Lead Cook - FT WASHINGTON ENTERPRISES LLC

Job Summary: Responsible for total kitchen operation supervising food preparation for all food outlets of the

hotel, ensuring highest quality standards are maintained. Also responsible for maintenance of high sanitation standards and of food preparation

equipment. Must possess excellent communication skills to facilitate interdepartmental/public relations.

Primary Responsibilities:

? Cooks (prepares soups, sauces, gravies), preps for banquets, and prepares special desserts for

banquets and buffets.

? Supervises all cooks, pantry, and utility personnel.

? Schedules cooks, pantry, warewashers, and night cleaners to facilitate weekly function sheet

demands and restaurant forecasts.

? Assists on the line when needed/expedites when necessary.

? Is responsible for all set-ups for buffets in the restaurant and holiday buffets in banquet areas.

? Plans and prices holiday menus, specials, daily inserts, and buffets (with assistance/final

approval from General Manager).

? Orders all food and paper products, to include glassware, dishes, linen, and ashtrays for

Banquet, Restaurant and Lounge operations.

? Checks in food, beer, non-alcoholic beverages, and liquor orders and puts away.

? Performs bi-monthly inventory of all food items.

? Costs out special items for the Sales Department and those requested by the General

Manager; updates item costs for all menus.

? Assists staff in menu and promotional advertising.

? Participates in the MOD schedule.

? Manages kitchen in compliance with all federal, state, local, and company requirements.

Physical Demands: Requires walking and standing to a significant degree. Requires oral

communication with members of kitchen/hotel staff. Requires ability to taste and smell (testing

cooked foods). Requires reaching, bending, stooping, shaking, stirring, and wiping. Requires

lifting between 20-50 pounds frequently; infrequent lifting up to 100 pounds.

Environmental Conditions: Inside: protection from weather conditions, but may experience

varying kitchen temperatures.

Essential Skills: Requires familiarity with applicable franchise standards and procedures. Must

be familiar with proper preparation – limited menu. Must have knowledge, skill, and ability in

the areas of cooking, inventorying, scheduling, ordering, planning and pricing menus, costing,

promotional advertising.

Educational/Vocational Preparation: High school graduate or equivalent. 2+ years

experience in food preparation – limited menu. 1-2 years supervisory experience.

Hazards: May include, but not be limited to, cuts from broken glass or kitchen equipment,

burns, slipping, tripping. May work under extreme temperatures.