Nighttime Lead Line 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
Hourly with benefits available
Work schedule includes days, nights, weekends, and holidays
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.
Lead line cooks from within the team, working alongside them to efficiently complete the line list
Ensure proper storage, rotation of food, and labeling products appropriately
Stock and maintain sufficient levels of food products at line stations to support a smooth service period
Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures
Assist with inventory management and ordering supplies as needed
Work collaboratively with other kitchen staff to ensure timely service and efficient operations
Maintain equipment and report any maintenance needs to the manager
Adhere to portion sizes and presentation standards to ensure consistent quality
Inspect, clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices
Follow food safety and sanitation guidelines to maintain a clean and organized kitchen
Ensure food is stored and cooked at the correct temperature by regulating the temperature of coolers, ovens, grills, fryers, and other kitchen equipment
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, rotating stock, and labeling products appropriately
Ensure recipe adherence for all items and utilize quality control practices
Monitor ticket times compared to expected duration and provide coaching as needed
Coach and hold team accountable for time management opportunities to maintain standards
Champion workplace and food safety and sanitation/HACCP practices
Coordinate with and assist fellow employees to meet guests’ needs to support the operation of the restaurant to ensure guest service standards and efficient operations
Monitor and ensure proper safety and sanitation of equipment and facility, addressing or reporting areas in need of attention as appropriate