Lead Line Cook

POSITION SUMMARY

The Lead Line Cook plays a pivotal role in ensuring the quality and adherence to culinary standards set by The Leinster. In addition to culinary responsibilities, the Lead Line Cook oversees daily kitchen operations, ensures completion of opening and closing checklists, conducts inventory to ensure food costs are aligned, and verifies waste and temperature logs.

PRIMARY JOB DUTIES

• Ensuring a smooth daily operation of the kitchen.
• Conducts daily and monthly inventory, contributing to efficient kitchen management to ensure food costs are aligned.
• Place and receive orders as needed.
• Executes opening and closing checklists, ensuring compliance with established standards.
• Verifies waste and temperature logs for quality control.
• Maintaining culinary production and quality levels.
• Prepares, cooks, grills, garnishes, and presents food according to recipe standards.
• Ensures observance of safe, sanitary food-handling practices in food preparation and serving areas.
• Conducts tasting, smelling, and visual assessments to determine food quality.
• Measures, mixes, and weighs ingredients according to recipes.
• Regulates cooking equipment temperature and maintains cleanliness throughout the kitchen.
• Stores unused food properly to minimize waste and maximize quality.
• Regulate temperature of ovens, broilers, grills, and roasters.
• Substitute for or assist other cooks as directed by Chef or management and/or as business volume dictates.
• Perform all cleaning and sanitation duties required while working with food, food stations and cooking equipment/area.
• Prepares a list of perishable items on a daily basis to insure proper rotation and utilization.
• Quantity and Quality control must be consistent with pars.
• Ensures quality of product and presentations throughout service.
• Maintain menu knowledge and attention to detail plate presentation.
• Adheres to Health Department requirements, work rules, procedures, and company policies.
• Any other duties as assigned by the company in order to operate the business most efficiently, not limited to prepping, cleaning, as directed by Chef and/or management.

Minimum Qualifications

• Minimum three to five years of related experience, preferably in high volume hotels or restaurants.
• High School Diploma or GED preferred.
• Strong cooking and production skills.
• Must have strong customer service orientation.
• Must be able to work without close supervision.
• Associates may be required to work varying schedules to reflect the business needs of the restaurant.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.