Lead Line Cook-Bayshore

Job Description

Job Description

Description:

The Lead Line Cook prepares food exactly to the Executive Chef’s specifications and manages all food stations for menu execution with ability to work all stations, including Expo. This is a great opportunity to develop into a Sous Chef.

Responsibilities

• Ability to work all stations
• Ability to work Expo
• Trained to open and close the kitchen
• Set up and stock all food stations with necessary supplies
• Prep all needed food items for service
• Execute menu items according to specifications and standards
• Cook menu items in cooperation with the rest of the kitchen staff
• Ensure that all food is made in a timely fashion and always in high quality
• Clean up station and take care of any leftover or “bad” food according to the chef
• Stock inventory of stations
• Certify that all nutrition and sanitation regulations are kept

Skills

• Cooking experience
• Clear understanding of menu items
• Understand and responsible for prepping ingredients
• Strong grasp on various cooking methods, food items, equipment, etc.
• Multitask in a high volume kitchen
• Basic math and written communication skills

Working Conditions

• Handle hot and cold work conditions during food preparation
• Continuous reaching, bending, lifting, carrying items up to 30 lbs.
• Stand and move around for the entirety of the scheduled shift

Education/Experience

• Minimum of 3 years of culinary experience required.
• Have a high school diploma, or equivalent (preferred).
• 2 or 4 year culinary degree preferred, but not required.
• Food handler's card may be required according to local and or state regulations.

Pay: $20-$24/hr