SUMMARY: The Lead Line Cook works as part of the culinary team and supervises quality control and the proper and effective operation of the line. Prepares hot foods including meats, fish, poultry starches, and vegetables with attention to cleanliness and sanitation, consistent quality standards and taste, timeliness and cost effectiveness Will ensure that the food quality, portioning, and presentation reflect our promise for serving fresh California Coastal Cuisine This position will assist with training and skill set development for the entry-level culinary team.
STANDARD SPECIFICATIONS:
Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.
Essential:
Minimum of five years culinary experience in specified area or training equivalent.
Demonstrates a can-do attitude and leads by example.
Track record demonstrates consistency in quality and quantity of food prepared.
Ability to prepare food in all stations on the line.
Ability to prioritize, work under pressure and meet deadlines.
Ability to analyze and solve problems.
Knowledge of proper food handling, sanitation regulations and preparation procedures.
Knowledge of Health Department regulations and state, local, Food Safety, MSDS and OSHA
Knowledge of American and California Cuisines and fresh fair as they relate to and are the inspiration for our food concepts.
Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization
Ability to apply common sense understanding to carryout detailed but uninvolved written or oral instructions
Ability to deal with problems involving a few concrete variables in standardized situations
Strong team-minded approach to fellow-workers Primary food quality work ethic
Ability to add and subtract two-digit numbers and to multiply and divide these operations using units of weight measurement, volume, and distance
Proficient knife skills and use of following equipment: Pasta Maker, Tilting Steam Kettle, Tilting Braising Skillet, Pressure less Steamer, Deep Fryer, Mobile, Rotary and Convection Ovens, Griddles, Burners, Salamander, Buffalo Chopper Electric Mixers, Electric Slicers, Bain Marie
Heaters, Scales.
Train all new line cooks joining the team with hands on training and shadow the new team member during the 2 weeks training
Responsible of keeping the par of all fresh and dried products necessary to run the line or the banquet
Conducting the daily briefing with the team at the beginning of the shift
Communicating with Culinary leaders daily about the operation, staffing, requests, follow ups
Train the entire line when menus changes happen
Desirable:
Culinary degree or certificate from an accredited school.
Previous experience in the capacity of lead or supervisor.
Hotel/Resort or upscale restaurant experience.
ESSENTIAL JOB FUNCTIONS:
This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.
Works as part of the culinary team and supervises quality control and the proper and effective operation of the line.
Prepares food items according to El Encanto standard recipes and/or as specified on guest check.
Set stations on time with the appropriate amount of food and supplies for the projected business.
Remain knowledgeable of proper taste and presentation of all menu items, in all stations.
Ensure food production is to the highest standards.
Promote and enforce standards of excellence and professionalism on the line.
Ensure consistency of product and delivery in timely matter
Takes initiative to solve any guest concerns and finds solutions for any situations.
Assist in controlling food cost, preventing theft and monitoring waste.
Close stations including cleaning procedures.
Safely and properly clean and use equipment including personal knives.
Advocate work practices that promote accident prevention.
Recognize maintenance requirements and deficiencies of kitchen equipment.
Maintain cleanliness of kitchen and equipment.
Maintain inventory items, assist in receiving items and taking inventory.
Ensure all foods are stored properly: wrapped, labeled, and dated with expiration dates.
Monitor, ensure, and promote practices that comply with state, local, Food Safety, MSDS, OSHA and Health Department regulations.
Assists chefs with preparation of food for the Restaurant, Banquets, Pool, and In Room Dining.
Assist the Executive-Chef and Sous Chef in all aspects of training to include cooking skills, safety procedures, sanitation, food production and HCC standards.
Will oversee the Pool outdoor stations and the team for proper handling, cooking , storing procedure
SUPERVISORY RESPONSIBILITIES:
Will supervise the line.
Act as relief supervisor in absence of Sous Chef.
Will be in Close Communication with Front of the House during meals periods
Keep Par of all products, proteins and needs for Kitchen