Lead Line Cook

The Gist

The position will assist in managing all aspects of kitchen operations including planning, organization and training of the kitchen staff. This position will also lead and delegate as necessary to achieve objectives in sales, costs, employee retention, guest service, food quality, cleanliness, and sanitation.

What You’ll Do

• In conjunction with Taproom Manager, plans and directs food preparation and menu development.
• Collaborates with all ordering, inventory and cost control of food products and supplies.
• Oversees the activities of the kitchen staff and monitors food production and presentation in the absence of the Taproom Manager.
• Maintains food quality within existing standards and establishes new standards as needed.
• Safeguards all food preparation employees by developing their knowledge about safety, sanitation and accident prevention principles.
• Affords assistance in the proper clean up and closure of the kitchen.
• Processes and inspects deliveries including meat, produce, poultry, dry goods for completeness and quality.
• Might serve as an expeditor as needed.

What We’re Lookin’ For

• A minimum of 2 years of experience in kitchen preparation and cooking.
• Must be able to follow oral and written instructions.
• Food handler’s card required upon hire.
• Regular, predictable, and dependable attendance.
• Team player with the confidence to take the lead and guide other employees as necessary.

Key Relationships

Reports directly to Taproom Manager. Frequent interaction with the Kitchen and Taproom teams.

Physical Requirements

• Requires moderate physical efforts. Standing, carrying, bending, stretching, stooping, pulling, and pushing, lifting of weights up to 50 pounds.
• Working conditions involve noise, heat, changes in temperature, kitchen elements, odors, moisture, etc.
• May be required to work additional hours as dictated by workload and staffing.
• Must be willing to work evenings, weekends, and holidays.