Lead Grill Cook

Job purpose
Directly responsible for the execution, preparation and general inspection of the grill kitchen. Insures that grill is equipped and fully stocked for estimated projections. Oversees the production of all prepared food items and insures the preparation, packaging, storage and distribution of all food items for grill service.
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 the grill lead works in harmony with co-workers in food production within a specialized area. The grill lead position 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 which includes a comprehensive knowledge of the grill menu and executes the general preparation of lunch orders
Assists in the preparation and set up of weekend dinner service
Manages the grill stewarding department and insures ware washing is being managed properly
Plays a supporting role to Sous Chefs and Executive Chef
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
Works directly with purchaser to insure purchase orders are placed in a timely manner and product is available for daily pick-ups
Extended duties include but are not limited to assisting other production areas as needed
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 are expected to demonstrate 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.

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