Lead Line Cook

The Lead Line Cook assiststhe Executive Chef in supervising kitchen staff and ensuring that all food leavingthe kitchen is atthe highest quality and consistency. 

 

 

Essential Job Responsibilities:  


* Assist Chef with supervision of employees, sanitation, safety, menu planning, purchasingand service production activities


* Trains other kitchen staff to maintainstandards set forth by the Executive Chef


* Follow and promote all safety procedures and food handling standards


* Use knowledge of a la carte cooking, food temperatures and presentation to create a finished product that is consistent with menu specifications and standards.


* Ensure freshness of food and ingredients by organizing product and checking for quality, keeping track of old and new items, and rotating stock 


* Ensure each day has prepared and organized stations and all food necessary for the day isready 


* Thorough knowledge of menus, recipes, preparationand presentation standards.

Weigh, measureand mix ingredients according to recipes using various kitchen utensils and equipment.


* Ensure that all food that leavesthe kitchen is atthe highest quality and consistency. 


* Use best judgement to cook only necessary food in advance to cover expected business volume.


* Observe and test foods to determineif they have been cooked properly. 


* Prepare all cold sauces, dressings, salads and desserts for restaurant and banquet consumption.


* Wash, peel, cut and seed vegetables and fruits.

Clean and cut meats, poultryand seafood.  


* Label and date all food containers and rotate using first in, first out standards.

Make sure that all perishables are kept at proper temperatures.


* Store foods in designated areas, utilizingknowledge of temperature requirements and food spoilage.

Maintain sanitary regulations offood temperatures.  Ensure to rotate all products.


* Distribute supplies, utensils and portable equipment using proper safety procedures.


* Ensure work areas are clean, safeand organized.


* Maintain confidentiality of guest and proprietary information, protecting company assets.


* Handleguest challenges in a friendly and courteous manner


* Establish and maintaingood communicationwith fellow employees and departments.


* Perform other duties as assignedby management. 

 

Job Knowledge, Skills, and Responsibilities: 


* 5+ years of previouskitchen line cook experience (hotel or restaurant preferred)


* At least 1 year of kitchen management experience


* Culinary school graduate or relevant years of experience 


* Willing and able to obtain ServSafecertification 


* Professional cooking and knife handling skills.


* Culinary ability to plan, prepare basic sauces, soups, saladsand dishes with minimum supervision


* Knowledge of all applicable health, sanitationand licensing ordinances


* Effective at listening to, understanding, and cla...