Lead Cook

COMPANY: The Canopy Restaurant.
REPORTS TO : Executive Chef.

• Leads line cooks, delegate tasks, and ensures high-quality food preparation.
• Prepares proteins, vegetables, sauces, and garnishes while plating to specification.
• Ensures compliance with health regulations, including proper food storage, temperature monitoring, and cleaning procedures.
• Trains new cooks on kitchen equipment, cooking techniques, and food safety standards.
• Manages stock, checks in orders, and minimizes waste.
• Act as the contact point between Back of the House staff and Front of the House.
• Ensure food is served in accordance with safety standards (e.g. proper temperature).

REQUIREMENT & SKILLS:

• Understanding of hygiene and food safety rules.
• Experience as a line cook, with proven proficiency in various cooking techniques.
• Ability to stand for long periods, work in a fast-paced environment, and lift up to 40 pounds.
• Availability to work various shifts, including weekends.
• Strong organizational, communication, and interpersonal skills.
• Deep understanding of professional kitchen operations and food prep.
• Ensures consistent quality and plating.
• Ability to remain calm and professional in a fast-paced work environment.
• Must have reliable transportation.

EXPERIENCE:

• Restaurant experience: 1 - 2 years (Required).

EDUCATION:

• High school graduate or G.E.D. equivalent.
• Degree in hospitality or restaurant management is a plus.

BENEFITS:

• Medical, dental, and vision.
• Critical illness.
• Accidental coverage.
• Voluntary life.
• 401(k).