Assistant Lead Cook

Job purpose
Supports immediate Lead Supervisor through willingness to generate prepared foods. Is responsible for the outcomes of food production which occurs in the station appointed. Insures the purchasing, receiving, preparation, cooking and serving of all items responsible for is executed in a seamless manner. Positions guide the work of students or other assistants, and may prepare food for special diets, allergies or intolerances.
EVENT DATES: JUNE 4 - 10, 2018 & JULY 9 - 29, 2018
Employee is expected to work when scheduled. Meal breaks and rest breaks are mandatory and are dictated by California state law. Employee is expected to take breaks and split shifts as noted on schedule. Early morning shifts beginning at 5:00 a.m. are common. Many employees will work split shifts and be required to work late nights, commonly ending at 11:00 p.m.
Certifications Required
California issued food handles card
Allergy awareness certification: preferred but not required
First aid certification: preferred but not required
Company issued pants (usually hounds tooth gray kitchen pants), company issued chef coat which must be buttoned to the top with preferred undergarment being a plain white t-shirt, and company issued hat, non-slip black shoes
Duties and responsibilities
Under general supervision at Jinks or Encampment assistant leads preform all responsibilities of the lead cook as needed and/or directed. Assistant lead positions may be asked to keep production records and record temperatures logs to insure proper heating and cooling of PHF's.
Performs a full range of quantity food production, including entrees, vegetables, soups, salads, fruits, sauces, gravies, desserts etc.
Primary duties vary based on placement within the kitchen organizational chart
Plays a supporting role to lead chefs
Pays close attention to food safety, food sanitation and hygiene
Supports the decisions of upper management without argument or dispute
Provides quality service to members and guests
The qualifications required for this positions is to be determined at the time of recruitment. Such determinations will be made based on an analysis of the work activities to be performed and by identifying the education, training, work experience which would provide reasonable assurance that the knowledge and skills required upon appointment have been acquired. Individuals in this position progress to lead level when successfully trained and have demonstrated competence in quantity food production.
Qualifications include:
Minimum of 2 years high volume food service experience
Should possess basic knowledge to operate common kitchen equipment including but not limited to mixers, convection/combi therm ovens, steamers, robot coup, electric slicer, and fryer
Must contain healthy knowledge of food products, classical and modern preparations
Should be proficient in basic knife skills, meat, vegetable, and sauce fabrication
One of the most important traits of this position is the ability to answer the questions of co-workers, in regards to how food is prepared and stored
It is imperative that this person has the ability to execute the workload of almost any position in the kitchen. A well cross-trained individual can cover any areas that need assistance
Formal training from an accredited culinary institute or ACF certified apprenticeship
Working conditions
Shift work includes, but is not limited to; working outdoors, work in challenging scenarios, take direction for multiple supervisors.
Physical requirements
The employee is required to stand for extended periods of time. Tolerate hot and cold conditions. Lift heavy objects - up to 50 lbs. on a regular basis. Must be able to kneel down, bend over and stand up many times during a shift. Is required to do repetitive tasks with few breaks.
Direct reports
Station Lead, Executive Sous Chef, Sous Chef, Executive Chef

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