Lead Line Cook

Job Description – Lead Line Cook

 Summary:
The Lead Line Cook is a key position for the profitable and effective operation of the culinary department. You will work in conjunction with the Sous Chef in executing the restaurant menu. In this regard, you will be tasked with the daily preparation of high quality products, while maintaining budgeted food cost by tracking inventory and raw materials. The job of the lead line cook requires open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required.

Responsibilities:

• Ensures that all recipes, products, food preparations techniques and food execution meet restaurant's specifications and commitment to culinary excellence.
• Assists in food prep assignments and/or cooking during peak periods as needed and ensures that the team appropriately stocks and maintains sufficient levels of food products at line stations during service period.
• Maintains a clean and stocked workplace, prep area, storage area and walk-in.
• Ensure weekly deep cleaning standards are met while adhering to standard operating procedures for food handling (labeling, proper storage, and rotation of product).
• Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products.
  
  
• Ensures kitchen staff are aware of workplace expectations by providing on-going assistance, training, and mentoring.
• Assists Executive Chef to ensure quality, consistency and concept are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards.
• Ensure that all food safety standards are followed.
• Communicate with supervisors, peers, and subordinates.
• Make decisions and solve problems. Organize, plan, and prioritize work.
• Other duties as assigned by Executive Chef.

Qualifications:

• Minimum of 2 years in a similar position in an upscale restaurant with prior supervisory experience.
• Serve Safe Certificate is required.
• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• Ability to positively interact with diverse personalities, including co-workers, subordinates, guests, and purveyors in a variety of work situations. Must have active listening and effective communication skills.
• Ability to recognize problems and to find solutions creatively and expeditiously. Ability to set priorities and use initiative; solid decision-maker.
• Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.
• Ability to be self-directed while working in a team-oriented environment.
• Ability to work a flexible schedule; able and willing to work nights, weekends, and long hours.
• Must be able to stand for extended periods of time.
• Must be Serve Safe certified.
• Knowledge of and skill in using computer software, including MS Word/ Excel/ Outlook.
• Must be able to supervise, coach, and train employees.
• Must be constantly aware of frequently changing events in cooking processes.
• Some Spanish is a must.