Lead Line Cook

2 years

Overview
We are seeking a dedicated and skilled Lead Line Chef to join our culinary team. The ideal candidate will have a passion for the food industry and a strong understanding of kitchen operations, and the desire to adavnce to a salaried management position. As a Lead Line Chef, you will play a crucial role in preparing high-quality dishes, ensuring that every meal meets our standards of excellence. This position requires collaboration with kitchen staff and management to maintain an efficient and organized kitchen environment.

Responsibilities

• Prepare and cook menu items according to established recipes and presentation standards.
• Assist in the management of kitchen operations, including ordering, inventory control, and food preparation.
• Maintain cleanliness and organization of the kitchen, adhering to health and safety regulations.
• Collaborate with other kitchen staff to ensure timely service during peak hours.
• Monitor food stock levels and assist with ordering supplies as needed.
• Participate in banquet and catering events, contributing to menu planning and execution.
• Help train new kitchen staff on cooking techniques and kitchen procedures.

Qualifications

• Previous experience in the food industry, particularly in a line cook or similar role.
• Knowledge of dietary department standards and practices is a plus.
• Strong skills in kitchen management, including inventory control and food safety regulations.
• Ability to work efficiently in a fast-paced environment while maintaining attention to detail.
• Excellent communication skills and ability to work as part of a team.
• Culinary degree or relevant certifications are preferred but not required.

If you are passionate about cooking and eager to contribute to a dynamic culinary team, we encourage you to apply for the Lead Line Chef position today!

Compensation: Hourly ($23.00 - $27.00)

Benefits & Perks: Potential Bonuses, Dining Discounts

Leadership

Time Management

Problem Solving

Adaptability

Team Building

Customer Service Orientation

Attention to Quality Control

Training and Mentoring

Organizational Skills

Stress Management

Multitasking

Knowledge of Food Trends

Ability to follow instructions

Commitment to Continuous Improvement

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