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Food Service Cook -Lead

Overview
Position #: 3085
Responsibilities
Assigns, reviews and provides guidance to other cooks and related staff to ensure food is prepared and presented according to standards.
Assesses workflow in production area on a continuing basis and implements measures to enhance efficiency.
Reviews, revises and updates timely standardized recipes as needed.
Assigns production staff schedule and reviews production requirements with staff on a daily basis.
Resolves general kitchen and production issues as needed.
Requirements
Associate's degree or Culinary Certification.
Three years cooking; one year Supervisory experience.
Frequent physical demands include: Walking , Carry objects , Push/Pull , Twisting , Bending , Reaching forward , Reaching overhead , Wrist position deviation , Taste or Smell Occasional physical demands include: Sitting , Climbing (e.g., stairs or ladders) , Squat/kneel/crawl Continuous physical demands include: Standing , Talk or Hear Lifting Floor to Waist 50 lbs. Lifting Waist Level and Above 50 lbs.

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