Koto Buffet Cook 3 - Lead

DUTIES AND RESPONSIBILITIES
• Prepares, seasons, finishes, and garnishes all food in kitchen preparation in accordance with established recipes.
• Assists, in the absence of the Chef / Sous Chef, in checking for quality and consistency.
• Trains new team members in station assignment and re-trains as needed.
• Maintains all refrigeration and dry storage areas to ensure proper handling and rotation of products.
• Ensures that all culinary work stations are clean and sanitized. Properly rotates, wraps and labels food products.
• Follows all recipes, specs, and control procedures. Suggests changes or corrections in recipes and procedures to restaurant Chef / Sous Chef
• Maintains a clean and sanitary kitchen at all times in full accordance with health regulations.
• Breaks down, cleans and assembles various types of food service machinery associated with food production.
• Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.
• Assists guests with special requests.
• Serves as expediter in absence of Chef / Sous Chef.
• Can work one or more culinary work station at a time as required.
• Accurately completes all food safety documentation as assigned and regularly inspects the documentation of others.
• Assists in making recommendations and suggestions in hiring, terminating, suspending, and counseling to the Executive Chef.
• Directly supervises Cook 2 and Cook 1 team members.
• Performs all other duties as assigned.

QUALIFICATION REQUIREMENTS
• High school diploma or GED, culinary diploma or certificate preferred
• Two years of related experience required.

• Must be at least 18 years of age.