Lead Cook

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Job Summary

The Athenaeum is a private membership club on the beautiful campus of Caltech in Pasadena, California. Caltech, founded in 1891, is a world-renowned center of scientific study that ranks among the best universities in the world.

The club was founded in 1930 as a gathering place for Nobel Laureates, faculty, and scholars to stimulate friendship and the exchange of ideas about science, art, and literature. Today, 90 years later, The Athenaeum continues to serve faculty, staff, students, and select community members as they gather to dine, celebrate, and entertain.

The Athenaeum serves approximately 3,900 members, offering dining, private and special events, and lodging. The club is recognized as a "Platinum Club of America" confirming its place among the top 50 private clubs in the country.

The Lead Cook provides preparation and gives direction based on production to the team in regard to execution of assigned kitchen area to ensure the highest level of food service and quality on a consistent basis. Under minimal supervision, applies proficiency in all areas of culinary services and relies on experience and judgment to plan and accomplish assigned tasks. May coordinate culinary efforts of various cooking operations within the kitchen and/or dining facility.

This is an Essential Reporting position. In the event of an emergency on campus, an employee designated as essential reporting has essential job skills that are needed for response and recovery and is expected to report to Campus as soon as possible.

Essential Job Duties

• Assists the Chef in the ongoing direction of team production for service and events.
• Assists the Chef with directing cooks in ensuring food leaves the kitchen in a timely fashion, is of high quality, and is prepared according to order.
• Assists the chef in managing breaks for fellow cooks during the shift.
• Ensures all food is stored in proper containers and at proper storage and holding temperatures.
• Measures and mixes ingredients according to recipe using a variety of kitchen utensils and equipment such as blenders, mixers, grinders, slicers, and knives.
• Observes and tests foods being cooked by tasting, smelling, and observing its preparation.
• Carves meats, portions food onto serving plates, adds gravies and sauces and garnishes servings.
• Follows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, and sanitation standards.
• Perform and complete a full range of cooking skills as required for main dishes and side orders.
• Prepare and cook meats, fish, vegetables, gravies, sauces, cereal, soups, fruits, bakery products and other foods according to recipes or member orders.
• Develop menus and coordinate ordering process to ensure adequate supplies are on hand.
• Clean and sanitize work areas and equipment according to protocol; deep-clean equipment and work areas per schedule.
• Assure ServSafe compliance in assigned work area and/or kitchen.
• Synchronize food preparation with reservations and peak periods within the dining facility.
• Coordinate food preparation during service period and check the quality and presentation of dishes being delivered to customers.
• Provide coverage for all kitchen stations due to high demand and/or shortage of kitchen staff.
• Ensure that all kitchen equipment is properly working and that health and sanitation standards are met.
• Lead a la carte and/or special and private events service in the kitchen.
• Supervise food preparation, food quality and efficiency of service.
• Assist in maintaining timely service for a la carte dining and/or special and private events.
• Provide leadership to other staff to ensure that all food is prepared according to recipes and menu.
• Train new cooks and kitchen staff.
• Responsible for correct food handling that results in proper food cost.
• Perform other related duties and responsibilities as required or assigned.
• Reporting to work as scheduled (on time and on a regular basis) is an essential function of the job. Work schedules will include working on holidays, weekends and alternate shifts.

Basic Qualifications

• Culinary certificate and a minimum of 4 years of experience in a dine-in a la carte restaurant or six years of relevant experience in a busy a la carte dining facility.
• Must have a valid current Food Handlers Card/ServSAFE or willingness and ability to obtain one within 30 days of employment.
• Ability to follow and maintain maximum standards of ServSafe sanitation and safety to ensure the highest standards for food and beverage service.
• Ability to carry a minimum of 50 pounds of cooking utensils, cooking pots, cooking supplies and cooking ingredients repetitively throughout the day.
• Must be able to cook fish, cook to desired meat temperatures, and saute.
• Must demonstrate positive attitude and professional demeanor.
• Must maintain a clean appearance and professional demeanor.
• Ability to communicate and follow verbal and written instructions.
• Ability to apply common sense understanding to carry out detailed written or oral instructions.
• Ability to perform counts, basic percentage conversions to decimals, and operations of math like addition, subtraction, multiplication and division, relating to calculating and converting units of measure for determining proper amounts of food ingredients for large food production.
• Shift times are subject to change at any time, based on Department's needs. Applicants must be able to provide flexible availability and can be scheduled for various shift times as needed by the Department Manager.
• Regularly stands and walks for sustained periods of time. Works at a quick pace, maneuvering between functions occurring simultaneously.
• Frequently talks and listens when communicating with guests and kitchen staff and needs to hear voices while interacting with guests.
• Is regularly required to have close visual acuity to perform the job such as working on computer and to determine the accuracy, neatness, and thoroughness of the work assigned.
• Rarely may be subject to environmental conditions found working inside. Occasionally subject to extreme heat, with temperatures above 100 degrees while moving around in the kitchen or performing duties while outside temperatures are high.
• Is occasionally subject to loud noise (or music) when working in or around the kitchen dining, or event areas.

Preferred Qualifications

• Four to five years prior restaurant experience required. Culinary degree or training desired.
• Possess in-depth knowledge of restaurant food preparation, professional cooking and knife handling skills.
• Ability to read and interpret documents such as BEO's, recipes, safety rules, operating and maintenance instructions, and procedure manuals.
• Must be able to speak, read, write and understand English to understand instructions, safety rules, and communicate with guests.
• Experience in a high-end dining facility.

Required Documents

Resume