SUMMARY: The Lead Cook acts as a leader in the kitchen in the absence of the Kitchen Manager/Chef, assists in some management duties and prepares and serves food for customers.
ESSENTIAL DUTIES AND RESPONSIBILITIES: Primary duties and responsibilities include, but are not limited to the following.
Plans and prepares food in appropriate quantities based on number of customers to be served using the Bowlero Corporation operations manual and prep sheets.
Assures all food orders are prepared, presented and delivered in accordance with the Bowlero Corporation operations manual.
Acts as a mentor to all kitchen staff. Trains these employees on procedures, presentation, sanitation, and safe use of all equipment and cost controls.
Maintains the sanitation and organization of cooking area, storage areas, refrigeration and serving areas according to local and Bowlero Corporation guidelines.
Weekly checks the calibration of all cooking and refrigeration equipment to insure product quality and freshness. Maintains personal hygiene as outlined in the employee handbook.
Washes, rinses and sanitizes dishes, cooking equipment and utensils in accordance with local and state health department laws using only approved sanitation products.
Receives food and supply order, ensuring that products received are in good condition, checks proper deliver temperatures, product codes and that invoice list matches products received. Immediately puts perishable items into refrigeration rotating stock, marking cases with the delivery date and tagging USE FIRST items.
Works the food line preparing menu items, training and supervising kitchen staff by following the Bowlero Corporation manual, ensuring only quality products are delivered to the customer.
Proactively ensures that a clean, safe environment is maintained at all times
Readily assists colleagues with miscellaneous duties to prevent delays in the customer service experience.
Promptly assists and responds to all customer questions or requests by immediately taking ownership of the inquiry and guiding to resolution.
Must become certified in the Bowlero Corporation specified alcohol service program within 14 days of employment and the Bowlero Corporation specified food safety program within 30 days of employment.
Ability to work varying shifts, weekends and holidays, as well as, extended workdays to support business needs.
Other duties may be assigned.
SUPERVISORY RESPONSIBILITIES: n/a
QUALIFICATIONS: Lead Cooks possess a highly developed sense of customer service and interpersonal skills including high integrity, respect for all individuals (customers, vendors, and employees) and solid communication skills. Lead Cooks must be strong team players, people developers, and the possess knowledge of and adherence to workplace safety procedures.
EDUCATION AND/OR EXPERIENCE: High School Diploma or equivalent and a minimum of three to five years of operational experience. Culinary or Food Management degree is a plus. Relevant experience or equivalent combination of education and experience is also acceptable.
WORK ENVIRONMENT/PHYSICAL DEMANDS: Bowling center environment where you will walk, bend and stand for periods of time, and may be asked to occasionally lift objects with some assistance. The noise level is typical for bowling.