Cooking instructor vs lead cook

Differences between cooking instructor and lead cook duties and responsibilities

Cooking instructor example responsibilities.

• Manage and mentor the college caf team including training of new employees, students, and interns.
• Plan recipes, shop for groceries, gather materials for cooking.
• Research and develop menus of Thai, Moroccan, Greek and Turkish cuisines.
• Expedite and delegate kitchen tasks to students to ensure dishes are prepared within allot class time while teaching basic culinary skills
• Provide culinary services for special events at the community center
• Examine injure persons and administer first aid or cardiopulmonary resuscitation, if necessary, using training and medical supplies and equipment.
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Lead cook example responsibilities.

• Manage food expo; facilitate food temp logs; creation of menu specials; management and supervision of production staff
• Manage inventory and purchasing of groceries.
• Operate standard cooking equipment including slicers, food choppers, fryers, refrigerators, ovens and stoves.
• Operate ovens, stoves, grills, microwaves, turbo chefs, and fryers.
• Use and clean commercial ovens, meat slicers, steamers, combination ovens and steam kettles.
• Operate ovens, stoves, grills, microwaves, kettles, and tilt skillet.
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