Lead Line Cook-Bayshore

Overview 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 #J-18808-Ljbffr