Lead Cook

Job Description

Job Description

Description:

Lead Cook

• This position is responsible for leading a team of line cooks to ensure dishes are prepared and served to company standards by giving daily instructions and feedback to the team
• At least two years of lead experience in a similar role
• Hourly with benefits available
• Work schedule includes days, nights, weekends, and holidays
• Reports to Manager on Duty / General Manager

We are seeking a dedicated and skilled lead cook to join our team at Bosphorous Turkish Cuisine and play a pivotal role in overseeing the preparation and quality of food products within the commissary. The ideal candidate will have a passion for food, a strong work ethic, and the ability to thrive in a fast-paced kitchen environment. As Lead Cook, you will be responsible for leading and supporting a team of line cooks to ensure efficient food preparation and adherence to quality standards. This position demands strong leadership, organizational skills, and a focus on maintaining a safe and productive kitchen.

Requirements:

Responsibilities

• Lead line cooks from within the team, working alongside them to efficiently complete the line list
• Ensure proper storage, rotation of food, and labeling products appropriately
• Stock and maintain sufficient levels of food products at line stations to support a smooth service period
• Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures
• Assist with inventory management and ordering supplies as needed
• Work collaboratively with other kitchen staff to ensure timely service and efficient operations
• Maintain equipment and report any maintenance needs to the manager
• Adhere to portion sizes and presentation standards to ensure consistent quality
• Inspect, clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices
• Follow food safety and sanitation guidelines to maintain a clean and organized kitchen
• Ensure food is stored and cooked at the correct temperature by regulating the temperature of coolers, ovens, grills, fryers, and other kitchen equipment
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, rotating stock, and labeling products appropriately
• Ensure recipe adherence for all items and utilize quality control practices
• Monitor ticket times compared to expected duration and provide coaching as needed
• Coach and hold team accountable for time management opportunities to maintain standards
• Champion workplace and food safety and sanitation/HACCP practices
• Receive incoming products from vendors, ensuring orders are complete and in acceptable condition, and communicate any errors or other issues with vendor representatives
• Coordinate with and assist fellow employees to meet guests’ needs to support the operation of the restaurant to ensure guest service standards and efficient operations
• Monitor and ensure proper safety and sanitation of equipment and facility, addressing or reporting areas in need of attention as appropriate
• Provide timely and consistent feedback to team members