Lead Line Cook

Essential Duties & Responsibilities

• Report to the Sous Chef to help prepare and present all foods in the restaurants and banquets.
• Maintain and follow all department operating procedures; ensure completion of daily temperature logs, daily cleaning logs, line check sheets and food waste sheets.
• Oversees the activities of the kitchen staff and monitors food production and presentation.
• Resolves operational issues.
• Manages the successful completion of daily prep, restocking of workstations, meal breaks, and end of shift cleaning duties, while maintaining a consistently positive operational flow.
• Maintain working rapport with all hotel staff for efficient operation and service to guests.
• Aid all restaurants (including quick service) during peak business levels. The lead line cook can be re-deployed as needed to support the operation.
• Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef.
• Monitor supply levels of food, paper goods and small wares. Oversee replenishment as necessary.
• Audit of food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements.
• Keeps supplies and food ready by inventorying stock; supports in stocking food & supply inventory; requisitioning supplies and foodstuffs; verifying receipt; storing; informs chef of any shortages in a timely manner.
• Maintain safe, secure and healthy work environment by cleaning work areas, food storage areas, equipment and utensils; segregating and removing garbage; steam-cleaning or hosing garbage containers; following sanitation standards and procedures; complying with legal regulations.
• Maintain and follow all Ecosure or similar food safety and sanitation program standards.
• Direct Dishwashers to maintain appropriate levels of dishes and utensils; ensure that all dishware used in cooking is always clean and sanitary.
• Maintain and follow all Ecosure or similar food safety and sanitation program standards.
• Maintain and follow all Ecosure or similar food safety and sanitation program standards.

Basic Qualifications & Skills

• High School degree or equivalent.
• Three years of cook experience in a similar environment.
• Comprehensive knowledge of food preparation and demonstrated ability to understand sanitation related issues and precautions necessary to ensure a clean food preparation environment.
• Possess the ability to work with Point of Sale system and Kitchen Display System.
• Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed.
• Must be able to obtain local or state food handling permits and serv safe food handling certification as required.
• Successful completion of criminal background check and drug screen.

Desired Qualifications & Traits

• Culinary education degree preferred.
• One year of experience in lead line cook, supervisor or leadership role.
• Previous kitchen experience in hotel/resort industry.
• Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment.
• Proven teamwork.
• Projects professional image that inspires trust and confidence.
• Enthusiastic and positive energy.

Physical Requirements

• Able to lift up to 40 lbs.
• Able to bend, stretch, and twist
• Able to stand for long periods of time
• Able to work in hot/cold environments
• Able to work around continuous moderate noise levels