Salt and Stone Lead Line Cook

Lead Line Cook (Cook 3) The Lead Line Cook (Cook 3) is an advanced experienced level position responsible for providing high-quality, fresh food to guests at eating establishments. You will report to the Sous Chef of your Venue. Primary tasks include: Preparing all soups, stocks, and sauces. Maintaining supplies of food, cleaning supplies, and other food preparation supplies. Training and monitoring cooking staff. Conducting end of shift tasks including checking temp logs and ensuring kitchen is prepared for the next shift. Cooking food by charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking. Monitoring quality of food being served. Preparing multiple ingredients including washing, chopping, slicing, and peeling of fruits and vegetables. Following standardized recipes and methods to prepare meals that are cooked, tasty and visually appealing. Following established food preparation procedures and converted portion guidelines to control waste levels. Practicing proper food storage and following suitable food serving temperatures. Maintaining a safe, sanitary, and organized work environment by practicing proper housekeeping procedure cleaning while working. Performing other tasks as may be assigned. Job requirements include: Food Safety Certification Follow both written and verbal instructions Proficient in the following cooking techniques: Charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking Three (3) years of experience as a broiler/sauté cook in a high-end, high-volume restaurant. Skills include: Attention to Detail Compliance Management Cooking Cooking Equipment Operation Equipment Utilization Food Preparation Food Presentation Hazard Awareness Health & Safety Planning & Organizing Policy & Procedures Tasting Skills Verbal Communication