Lead Line Cook

General Definition:Responsible for the daily production of the line to ensure maximum accuracy and efficiency as business levels dictate and as directed by the Kitchen Manager.Essential Job Functions:Properly prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.Knows and consistently complies with established portion sizes, cooking methods, quality standards, kitchen rules, and company policies and procedures.Responsible for ensuring recipes are accurately followed and presentation is acceptable to menu standards before leaving the line.Portions food products prior to cooking according to established portion sizes and recipe specifications.Assists on all areas of the line as required by business levels or requested by the Kitchen Production Supervisor.Responsible for monitoring and documentation of all line checks and temperature checks.Ensures that proper temperatures are kept in production and holding on the line and hotbox.Responsible for all equipment temperatures and functionality on the line and alerts the Kitchen Supervisors and/or General Manager when necessary.Responsible for the accuracy of orders from ticket orders on the line.Maintains par levels on the line to ensure maximum productivity and minimum waste.Responsible to ensure all prep is completed on the line to accurate par levels for both am and pm shift.Documents all waste and spoilage from the line.Monitors and maintains the line for cleanliness and safety.Ensures consistent rotation of all products on the line as required to prevent waste and contamination.Properly handles, stores and rotates all products in accordance with company standards and established procedures.Follows proper plate presentation and garnish set-up for all dishes.Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing of the kitchen as needed.Assists Kitchen Production Supervisor in thorough training of line cooks.Interacts with personnel and the general public in a professional, ethical manner.Promptly and accurately reports any employee-related complaints, concerns, or violations directly to the Kitchen Production Supervisor, the Kitchen Operations Supervisor or the General Manager.Attends all scheduled employee meetings and brings suggestions for improvement.Contributes to a friendly and productive work environment; reports concerns directly to Kitchen Supervisors.Knows and understands the proper operation of all job-related equipment.Observes all safety procedures when handling food, liquids, and dishes.Uses proper protective materials and equipment at all times.Uses proper lifting techniques when handling trays, dishes, and boxes.Immediately reports ALL workplace injuries to the Kitchen Manager.Promptly reports any unsafe acts, conditions, or equipment to the Kitchen Manager.Knows all appropriate first aid kit(s) locations and eyewash stations.Knows the location of the fire-fighting equipment and fire exits for the area.Maintains clean work area and uniform at all times.Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.Education:Associate’s degree or equivalent from two-year college/technical; or 3-4 years related experience and/or training; or combination.Knowledge, Skills and Abilities:Basic knowledge of a variety of foods, equipment, and cooking techniques.Must be knowledgeable in the proper handling of food, including preparation and sanitation.Must be able to work effectively with peers, staff members, and regulatory agency personnel.Ability to listen well, communicate effectively and follow instructions.Ability to read and interpret menu and/or recipe ingredients and portions.Basic math.Possess good organization skills.Is reliable and committed to meeting schedules and deadlines.Ability to demonstrate initiative, including being proactive and resourceful, working independently with minimum supervision.Ability to win confidence and gain respect through consistent demonstrations of personal courtesy, tact and timely responsiveness.Ability to prioritize, multi-task and be flexible.Be able to work in a standing position for long periods of time with minimal breaks (up to 9 hours).Ability to work as part of a team and work with interruptions in a fast-paced restaurant or sports bar environment.Training:Three to four years of food and beverage operation experience required, including two years of management experience.Licenses/Certifications/Other:Must be able to pass a background check and receive a license or permit from any Regulatory Agency if applicable to perform the essential job functionsServe-safe certified (Food Handlers)Physical Requirements:The physical demands and work environment characteristics described are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Strength:Sedentary to medium workloadStand, sit and walk consistentlyWill be required to lift up to or over 20lbs or exert occasionally over 50lbsMovement:Will consistently be required to touch, feel, stoop, bend, kneel, climb, reachWill use office equipmentDriving motor vehicles as neededAuditory:Frequently speak and articulateNoise levels will be varied from moderate to heavy machineryEnvironmental:Exposure to weather and extreme elements are minimalMinimal exposure in close proximity to horses #J-18808-Ljbffr