Lead Line Cook

Key Responsibilities Of The Lead Line Cook

• Prepares the proper amount of food according to production or forecast sheets and production plans.
• Prepares items in accordance with established recipes for a consistent product.
• Learns and maintains standards in food production and quality.
• Expedite orders in a timely manner.
• Practices excellent operational sanitation.
• Executes scheduled banquet functions.
• Checks and dates all deliveries received reporting any variances to chef in charge.
• Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis.
• Monitors inventory rotation to maintain fresh product with little or no waste.
• Prepares inventory requisition and receive supplies as necessary for quality production.
• Communicate equipment repair needs with chef in a timely manner.
• Incorporates safe work practices in job performance.

Minimum Qualifications For The Lead Line Cook

• High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
• Food Safety and Sanitation Training.

Other Qualifications

• Ability to read and speak English may be required in order to perform the duties of the job.

Restaurant Hours Of Operations

• Sunday: 8am-8pm
• Monday: 11am-3pm
• Tuesday-Saturday: 11am-8pm