Lead Line CookA Lead Line Cook is responsible in assisting the Executive Chef and Sous Chef with the overall dining program and execution of all aspects of the culinary experience for the property from daily operation of the restaurant, to catering and special events. The Lead Line Cook will be responsible for maintaining a clean and organized kitchen, as well as training co-workers and cooks on a regular basis. This is a high-profile position for an individual who routinely exercises good judgment and basic problem-solving skills. The Lead Line Cook is accountable to the Executive Chef, Sous Chef, and is expected to support an exceptional dining experience. The Lead Line Cook position assists the Executive Chef and Sous Chef in ensuring the restaurants Food Quality and Wholesomeness is in compliance with Federal, State & Local laws. The Lead Line Cook is expected to adhere to FSR standards and practices.
Your Responsibilities:
Keep current with industry concepts, practices, and procedures.
Collaborate with the Executive Chef and Sous Chef to deliver vibrant menus.
Possesses the ability to be hands-on and work in any kitchen position.
Ensure all safety procedures are being followed, and the kitchen meets all federal, state, and local health, safety, and sanitation standards.
Exercise a positive attitude and remain professional under all circumstances.
Must have strong cooking technique knowledge: Braising, Sauting, Roasted, Grilling, Recipes, Ratio, Portion controls, and other cooking techniques as determined by the Chef.
Advanced knife handling skills and ability to train of correct use for each knife.
Assist in supervising catering (food and beverage) for functions.
Actively participate in prep and daily set up of kitchen.
Maintains a high level of energy and passion throughout service hours.
Strong inventory and production ability, in a timely and efficient manner.
Understand and is able to operate inventory and products controls within budgeted guidelines.
Comply with all ordinances and regulations per the locations jurisdictions.
Ability to lead staff through all service types (a la carte, buffet, etc.).
Maintain a spotless kitchen at all times. Ensure the utmost proper hygiene by monitoring staff for clean and proper uniforms, personal grooming and food handling.
Is required to clean and have working knowledge of each piece of equipment in the operation. I.E. Steamer, Griddle, Fryer, Ovens and others as specified by department manager.
Additional Duties:
Practice and adhere to FirstService Residential Global Service Standards.
Conduct business at all times with the highest standards of personal, professional and ethical conduct.
Perform or assist with any operations as required to maintain workflow and to meet schedules. Notify supervision of unusual equipment or operating problems and the need for additional material and supplies.
May participate in any variety of meetings and work groups to integrate activities, communicate issues, obtain approvals, resolve problems and maintain specified level of knowledge pertaining to new developments, requirements, policies, and regulatory guidelines.
Ensure all safety precautions are followed while performing the work.
Follow all policies and Standard Operating Procedures as instructed by Management.
Perform any range of special projects, tasks and other related duties as assigned.
Possess strong interpersonal skills and is able to interact and communicate successfully to the residents and team.
May assist with scheduling.
Expected to assist with ordering and inventory and assist F&B Manager with all aspects of the operation.
Skills & Qualifications:
Must be willing to work nights and weekends.
Current with culinary and dining trends and styles.
Ability to follow instructions and carry out instruction given by Executive Chef, Sous Chef.
Communication skills (listening, verbal and written).
Organizational skills with attention to detail.
Problem solving skills, ability to use common sense.
Team player but can work independently.
Well-versed in Sanitation and Health department regulations i.e., time & temperatures, Cooling procedures, and reheating procedures.
Understands and uses clean as you go process.
Is well versed in Food Handling.
Must work clean and organized and be prepared to work at a rapid high paste rate.
Must report to work in a clean uniform and on time for scheduled shifts. Is expected to clean work area and may be required to do cleaning project as determined by department manager.
Must be knowledgeable in ware washing procedures and use of chemicals-MSDS.
Must practice and understand the use of proper Hygiene practices.
Must work clean organized and be prepared to work at a rapid high paste rate.
Is expected to clean work area and may be required to do cleaning project as determined by department manager. Must be knowledgeable in ware washing procedures and use of chemicals-MSDS.
Must have or obtain within 90-day probation periods A serve safe food handlers document.
Physical Requirements:
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Hours over and above normal office hours will occur, including evenings, holidays, and some weekends. Schedule is subject to change based on business needs.
Must be able to lift 20+ pounds at any given time.
Must be able to kneel, stoop, twist bend over and lift, and stand for long periods of time throughout the required shift period.
What We Offer:
As a full-time associate, you will be eligible for full comprehensive benefits to include your choice of multiple medical plans, dental, and Vision. In addition, you will be eligible for time off benefits, paid holidays, and a 401k with company match. Occasional travel may be required to attend training and other company functions.
Compensation: $19.00 Hourly paid bi-weekly
Schedule: varies
