Summary: The lead cook prepares meals for the buffet, Café, the main kitchen, the employee dining room and all banquet functions. Attains forecasted food costs by monitoring food production, minimizing waste and maintaining controls. Maintains and strictly abides by state sanitation and health requirements and hotel requirements.

Essential Functions:

Prepares all meals according to recipes and yield guides Reviews the production sheet at the beginning of each shift and prepares items in such a way that minimizes waste and meets business demand Minimizes food waste by monitoring inventory on a daily basis Informs the chef of any supplies that need to be requisitioned Dates and labels all food containers Performs other duties as assigned