Center for Specialized Services
  • 27-Feb-2019 to 28-May-2019 (CST)
  • Destination Desserts
  • St. Louis, MO, USA
  • Full Time

Do you have demonstrated success in back of house operations and management? Are you effective in streamlining processes? Do you want to be a part of something with a tangible mission? If yes, then you would be the perfect Head Line Cook to our Destination Café team, an up and coming restaurant in the South St. Louis area!

JOB TITLE: Head Line Cook
JOB CLASSIFICATION: Full time; non-exempt
JOB PURPOSE: The Head Line Cook is responsible for all back of house health and safety compliance, as mandated by law. Assist the General Manager in cost control, inventory, and labor management. Perform back of house tasks including cooking, frying, prep, and general food preparation.

JOB RESPONSIBILITIES:

  • Plan and direct the preparation, baking, and packaging of all food in the kitchen.
  • Direct, organize, and delegate responsibility to back of house kitchen staff.
  • Collaborate with General Manager to effectively manage cafe' operations together and to maintain proper front and back of house communication.
  • Supervises and participates in daily cleaning and sanitization of kitchen, storage, and packaging areas.
  • Complete weekly inspections (and maintain a log of them)of kitchen to maintain cleanliness and follow health and safety regulations.
  • Assumes responsibility for checking that all kitchen equipment is safe, in good working condition, and notifies proper authority when repairs or replacements are needed.
  • Check food shipments into kitchen and maintain accurate inventory records.
  • Minimize waste of kitchen inventory and food items.
  • Ensure all plates leaving the kitchen are prepared to standard.
  • Directs activities and performance of employees on a shift by shift basis.
  • Purchase all food from authorized sources, using company required procedures
  • Complete all administrative work as assigned by General Manager.

PHYSICAL REQUIRMENTS/ENVIRONMENTAL CONDITIONS:

  •  Requires prolonged sitting and standing for 8 or more hours.
  • Requires physical ability to move, lift, and/or carry items of 50 pounds or less.
  • Requires frequent bending, stooping, and reaching above shoulder height.
  • Requires working around strong fumes and odors- both from food and cleaning products.
  • Must work with dishwashing liquids and powders, solvents, and other cleaning liquids.
  • Must work in varying conditions of heightened cold or heat.
  • Requires working with sharp kitchen utensils.

JOB SPECIFICATIONS:

EDUCATION/EXPERIENCE: College degree or culinary certificate preferred.  Must have at least 5 years of kitchen or dietary management experience. Must be proficient in MS Office. Must have experience in labor management, food cost control, and menu creation and maintenance.  Must possess strong leadership skills. Must possess ability to hire, nurture, discipline, and evaluate staff. Must demonstrate proven ability to effectively manage multiple priorities in a fast paced work setting.


MISCELLANEOUS: Must have effective communication skills, problem solving skills and the ability to manage stressful situations to a successful outcome. CPR certification and first aid training required (these trainings will be provided upon hire along with required agency trainings).

The Center for Head Injury Services is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.  If you need assistance or an accommodation due to a disability, you may contact us at 314-983-9230.

Center for Specialized Services
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