Job Details

* Kitchen Table

* Scotts Valley, CA, USA

* 20.00

* Hourly

* Part Time

*Medical, Dental, Vision, ADD Life Insurance*

Email Me This Job Position Summary

Reporting to the Sous Chef, the Lead Cook will assist in creating a delightful dining experience

and food that is fresh, vibrant and nutritious. The Lead Cook prepares excellent quality food

items in line with the Cuisine Profile and follows the professional functioning of the main

kitchen cooking staff. The Lead Cook is responsible for ensuring all menu items are produced in

the high standards set by the Executive Chef and participates in kitchen operations, safety and

sanitation procedures. The Lead Cook works closely with the Sous Chefs and other food service

managers to ensure efficient operations of the food service department in line with 1440's

Cuisine Profile and mission, vision, values. The Lead Cook will be assigned a specific area that

they will be responsible for setting up with their team. The Lead Cook models a passion for

1440's food services vision.

Accountabilities

Prepares special meals or substitute items.

Regulates temperature of ovens, broilers, grills, and roasters.

Pulls food from freezer storage to thaw in the refrigerator. Ensures proper portion,

arrangement, and food garnish. Maintains food proper logs.

Monitors the quality and quantity of food that is prepared.

Communicates assistance needed during busy periods. Informs Chefs of excess food items

for use in daily specials.

Informs F&B service staff of 86'ed,( Items the kitchen is out of), items and available menu

specials. Ensure the quality of the food items.

Prepares and cooks food according to recipes, quality standards, presentation standards,

and food preparation checklist.

Prepares cold foods properly.

Assists management in hiring selection, training, new hires, scheduling, sharing feedback

with management, and motivating and coaching employees; serve as a role model.

Accountable for following all recipes approved by Executive Chef

Accountable for following all SOP's (Standard Operating Procedure)

Able to give and receive professional feedback

Communicates needs for present and future meals in a timely fashion

Manages menu changes daily, and learns current and future menus

Able to follow FIFO (First In First Out)

Communicate needs for present and future meals in a timely fashion

Ability to adjust to menu changes daily, and learn current and future menus

Ability to receive professional feedback and use information to improve

Maintains a safe and sanitary work station

Ensures that all food prepared meets the flavor, texture and presentation standards

established by the Executive Chef and Cuisine Profile

Responsible for individual aspect of meal service as directed by the sous chef

Maintains good relations with fellow team members in and out of Kitchen Table

Understands proper cooking time and temperatures in line with standards set by the

Executive Chef

Essential Skills and Experience

Follows all company and safety and security policies and procedures; reports maintenance

needs, accidents, injuries, and unsafe work conditions to manager; completes safety training

and certifications.

Standing, sitting or walking for extended periods of time and ensuring a professional

appearance in a clean uniform. Ability to complete safety training and certification as

condition of employment.

Ability to work 8-10 hour shifts, nights, weekends, and Holidays.

Cleanliness, including high standards of personal hygiene, keeping nails cut short, no nail

polish, hair kept away from food preparation, long hair must be kept in up to comply with

Food Safety standards, always wearing a clean uniform, and practicing proper hand washing

is crucial to this position.

Speaks with others using clear and professional language. Develops and maintains positive

working relationships with others; support team to reach common goals; listen and respond

appropriately to the concerns of other employees.

Ensures adherence to quality expectations and standards.

Ability to stand, sit, or walk for an extended period of time in hot and cold temperatures.

Demonstrates high-level of knowledge in farm-to-table, natural foods and staying current

regarding food service and cuisine trends

Refer to Physical and Work Environment Checklist for guidelines & expectations for this job.

Cook 1 is the leader of the kitchen when the Chef de Partie or Sous Chefs are not present

Will possess keys to Kitchen Table to lead opening and closing procedures

Reasonable accommodations may be made to enable individuals with disabilities to perform

the essential functions.

AAP/EEO Statement:

1440 Multiversity provides equal employment opportunities (EEO) to all employees and

applicants for employment without regard to race, color, religion, sex, national origin, age,

disability or genetics. In addition to federal law requirements, 1440 Multiversity complies with

applicable state and local laws governing nondiscrimination in employment in every location in

which the company has facilities. This policy applies to all terms and conditions of employment,

including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of

absence, compensation and training.

1440 Multiversity expressly prohibits any form of workplace harassment based on race, color,

religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic

information, disability, or veteran status. Improper interference with the ability of

1440 Multiversity's employees to perform their job duties may result in discipline up to and

including discharge.

1440 Multiversity Location (city, state or zip code) You must select a location. Education status You must select an education status answer. Seeking for You must select a seeking status answer.