Lead Cook

Lead Cook

This position is responsible for leading a team of line cooks to ensure dishes are prepared and served to company standards by giving daily instructions and feedback to the team. At least two years of lead experience in a similar role. Hourly with benefits available. Work schedule includes days, nights, weekends, and holidays. Reports to Manager on Duty / General Manager.

We are seeking a dedicated and skilled lead cook to join our team at Bosphorous Turkish Cuisine and play a pivotal role in overseeing the preparation and quality of food products within the commissary. The ideal candidate will have a passion for food, a strong work ethic, and the ability to thrive in a fast-paced kitchen environment. As Lead Cook, you will be responsible for leading and supporting a team of line cooks to ensure efficient food preparation and adherence to quality standards. This position demands strong leadership, organizational skills, and a focus on maintaining a safe and productive kitchen.

Responsibilities include leading line cooks from within the team, working alongside them to efficiently complete the line list; ensuring proper storage, rotation of food, and labeling products appropriately; stocking and maintaining sufficient levels of food products at line stations to support a smooth service period; knowing and complying consistently with the restaurant's standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures; assisting with inventory management and ordering supplies as needed; working collaboratively with other kitchen staff to ensure timely service and efficient operations; maintaining equipment and reporting any maintenance needs to the manager; adhering to portion sizes and presentation standards to ensure consistent quality; inspecting, cleaning, and maintaining food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices; following food safety and sanitation guidelines to maintain a clean and organized kitchen; ensuring food is stored and cooked at the correct temperature by regulating the temperature of coolers, ovens, grills, fryers, and other kitchen equipment; ensuring freshness of food and ingredients by checking for quality, keeping track of old and new items, rotating stock, and labeling products appropriately; ensuring recipe adherence for all items and utilizing quality control practices; monitoring ticket times compared to expected duration and providing coaching as needed; coaching and holding team accountable for time management opportunities to maintain standards; championing workplace and food safety and sanitation/HACCP practices; receiving incoming products from vendors, ensuring orders are complete and in acceptable condition, and communicating any errors or other issues with vendor representatives; coordinating with and assisting fellow employees to meet guests' needs to support the operation of the restaurant to ensure guest service standards and efficient operations; monitoring and ensuring proper safety and sanitation of equipment and facility, addressing or reporting areas in need of attention as appropriate; providing timely and consistent feedback to team members.