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Job Description:  Lead Cook

Reports to:  Kitchen Manager

Summary of Position:  Responsible for preparing foods in sanitary manner and in accordance to recipes and instruction provided.

Millie’s Spring Valley

4866 Massachusetts Ave, NW

Washington, DC

Duties & Responsibilities: 

  • Prepare food of consistent quality following recipes and instructions
  • Prepare foods in an efficient and timely manner
  • Butcher all fish, meat and chicken
  • Prepare all soups, queso and sauces
  • Organize walk in cooler and assist managers in training organization of walk in cooler
  • Ensure all product in walk in cooler have food labels with expiration date
  • Practice proper food handling technique and sanitation standards
  • Comply with schedule and Time & Attendance policies in Handbook
  • Work in collaboration with other kitchen employees
  • Finish daily assignments and check out with Executive Chef or Kitchen Manager before leaving
  • Actively participate in maintaining positive work environment that fosters teamwork and efficiency
  • Cleans and sanitizes equipment, knives, work table, etc. after use

Position Requirements:

  • Knowledge of food preparation and storage, sanitation standards and kitchen equipment
  • Must be able to work day, night, weekend and holiday hours
  • Able to communicate in either English or Spanish
  • Ability to lift up to 50 lbs
  • Ability to work on feet for extended periods of time (up to 12 hours)

Job Description:  Lead Cook

Reports to:  Kitchen Manager

Summary of Position:  Responsible for preparing foods in sanitary manner and in accordance to recipes and instruction provided.

Millie’s Spring Valley

4866 Massachusetts Ave, NW

Washington, DC
Duties & Responsibilities:  

  • Prepare food of consistent quality following recipes and instructions
  • Prepare foods in an efficient and timely manner
  • Butcher all fish, meat and chicken
  • Prepare all soups, queso and sauces
  • Organize walk in cooler and assist managers in training organization of walk in cooler
  • Ensure all product in walk in cooler have food labels with expiration date
  • Organizes workspace to allow for efficiency, sanitary conditions and safety standards
  • Practice proper food handling technique and sanitation standards
  • Comply with schedule and Time & Attendance policies in Handbook
  • Work in collaboration with other kitchen employees
  • Finish daily assignments and check out with Executive Chef or Kitchen Manager before leaving
  • Actively participate in maintaining positive work environment that fosters teamwork and efficiency
  • Cleans and sanitizes equipment, knives, work table, etc. after use

Position Requirements:

  • Knowledge of food preparation and storage, sanitation standards and kitchen equipment
  • Must be able to work day, night, weekend and holiday hours
  • Able to communicate in either English or Spanish
  • Ability to lift up to 50 lbs
  • Ability to work on feet for extended periods of time (up to 12 hours)

Descripción del trabajo: Lead Cook

Reporta a: Manager de Cocina

Resumen de la posición: responsable de preparar los alimentos de manera sanitaria y de acuerdo con las recetas y las instrucciones proporcionadas.

Deberes y responsabilidades:

Prepare alimentos de calidad constante siguiendo recetas e instrucciones

Prepare los alimentos de manera eficiente y oportuna

Carnicero todo pescado, carne y pollo

  • Prepare todas las sopas, el queso y las salsas
  • Organice la caminata en la nevera y ayude a los gerentes en la organización de la capacitación de caminar en la nevera
  • Asegúrese de que todos los productos que están en el refrigerador tengan etiquetas de alimentos con fecha de vencimiento
  • Organiza el espacio de trabajo para permitir la eficiencia, las condiciones sanitarias y los estándares de seguridad
  • Practicar la técnica adecuada de manipulación de alimentos y las normas de saneamiento
  • Cumplir con las políticas de horario y asistencia en el manual
  • Trabajar en colaboración con otros empleados de la cocina
  • Termine las tareas diarias y consulte con el Chef Ejecutivo o el Gerente de Cocina antes de partir
  • Participar activamente en mantener un ambiente de trabajo positivo que fomente el trabajo en equipo y la eficiencia
  • Limpia y desinfecta el equipo, cuchillos, mesa de trabajo, etc. después del uso

Requisitos de posición:

  • Conocimiento de la preparación y el almacenamiento de alimentos, normas de saneamiento y equipo de cocina
  • Debe poder trabajar día, noche, fin de semana y día festivo
  • Capaz de comunicarse en inglés o español
  • Posibilidad de levantar hasta 50 lbs
  • Posibilidad de trabajar en los pies durante largos períodos de tiempo (hasta 12 horas)
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