Lead line cook Job Description Template
Our company is looking for a Lead line cook to join our team.
Responsibilities:
- Communicate any food delays or issues to management;
- Understand and follow the food allergy procedure and special orders/restrictions;
- Proficiency in the use and operation of all necessary tools and equipment;
- Be able to work a variety of hours, days and shifts, including weekends;
- Maintain menu item counts and communicate to Management and service staff when quantities fall below restaurant specific minimum quantity;
- Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook;
- Comply with all safety and sanitation (including handwashing) guidelines and procedures;
- Prepare menu items and necessary ingredients according to prescribed recipes and/or special requests and presentations;
- Follow all prescribed portioning controls and maintain food safety and quality standards;
- Assist with identifying, training and developing other lead line cooks;
- Get along with others and be a team player;
- Partially interfacing with guests to represent the food we serve and our brand;
- Prepping daily mise en place;
- Effectively and efficiently communicating with coworkers with a think-on-your-feet mentality;
- Working both opening and closing shifts.
Requirements:
- Seasonal food/product knowledge;
- Proven ability in teaching and mentoring kitchen employees;
- Must have 2 years of related (high volume) kitchen management experience;
- Must have a current Food Protection Certification (or equivalent);
- Exceptional communication skills, Spanish speaking a plus;
- Must be able to work as a team member;
- Certification in healthcare cooking (ServSafe or Sodexo);
- High school diploma or equivalent;
- A minimum of 2 years of experience in kitchen preparation and cooking;
- Strong knowledge of large scale & therapeutic food prep;
- Minimum one (1) year of experience;
- Must be able to do some physical work.