Lead Cook
Occupations:
Chefs and Head CooksFirst-Line Supervisors of Food Preparation and Serving WorkersCooks, RestaurantCooks, All OtherFood Service ManagersIndustries:
Nonferrous Metal (except Aluminum) Production and ProcessingRestaurants and Other Eating PlacesForging and StampingSpecial Food ServicesOther Residential Care FacilitiesUnder general direction from the Sous Chef, Restaurant Chef and/or Executive Chef, maintains an efficient restaurant operation by preparing hot and cold food items inaccordance with production requirements, recipes and established policies and procedures. Maintains all food preparation standards in a safe, accident-free environment. Oversees kitchen operations in Chef's absence.