Cook Leader NL-08

This position is located at Samuel Adams Brewhouse. Incentives and Bonuses Incentives will not be paid.

Major duties

• Works under the supervision of the activity manager who issues instructions on work sequences, procedures, methods, and deadlines, and relies on the incumbent to assure that work assignments are carried out by other members of the group.
• Serves as working leader of 3 or more employees in accomplishing trades and labor work.
• Passes on to other workers instructions received from supervisor, and starts work (e.g., by assigning the immediate tasks to be performed by individual members of the group led)
• Works along with other workers, setting the pace performing non-supervisory work of the same kind as that done by the group led.
• Uses a full range of quantity cooking and baking procedures from the common or frequently used to the new or complex recipes for catered events in different locations.
• Independently prepares all types of meats, poultry, seafood, vegetables, sauces, gravies, and baked goods (including cakes, cookies, pies, buns, biscuits and rolls) by following standardized recipes at different levels of difficulty.
• Directs and provides technical guidance, as required, to lower graded personnel. Monitors preparation of menu items by lower grade cooks and reviews menus and standardized recipes to ensure food items are made correctly.
• May be assigned the responsibility of mobile sales truck. Ensures food prepared in the truck meet the sanitation regulations and that truck is maintained in a clean and sanitary manner.
• Performs other related duties as assigned.

Qualifications

Resumes must be two pages (or less). Resumes should clearly demonstrate the applicant's relevant experience, skills, knowledge and abilities as they pertain to this position. A qualified candidate must possess the following: 1. Possess thorough knowledge of the full range of food preparation principles including the techniques and procedures necessary to develop new or revise current recipes. 2. Skill to plan, coordinates, and time the sequences of steps needed to have menu items ready for serving at mealtime without overcooking or waste. 3. Knowledge of related procedures to work in large quantities. Incumbent also applies skills necessary to overcome practical production problems, evaluate final food products, and initiate corrective action when an item does not meet established quality standards. 4. Employee is skilled in the use of bakery tools and equipment, including powered machines.