Lead Cook

Must have a thorough knowledge of the full range of food preparation principles, including the techniques and procedures necessary to develop new or recurrent recipes. Knowledge of procedures related to cooking in large quantities. Skill to overcome practical production problems; evaluate final food products and initiate corrective action. Ability to expand and modify recipes and to develop standardized recipes for quantity cooking. Skill in the operation, breakdown and cleaning of food service equipment used in large quantity food production. Must have the ability to organize and coordinate work of lower graded employees. Must have the ability to organize and coordinate work of lower graded employees.
The purpose of this position is to perform cooking, food service and instructional duties at the Grays Landing Dining Facility.