Lead Line Cook

The Lead Line Cook will apply expertise in à la carte cooking while serving as the line leader, providing guidance and direction to the team on the production line.

Responsibilities

• Use knowledge of a la carte cooking, meat temperatures and presentation to create a finished product that is consistent with dinner entrees and gourmet dining.
• Prepare all orders turned in by wait staff, ensuring that all orders are cooked quickly and according to order.
• Ensure that food leaves kitchen in peak condition.
• To produce all sauces and compounds and cook all food in the appropriate manner such as poaching, sauté, etc.
• Prep food products using standard food preparation techniques.
• Learn menus, recipes, preparation and presentation.
• Ensure that all food is stored in proper containers and at proper storage and holding temperatures.
• Prepare food needed by other kitchen departments, which is best prepared by this department; and prepare all food for the next shift and for the following day as required and directed by Supervisor.
• Maintains work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county and company health regulations and work safety regulations.
• If functioning in a lead capacity: (a) take responsibility for assigned employees in absence of Supervisor, (b)assigns work, and ensures proper performance of assigned employees.
• Other duties as assigned by the leader

Education and Experience

• HS Diploma or equivalent
• Minimum 6 months experience as line cook and 3 months as pantry/prep cook; OR equivalent combination.

Pay Rate: $23.00/hour