Culinary Lead

Lead Cook

The Lead Cook oversees the rhythm, expo and quality of the premium broad product that leaves the kitchen. The Lead Cook is responsible for kitchen functions, including but not limited to food purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation & cleanliness. This role ensures that food served always meets or exceeds Bluestone Lane Caf Key Success Factor of Premium Broad Product and achieves ticket times of 10 minutes. The Lead Cook is also responsible for setting the expectations for all kitchen team members to work cohesively to maximize productivity.

Positioning: The Lead Cook is positioned in the kitchen performing essential role duties, as well as in the prep/storage area (where applicable) completing admin or other tasks.

Essential Functions/Responsibilities:

Ownership:

Expo product from kitchen to table ensuring proper presentation and premium broad product

Manages the preparation, cooking and assembly of all food products

Upholds the commitment to prep, cook and serve standard Bluestone Lane recipes

Contributes positively to the team environment, working cohesively with the team to deliver exceptional experiences to locals

Understands and consistently complies with standard portion sizes, cooking methods, quality standards and kitchen processes and procedures

Spend through Service:

Work closely with front of house teammates to ensure accurate & efficient food orders to achieve food placement within 10 minutes of ordering

Preps ingredients accordingly to prepare for peak trade and deliver 10-minute ticket times

Human Connection:

Build relationships and work cohesively with the back of house & front of house teams to ensure a seamless experience for locals

Communicates effectively with back of house and front of house teammates in order to understand and increase local satisfaction

Premium Broad Product:

Manages food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved

Uses standard Bluestone Lane recipes for preparation and portioning of all products

Stores food properly and safely, marking the date and item

Beautiful Spaces:

Maintains a clean and hygienic workstation area including but not limited to; tables, shelves, walls, grills, broilers, fryers, ovens, cooktops and refrigeration equipment

Manages the ordering for all supplies for the kitchen

Closes the kitchen properly and follows closing procedure for kitchen stations

Oversees sanitation and hygiene in the kitchen

Resolves equipment and food quality problems or product shortages in a timely manner, escalating to the General Manager & Market Kitchen Manager as required

Always maintains grooming & uniform guidelines

Measures of Success:

Leads by example communicating effectively with Teammates working together to service local efficiently and effectively

Consistently deliver Key Success Factor Premium Broad Product

Achieve operational goals of 10-minute ticket times

DOH and food safety compliance

Skills, Knowledge & Experience:

Minimum two years' prep/line cook experience, preferably in a high-volume cafe environment

Minimum one years' supervisory experience in a kitchen environment

DOH accreditation or Safe Serve Certified

Strong interpersonal, leadership and English verbal communication skills

Demonstrated ability to lead, communicate and train team members

Well-organized and detail oriented

A team player and have proven experience working on a team to achieve great performance

Can work in a high stress, fast paced work environment

Can stand for extended periods and lift up to 50lbs

Work Environment: This position operates in a kitchen environment with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise. The position occasionally requires the team member to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.