TSP LEAD COOK - 03192024- 56227

1. Works with Kitchen Manager to determine the menu and appropriate quantity of food to prepare based on an estimate of the number of patrons expected by understanding occupancy of the Lodge and upcoming meetings/catering business.
2. Works with Kitchen Manager to ensure the kitchen staff and kitchen operations are fully equipped and prepared to provide culinary services by verifying staffing, uniforms, production sheets, food production, food preparation, quality of product, inventory, equipment status, and other kitchen related needs are met.\
3. Prepare and cook food products according to menus, special dietary and nutrional restrictions, and number of portions to be served. This may include the preparation and cooking of meat, fish, poultry, vegetables, fruits, salads, sauces, soups, bread, pastries, deserts and other foodstuffs as needed.
4. Train associates on menu items, kitchen operations, food preparation, and compliance with sanitation and safety standards.
5. Lead kitchen staff in the preparation, production, and serving of meals to patrons to ensure quality of food and compliance to local, state, and federal standards are upheld.
6. May perform general kitchen work such as apportion, serving, and dishwashing.
7. Manage the inventory and procurement needs for a culinary operation. This includes taking and maintaining inventory, inspecting deliveries for quality, comparing invoice to delivery, and ordering food and supplies for a culinary operation.
8. Monitors all personnel and staff involved in the preparation and production of food to ensure that all food sanitation standards are met and upheld. This includes the sanitation and inspection of food preparation and storage areas, monitoring of staff actions, temperature checks, and tool and equipment inspections.

Competencies:

Action Oriented

Command Skills

Composure

Conflict Management

Customer Focus

Decision Quality

Informing

Integrity and Trust

Planning

Time Management

Knowledge:

Clerical

Customer and Personal Service

Economics and Accounting

English Language

Food Production

Skills:

Active Learning

Active Listening

Instructing

Judgment and Decision Making

Management of Financial Resources

Management of Personnel Resources

Persuasion

Quality Control Analysis

Reading Comprehension

Service Orientation

Speaking

Time Management

Abilities:

Auditory Attention

Depth Perception

Extent Flexibility

Gross Body Coordination

Manual Dexterity

Memorization

Oral Comprehension

Oral Expression

Peripheral Vision

Speech Clarity

Stamina

Time Sharing

Written Comprehension