Lead Line Cook

Qualifications:

• 3+ years’ cooking and kitchen administration experience
• Ability to work on your feet for eight hours or more a day
• High level of professionalism
• Comfortable working with a team in a fast-paced kitchen environment
• Excellent verbal communication and organization skills
• Must be able to lift at least 40 pounds at a time on a regular basis

Duties and Responsibilities:

• Supervising the work of line cooks to ensure that all given tasks are completed in a timely manner.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Prepare basic components of each dish on our menu using our proven recipes
• Memorize and utilize our serving portion sizes and all basic meal prep procedures used in the kitchen
• Ensure that the kitchen, all food prep areas and all food storage areas meet restaurant cleaning standards

· Communicate with the prep cooks and sous chef ensuring that all produce is stocked and ready for service daily.

• Work with team of cooks to do portion prep work for other shifts when needed
• Monitor product freshness and rotate out old product based on a schedule created by the restaurant
• Ensuring that all cooking stations are adequately stocked with the necessary meal in ingredients and cooking equipment.
• Assessing the quality of delivered food supplies to ensure that it meets restaurant standards.
• Answer, report and follow executive or sous chef’s instructions
• Maintain a positive and professional approach with coworkers and customers
• Performs any other duties as requested by supervisor.

Additional Requirements

· Possess or obtain a food handlers permit

· Submit to and pass a Drug Test

· Successfully pass a Criminal Back Background Check