POSITION SUMMARY
The Lead Line Cook is responsible for assisting the Executive Chef in all operational tasks
DUTIES AND RESPONSIBILITIES
· Assist the Executive Chef in maintaining food quality and brand presentation standards
· Ensures that a stations are properly set up and broken down during each shift
· Ability to run and lead kitchen person through training and kitchen knowledge
· Responsible for all kitchen operations in the absence of the Executive Chef
· Is a team player
· Assists the Executive chef with maintaining kitchen sanitation guidelines
· Assists the Executive Chef with daily specials
· Assists the Executive Chef with daily ordering and receiving of outlet products
· Monitors and has hands on control of daily food production
· Conducts daily walk through of the entire kitchen to ensure all products are labeled, dated and
stored properly
· Assists Executive Chef with daily staffing needs
· Leads by example
· Has the ability to work all stations in the kitchen if needed
· Assists the Executive Chef with all disciplinary action taken
· Have an understanding of company rules and procedures and communicates with the HR team
when necessary
QUALIFICATIONS/PRIMARY JOB REQUIREMENTS
§ Minimum 3 years professional hospitality leadership experience in a similar environment
§ Competent in fabricating all meat, fish and poultry.
§ Understand the differences and uses of all herbs and types of seasonings.
§ Knowledge and the ability to produce various ethnicities of foods
§ Understand, and have the ability to train, on all basic cooking methods: braising, poaching,
roasting, steaming, sauté, grilling, blanching.
§ Excellent knife skills, ability to cut all vegetables and fruits in all utilized cuts and have the
ability to train and monitor others..
§ Management certified according to state health department criteria
