The Lead Line Cook assiststhe Executive Chef in supervising kitchen staff and ensuring that all food leavingthe kitchen is atthe highest quality and consistency.

Essential Job Responsibilities:

• Assist Chef with supervision of employees, sanitation, safety, menu planning, purchasingand service production activities
• Trains other kitchen staff to maintainstandards set forth by the Executive Chef
• Follow and promote all safety procedures and food handling standards
• Use knowledge of a la carte cooking, food temperatures and presentation to create a finished product that is consistent with menu specifications and standards.
• Ensure freshness of food and ingredients by organizing product and checking for quality, keeping track of old and new items, and rotating stock
• Ensure each day has prepared and organized stations and all food necessary for the day isready
• Thorough knowledge of menus, recipes, preparationand presentation standards. Weigh, measureand mix ingredients according to recipes using various kitchen utensils and equipment.
• Ensure that all food that leavesthe kitchen is atthe highest quality and consistency.
• Use best judgement to cook only necessary food in advance to cover expected business volume.
• Observe and test foods to determineif they have been cooked properly.
• Prepare all cold sauces, dressings, salads and desserts for restaurant and banquet consumption.
• Wash, peel, cut and seed vegetables and fruits. Clean and cut meats, poultryand seafood.
• Label and date all food containers and rotate using first in, first out standards. Make sure that all perishables are kept at proper temperatures.
• Store foods in designated areas, utilizingknowledge of temperature requirements and food spoilage. Maintain sanitary regulations offood temperatures. Ensure to rotate all products.
• Distribute supplies, utensils and portable equipment using proper safety procedures.
• Ensure work areas are clean, safeand organized.
• Maintain confidentiality of guest and proprietary information, protecting company assets.
• Handleguest challenges in a friendly and courteous manner
• Establish and maintaingood communicationwith fellow employees and departments.
• Perform other duties as assignedby management.

Job Knowledge, Skills, and Responsibilities:

• 5+ years of previouskitchen line cook experience (hotel or restaurant preferred)
• At least 1 year of kitchen management experience
• Culinary school graduate or relevant years of experience
• Willing and able to obtain ServSafecertification
• Professional cooking and knife handling skills.
• Culinary ability to plan, prepare basic sauces, soups, saladsand dishes with minimum supervision
• Knowledge of all applicable health, sanitationand licensing ordinances
• Effective at listening to, understanding, and clarifying the issues raised by co-workers and guests.
• Must maintaincomposure and objectivity while in stressful, high pressuresituations
• Effectivein anticipating, preventing, identifyingand solving problemsas necessary.
• Must be able to work with and understand basic arithmetic functions.
• Must have a positive attitude and havea team mindset.

Physical Demands and Work Environment”

• Ability to lift, move, pushand pull equipment or boxes in excess of40lbs.
• Ability to stand for duration of shift.
• Frequent bending to access ingredients in coolers or reach for items on high shelves.
• Ability to use hands and fingers in grasping, pinching, chopping, pulling, and lifting motions associated with preparing and cooking products using knives, utensilsand cookware.
• Ability to work flexible hours to include nights, weekends and holidays is required.