Lead Cook Jobs

**EMPLOYEE HOUSING AVAILABLE IF NEEDED**

**Full Time, Medical, Dental, Vision, 401K, PTO**

SUMMARY:

Takes lead in the kitchen and in charge of all food production. Responsible for overseeing product quality, cleanliness, and profitability of food service outlets to ensure smooth and efficient guest service. cooking. Maintain interdepartmental lines of communication and interact on a daily basis with guests and resort staff.

EXPECTATIONS:

The employee must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to fulfill these functions. Ruttger’s further expects every employee to exhibit stellar guest service and a regular attendance record.

ESSENTIAL DUTIES:

• Prepares and completes menu items per order, plating and garnishing cooked items in a timely fashion.
• Supervises all kitchen employees, including cooks and dishwashers.
• Ensures, assists, and maintains a daily/weekly/monthly cleaning schedule for all kitchen areas and equipment.
• Receives, and organizes all BOH F & B products and checks for quality, proper specs, and amounts.
• Ensures highest standards of sanitation and kitchen safety.
• Assists in interviewing, hiring, and training of all BOH staff members as dictated by the organizational structure.
• Leads in the preparation process to ensure food and products are always consistent, and the presentation is of the highest quality.
• Any and all other duties as assigned.
• Work closely with Food & Beverage Director to complete all administrative duties needed to perform job functions as required (staff schedule, daily and weekly payroll, food orders, inventory, costing, recipe specification and menu development. Ensure all BOH staff have a current Minnesota ServSafe certificate.
• Assigns stations and tasks to staff. Ensure cleanliness of BOH operational areas.
• Controls expenses by producing only what is needed and preparing items correctly the first time.
• Properly labels, rotates and stores all products. Keeps coolers, storage rooms and reach-ins organized.
• Foster positive working relationships and communication with all departments.
• Ensures that buffets are set and maintained properly.

EDUCATION and/or EXPERIENCE:

• Minimum of one (5) year previous food preparation experience required.
• Post-secondary culinary arts training program degree highly desirable

REQUIREMENTS:

• Servesafe Certificate.
• Stand; walk; sit; kneel; lift; push; pull; reach with arms and hands; move objects weighing up to forty (40) pounds.
• Must be able to pass Ruttger’s background check.