Lead Line Cook

LEAD LINE COOK

SUMMARY: The Lead Line Cook is primarily responsible for training, supervising, and working with all cook and culinary staff to prepare, cook, and present food according to THE LOT’s standard recipes in order to create quality food products while maintaining proper food storage and sanitation standards. S/He will contribute to THE LOT's success as a team player and Lead Cook.

ESSENTIAL JOB FUNCTIONS:

• Ensures proper food storage and sanitation standards to provide guest safety.
• Prepare menu items using recipes and presentation guidelines established by THE LOT.
• Supervising the work of line cooks to ensure that all given tasks are completed in a timely manner.
• Ensure food quality will meet guests’ expectations.
• Coordinate food orders to support timely and efficient delivery to each guest.
• Visually inspect, select, and use only the freshest ingredients in the preparation of all menu items.
• Read and employ math skills for following recipes.
• Ensure proper receiving, storage, and rotation of food products to comply with health department regulations.
• Accept responsibility for the health, safety, and welfare of the guests and employees.
• Adapt to daily specials/menu changes and learn to prepare new items as required.
• Cooperate with other BOH and FOH staff members in a positive, friendly manner.
• Demonstrate flexibility with special requests and substitutions (allergies, etc.).
• Suggest and propose culinary improvements to the Chef.
• Follow the uniform standards and procedures
• Work as a team, assisting with all Guest and Team Member needs
• Emphasize safety awareness.
• Build positive relations with team members and supervisors.
• Additional duties not listed and requested by management.

Associate is held accountable for all duties of this job and other duties as assigned.

JOB REQUIREMENTS:

• Proven cooking experience, including experience as a line cook.
• Understanding of various cooking methods, ingredients, equipment, and procedures.
• A food handler's certification.
• Knowledge of food health and safety regulations.

• Open Weekend and Holiday Availability.
• Demonstrated dependability and reliability with respect to timeliness, attendance, follow-through, and ability to work independently and efficiently.
• Willingness to learn preferred skills as needed.
• Demonstrated ability to:

• Work independently and be self-motivated.
• Communicate clearly, effectively, and responsively.
• Exercise diplomacy.
• Organizational skills.
• Manage multiple projects, set priorities, and shift priorities as needed.
• Always conduct himself/herself professionally.
• Conduct himself/herself in accordance with THE LOT policies and procedures.

WORK CONDITIONS

• Ability to work a variable schedule, including shifts from morning through late night.
• The employee must occasionally lift and/or move up to 25 pounds, and infrequently lift and/or move up to 60 pounds.
• Manual dexterity and coordination are required to perform the work.
• Standing, walking, lifting, twisting, and bending on a frequent basis
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.