Lead Cafe Cook - Summer Seasonal

Overlake Golf & Country Club is inviting an experienced Lead Café Cook to oversee day‑to‑day kitchen operations, support line cooks, maintain quality and communication between front‑of‑house (FOH) and back‑of‑house (BOH), and coach budding kitchen staff. This role offers a chance to grow into a starter‑level management position under the guidance of the Café Chef. Job Responsibilities Daily: Keep the line stocked and flowing efficiently. Maintain accurate prep lists, logs, and SOPs. Ensure grab‑and‑go items meet quality and freshness standards. Monitor morale and maintain a positive kitchen environment. Address FOH questions promptly and professionally if the chef is unavailable. Manage break schedules and facilitate smooth transitions between opening and closing shifts. Write a daily end‑of‑day report for review with the Café Chef. Oversee nightly kitchen shut‑down, including turning off all equipment. Confirm proper storage of all products in walk‑ins and line coolers. Correct any issues found, pending scheduling decisions. Serve as a point of contact for FOH when the chef is not present. Delegate prep needs and line cook actions as required. Observe every station and assist proactively. Ensure line setup aligns with nightly service demands. Conduct line checks to guarantee fresh product usage. Assist with nightly service flow and staff coordination. Weekly: Act with a professional leader’s mindset when interacting with colleagues. Lead by example, setting expectations as a supervisor in training. Develop excellent time‑management skills. Follow the weekly schedule, ensuring crew clocks in and out on time. Plan each day for efficiency and project completion. Assist in planning and executing pop‑ups and specials with the Café Chef. Ensure completion of weekly cleaning projects. Help reduce product waste. Engage in weekly debriefs with the Café Chef to address issues promptly. Requirements 2–4 years of restaurant experience; managerial experience preferred. Valid health card. Semi‑advanced knife skills. Basic understanding of kitchen terminology. 18 years of age or older. Flexibility to work varied shifts, weekends, and holidays. Ability to lift and carry 40 pounds. Ability to stand, walk, lift, and bend for extended periods. Shift schedule: Morning 9 a.m. – 5 p.m., Evening 11:30 a.m. – 7:30 p.m., or full‑day shifts as needed. #J-18808-Ljbffr