Cooking instructor vs lead line cook

Differences between cooking instructor and lead line 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.
Show more

Lead line cook example responsibilities.

• Manage food expo; facilitate food temp logs; creation of menu specials; management and supervision of production staff
• Skil in the preparation of a variety of culinary styles ranging from contemporary American cuisine to many international culinary styles.
• Train and supervise many of the Spanish- speaking dishwashers to work effectively on the line.
• Observe workers engage in preparing, portioning, and garnishing foods to ensure that standards are met.
• Follow HACCP system, and practice safety and sanitation as well adhere to the company policies and regulations.
• Produce HACCP forms and guidelines to have better awareness of quality of food being produce in the kitchen.
Show more