Lead Line Cook

ESSENTIAL DUTIES AND RESPONSIBILITIES

This is a Full-Time hourly position and the successful candidate for the Lead Line Cook position will be welcoming, efficient, professional and have 3 to 5  years of experience at a hotel / resort or restaurants.  The ideal candidate will have experience overseeing a small team of cooks, be proficient in food cost, labor cost, ordering food and cleanliness. Working an afternoon to close shift required including weekend shifts. Restaurant hours are 12:00pm to 10:00pm.

Responsibilities:

• Provide guidance to the team to ensure everyone meets and maintains the kitchen standards.
• Responsible for the preparation of hot/cold food.
• Provides weekly audit of items needing to be ordered. 
• Places order in the absence of Manager or Supervisor
• Maintain proper sanitation practices including (HACCP) Hazard Analysis and Critical Control Points. 
• Responsible for proper rotation when using food items to complete tasks that are assigned.
• Comply with proper safety regulations and practices
• Maintains personal appearance and hygiene – clean uniforms and hair restraint
• Maintains a team atmosphere and courteous to all internal and external customers
• Keep kitchen floors clean (sweeps and mops) and trash emptied
• Assist with the transportation and storage of food and supplies
• Assist with preparation and execution of special events, banquets, and theme meals
• Able to work multiple stations in the kitchen
• Ensures that all food is received, stored, and prepared according to Company standards

Requirements:

Must have a current Food Handlers Certification.

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

3 to 5 years of previous line experience preferred

Culinary degree or related hotel experience is preferred

Ability to stand for long periods of time

Work in a team-oriented, fast-paced environment to provide our guest with an exceptional memorable experience.

Must be always in uniform.

Must be able to bend, stoop, squat and stretch to fulfil assigned tasks

Must be able to lift up-to 50 pounds on a regular basis

Must be able to work flexible schedule including weekends/holidays.

Must be able to communicate clearly with managers, kitchen staff and servers

Must understand and follow all safety and sanitation procedures.

Must be able to handle kitchen equipment, knives and other portioning and food preparation utensils safely and accurately

Must be able to withstand heat in the kitchen (up to 90 degrees) for up to 8 hours

Required to conform to weekly schedules and clock in/out as per company procedures