The Lead Line Cook assists the Executive Chef and Sous Chef in supervising kitchen staff and ensuring that all food leaving the kitchen is at the highest quality and consistency.

Key Responsibilities:

• Assist Chef with supervision of employees, sanitation, safety, menu planning, purchasing and service production activities
• Trains other kitchen staff to maintain standards set forth by the Executive Chef
• Follow and promote all safety procedures and food handling 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 is ready
• Thorough knowledge of menus, recipes, preparation and presentation standards. Weigh, measure and mix ingredients according to recipes using various kitchen utensils and equipment.
• Ensure that all food that leaves the kitchen is at the highest quality and consistency.
• Use best judgement to cook only necessary food in advance to cover expected business volume.
• Observe and test foods to determine if 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, poultry and 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, utilizing knowledge of temperature requirements and food spoilage. Maintain sanitary regulations of food temperatures.  Ensure to rotate all products.
• Distribute supplies, utensils and portable equipment using proper safety procedures.
• Ensure work areas are clean, safe and organized.
• Maintain confidentiality of guest and proprietary information, protecting company assets.
• Handle guest challenges in a friendly and courteous manner
• Establish and maintain good communication with fellow employees and departments.
• Perform other duties as assigned by management.

Qualifications:

• 5+ years of previous kitchen 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 ServSafe certification
• Professional cooking and knife handling skills.
• Culinary ability to plan, prepare basic sauces, soups, salads and dishes with minimum supervision
• Knowledge of all applicable health, sanitation and licensing ordinances
• Effective at listening to, understanding, and clarifying the issues raised by co-workers and guests.
• Must maintain composure and objectivity while in stressful, high pressure situations
• Effective in anticipating, preventing, identifying and solving problems as necessary.
• Must be able to work with and understand basic arithmetic functions.
• Must have a positive attitude and have a team mindset.

Physical Demands and Work Environment:

• Ability to lift, move, push and pull equipment or boxes in excess of 40lbs.
• Ability to stand for duration of shift.
• Frequent bending to access ingredients in coolers or reach for items on high shelves.
• Ability to use hands and fingers in grasping, pinching, chopping, pulling, and lifting motions associated with preparing and cooking products using knives, utensils and cookware.
• Ability to work flexible hours to include nights, weekends and holidays is required.