Lead Line Cook

What You'll Do

• Provide excellent quality and presentation of all food to guests in a timely manner, whether in the restaurant or at banquet events.
• Prepare high-quality food items consistently according to restaurant and banquet specifications.
• Stock and maintain sufficient levels of food products at line stations and assist with setting up banquet food stations as designed for each event.
• Follow item specifications for preparation, execution, and presentation across both à la carte and event service.
• Know and consistently comply with standard portion sizes, cooking methods, quality standards, and kitchen policies and procedures.
• Practice proper sanitation and safety standards, including cleaning, labeling, and accurate storage of all food items, while adhering to health regulations.
• Maintain a clean and organized work station, including all kitchen equipment and prep areas.
• Assist in the daily cleaning of the pantry, cooking line, prep kitchen, dish area, walk-ins, and banquet prep spaces.
• Work collaboratively with teammates and other departments to support seamless restaurant service and successful events.
• Report any maintenance or repair needs to the Executive Chef.
• Follow departmental policies, attendance expectations, and all guidelines outlined in the Employee Handbook.

What You Bring

• 2 years of previous experience in restaurant and/or culinary experience in a high-volume, full-service restaurant is preferred.
• Time management and organizational ability required for high quality food production.
• Ability to work with minimal direction or supervision to complete assigned tasks.
• Food Handler Certification (if applicable).
• Trained in knife skills and basic kitchen equipment usage.
• Able to multitask in a dynamic, and fast paced environment.
• You're able to establish a positive rapport with many types of personalities.
• Flexible schedule, able to work evenings, weekends, and holidays when needed.