Lead Line Cook

Key Duties and Responsibilities:

1. DOH card required
2. We have a very small, kitchen (usually 1 person at a time), thus cleanliness and organization are necessary.
   1. It is a tight fit, but we put out some high quality food! 
3. There are prep duties, as well as duties during service - the menu is made in such a way that the kitchen is staffed by one person
4. We do not offer reservations; thus, food does not all need to come out at the same time, but we do prioritize getting food to our guests quickly
5. The kitchen will also handle some work supporting the bar
6. When needed, the chef will handle bringing dishes to guest tables > upkeep on appearance is necessary

• Washing, chopping, and preparing ingredients according to recipes.
• Setting up and stocking their assigned station with necessary ingredients and equipment.
• Preparing sauces, dressings, and other components.
• Ensuring the freshness and quality of ingredients.

• Cooking menu items using various methods (grilling, frying, sautéing, baking, etc.).
• Cooking food to the specified temperature and doneness.
• Plating and garnishing dishes for presentation.

Station Management:

• Maintaining a clean and organized workspace throughout their shift.
• Ensuring proper sanitation and food safety practices.
• Following instructions from the chef or sous chef.

Teamwork and Communication:

• Cooperating with other kitchen staff members to ensure smooth service.
• Communicating effectively with the expediter to ensure timely order fulfillment.
• Working under pressure in a fast-paced environment.

  Other Tasks:

• Assisting with inventory management.
• Performing basic cleaning and maintenance tasks.
• Ensuring proper food storage and handling.