rice for 200 servings.

6. Skilled in the use of bakery tools and equipment, including powered machines. 7.

Knowledge of the characteristic of various raw and cooked foods in order to determine when raw materials are fresh and to judge the final product by its color, consistency, temperature, odor and taste.

8. Skill to provide technical guidance to lower graded personnel. 9. Knowledge of special and modified diets. 10. Broad knowledge of sanitation regulations and proper food protection procedures.

Major Duties:

• Serves as working leader of 3 or more employees in accomplishing trades and labor work.; Passes on to other workers instructions received from supervisor, completes work and directs/provides technical guidance, as required, to lower graded personnel.
• Ensures that needed equipment, supplies, and materials are available; Responsible for scheduling employees, taking inventory to determine ordering requirement and for ordering food.
• Uses a full range of quantity cooking and baking procedures from the common or frequently used to the new or complex recipes; Prepares all types of meats, poultry, seafood, vegetables, sauces, gravies, and baked goods by following recipes.
• On a daily basis, assignments may include preparing a number of menu items for one meal (usually four or more): Uses special or difficult recipes involving many steps, ingredients, or lengthy preparation time.
• Demonstrates proper work methods and assures that safety and sanitation rules are followed; Performs other duties as assigned.
• Performs other related duties as assigned.