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)