Culinary Lead

Position Title: Culinary Lead Work Type: Full time Location: Swarthmore College Approved Location Type: On Campus Department: Work Shift: Day Shift (United States of America) The Opportunity: As a member of the Dining Services department, the Culinary Lead will oversee the day to day operations for a specific function within dining services. Working in a fast-paced and dynamic environment, having a passion for food, enjoying being part of an energetic team and the opportunity to make a difference in the student’s dining experience on Swarthmore’s campus.

Lead Cook Ensuring the timely meal production for a college dining program under the direction of the Executive Chef, Sous Chef or Production Manager. Prepares recipes and ensures food production meets the departmental standards of quality, taste, creativity, presentation, and variety. Responsibilities include assisting with execution of menu plan, customer relations, safety and sanitation, and the maintenance of equipment. Assists in the training and development of employees. The Lead Cook if the Culinary leader and point of contact in the absence of the Executive Chef, Sous Chef, and Production Manager.

Essential Responsibilities: Assigns tasks and menu production to each cook or baking assistant on shift and direct cooks on shift Communicate procedures when required in order to produce menu items according to recipe Reads recipes and produces product consistent with recipes and production Maintains departmental standards for all menu items Place finished products on the line in a timely manner. Ensures faculty, students and staff receive safe food products of the highest quality, freshness, and consistency, according to department standards Stores all food products properly. Wrap tightly, date and label all food items. Transport food to the appropriate walk-in refrigerator or freezer.

Clean as you go and sanitize the cook line as well as equipment, walls, floors, hoods, walk-ins, and line coolers. Adheres to Pennsylvania Department of Health and Serv Safe food safety standards. Promotes teamwork by assisting in cleaning areas of the kitchen, sweeping and mopping, cleaning the coolers, organizing dry storage etc. Observes the basic rules of kitchen safety, sanitation and back door safety. Uses First in First Out (FIFO) rule to ensure proper rotation. Utilizes various cleaning chemicals in accordance with Material Safety Data Sheets (MSDS). Completes all running, opening and closing side work. Get checked out by management before leaving at the end of your shift.

Providing friendly and competent customer service. Record food temp logs of hot and cold food items. Ensure proper cooling down of all hot food items before placing them in the refrigerator. Prepare all foods at the correct temperature according to the HACCP Guidelines. Make suggestions to sous chef for menu items and recipe adjustments Communicate clearly with front of house about menu items and portion sizes Record production…

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