Lead Line Cook

General Definition:

• Responsible for the daily production of the line to ensure maximum accuracy and efficiency as business levels dictate and as directed by the Kitchen Manager.

Essential Job Functions:

• Properly prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Prepares items for broiling, grilling, frying, sauteing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Knows and consistently complies with established portion sizes, cooking methods, quality standards, kitchen rules, and company policies and procedures.
• Responsible for ensuring recipes are accurately followed and presentation is acceptable to menu standards before leaving the line.
• Portions food products prior to cooking according to established portion sizes and recipe specifications.
• Assists on all areas of the line as required by business levels or requested by the Kitchen Production Supervisor.
• Responsible for monitoring and documentation of all line checks and temperature checks.
• Ensures that proper temperatures are kept in production and holding on the line and hotbox.
• Responsible for all equipment temperatures and functionality on the line and alerts the Kitchen Supervisors and/or General Manager when necessary.
• Responsible for the accuracy of orders from ticket orders on the line.
• Maintains par levels on the line to ensure maximum productivity and minimum waste.
• Responsible to ensure all prep is completed on the line to accurate par levels for both am and pm shift.
• Documents all waste and spoilage from the line.
• Monitors and maintains the line for cleanliness and safety.
• Ensures consistent rotation of all products on the line as required to prevent waste and contamination.
• Properly handles, stores and rotates all products in accordance with company standards and established procedures.
• Follows proper plate presentation and garnish set-up for all dishes.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing of the kitchen as needed.
• Assists Kitchen Production Supervisor in thorough training of line cooks.
• Interacts with personnel and the general public in a professional, ethical manner.
• Promptly and accurately reports any employee-related complaints, concerns, or violations directly to the Kitchen Production Supervisor, the Kitchen Operations Supervisor or the General Manager.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Contributes to a friendly and productive work environment; reports concerns directly to Kitchen Supervisors.
• Knows and understands the proper operation of all job-related equipment.
• Observes all safety procedures when handling food, liquids, and dishes.
• Uses proper protective materials and equipment at all times.
• Uses proper lifting techniques when handling trays, dishes, and boxes.
• Immediately reports ALL workplace injuries to the Kitchen Manager.
• Promptly reports any unsafe acts, conditions, or equipment to the Kitchen Manager.
• Knows all appropriate first aid kit(s) locations and eyewash stations.
• Knows the location of the fire-fighting equipment and fire exits for the area.
• Maintains clean work area and uniform at all times.
• Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.

Qualifications

Education:

• Associate's degree or equivalent from two-year college/technical; or 3-4 years related experience and/or training; or combination.

Knowledge, Skills and Abilities:

• Basic knowledge of a variety of foods, equipment, and cooking techniques.
• Must be knowledgeable in the proper handling of food, including preparation and sanitation.
• Must be able to work effectively with peers, staff members, and regulatory agency personnel.
• Ability to listen well, communicate effectively and follow instructions.
• Ability to read and interpret menu and/or recipe ingredients and portions.
• Basic math.
• Possess good organization skills.
• Is reliable and committed to meeting schedules and deadlines.
• Ability to demonstrate initiative, including being proactive and resourceful, working independently with minimum supervision.
• Ability to win confidence and gain respect through consistent demonstrations of personal courtesy, tact and timely responsiveness.
• Ability to prioritize, multi-task and be flexible.
• Be able to work in a standing position for long periods of time with minimal breaks (up to 9 hours).
• Ability to work as part of a team and work with interruptions in a fast-paced restaurant or sports bar environment.

Training:

• Three to four years of food and beverage operation experience required, including two years of management experience.

Licenses/Certifications/Other:

• Must be able to pass a background check and receive a license or permit from any Regulatory Agency if applicable to perform the essential job functions
• Serve-safe certified (Food Handlers)

Physical Requirements:

The physical demands and work environment characteristics described are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Strength:

• Sedentary to medium workload

• Stand, sit and walk consistently

• Will be required to lift up to or over 20lbs or exert occasionally over 50lbs

• Movement:

• Will consistently be required to touch, feel, stoop, bend, kneel, climb, reach

• Will use office equipment

• Driving motor vehicles as needed

• Auditory:

• Frequently speak and articulate

• Noise levels will be varied from moderate to heavy machinery

• Environmental:

• Exposure to weather and extreme elements are minimal

• Minimal exposure in close proximity to horses