Francisco Rodriguez

Lead Cook • Monitors and checks the maintenance of all kitchen equipment. Complete necessary work order when things are not working properly. • Directs Line Service Workers in daily routine seeing that procedures and directions of management are carried out. • Trains new employees and assists in training and development of staff. • Directs cooks and food service workers in daily routine seeing that procedures and directions of management are carried out. • Environmental objectives and targets will be communicated by managers for each dept. During EMS training. • Assist with creating and maintaining cleaning checklist. Assist with creating and maintaining cleaning checklist. • Adheres to established control procedures for cost & quality such as food production sheets, par inventories, standardized recipes, use records and food costing sheets. • Assist in work direction to kitchen staff ensuring work procedures, quality standards and menu specifications are adhered to perform other duties as assigned by management • Assists kitchen staff ensuring work procedures, quantity, and quality standards and menu specifications are adhered to coach and direct all cooks and assistant cooks to work in a productive and efficient manner. • Stores and rotates food properly in accordance with established health and safety standards • Assists in directing and mentoring all cook, prep cooks, and kitchen food runners • Ensures cleanliness of working area; reports all equipment for safety failures, hazardous areas, and accidents.