LEAD LINE COOK

Kitchen Manager

To effectively manage the line, prep, and dish area to ensure timely completion of all tasks by all kitchen staff. This includes, but is not limited to, prep lists being completed, all stations stocked and ready for service, all staff in place on stations to execute service, and all stations restocked and cleaned before staff members leave.

Essential Job Functions:

• Must provide courteous and friendly support to all vendors and employees.
• Promote teamwork among all employees.
• Be proficient on all stations on the line; this includes station set up and breakdown, prep, proper cooking techniques for all dishes, proper plating of all dishes, timely execution of all dishes.
• Actively engage other staff members to complete the above mentioned tasks properly and in a timely manner.
• Checking all stations on the line to ensure properly set up and ready for service for each meal time.
• Ensure proper rotation of product on the line to ensure FIFO is being utilized by all staff; this ensures we are using and serving the best food that is safe, while controlling our cost and waste.
• Managing and overseeing basic kitchen equipment maintenance.
• Participate and contribute to new hire and ongoing training.
• Communicating with Chefs regarding any issues with staff members, product issues, or any other concerns.
• Help to ensure any deliveries are checked in and put away properly and quickly.
• Being a role model for all staff members: this includes punctuality, attendance, attitude, job performance.
• Comply with all health, safety, and hygiene standards and policies.
• Perform any other job-related duties as assigned.
• Participate and contribute to the ongoing training requirements.
• Overseeing kitchen operations in the absence of a Chef.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, abilities, physical demands and/or work environment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Knowledge, Skills and Abilities:

• High school diploma and 1+ years of culinary experience.
• Degree from an accredited culinary institution is a plus.
• ServSafe certification, or similar, is a plus.
• Excellent communication skills, both written and verbal.
• Ability to adapt to change and successfully manage stressful and/or emergency situations.
• Ability to read, write, convert measurements, and follow a recipe.
• Knowledge or the ability to learn health, safety, and hygiene codes.
• Must be flexible with shift availability and willing to work mornings, days, nights, weekends, and holidays based on business demands.

Physical Demands and Work Environment:

• Regularly required to stand and walk for a prolonged period of time, transport materials or equipment, and lifting, moving, or carrying heavy objects over 30 lbs.
• Occasionally lifting, moving, or carrying objects up to 50 lbs.
• Regularly requiring motor coordination in combination with finger dexterity to handle, feel, reach, etc.
• Must be capable of working effectively in both a hot and cold extreme temperature environment. Work surfaces may be unlevel, slippery, or unstable.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.