Supervise all line and kitchen employees regardless of their station. In the absence of the Restaurant Chef and Tournants, the Lead cook is responsible for the continued overall operation of Hell’s kitchen. All lead cooks should have working knowledge of all kitchen equipment and have their own tools
Work in a clean and sanitary manner at all times.
Ensure compliance with all company and department polices.
Resolve guest concerns.
Resolve team member concerns and conflicts.
Maintain a safe working environment.
Attendance of department meetings.
Expedite during peak periods, check all food products, do a walk through prior to service, check all equipment.
Prepare all menu items.
Train and coach all kitchen staff.
Delegate responsibility and authority to staff.
Provide a motivational working environment for all team members.
Have the ability to think on your feet.
Order all menu items from Warehouse, Butcher shop, Bakeshop, and Garde Manger.
Work in a productive manner with all F&B outlets and other departments to ensure guest satisfaction.