Lead Line Cook

Job Summary

RISD Dining is seeking a Lead Line Cook to join its in-house dining and catering program. The role involves delivering exceptional hospitality by supporting local farms through seasonally-inspired menus and utilizing the strengths of the staff to provide top-notch culinary artistry.

About the Role

The Lead Line Cook actively participates in the production of well-prepared food items, adhering to various recipes and menus as determined by the Executive Chef. They also provide direction to shifts in the absence of the Culinary Production Supervisor, oversee closing responsibilities, maintain kitchen cleanliness, and actively participate in a team setting with keen attention to customer service and culinary details.

Essential Functions

• Responsible for pre-preparation work necessary for timely production during meal periods and catering.
• Hands-on production work, following recipes and preparing items using appropriate equipment as per recipe specifications, including frying, grilling, baking, steaming, broiling, and sautéing.
• Works with the Executive Chef and Culinary Production Supervisors to develop and maintain late-night menu items and specials.
• Ensures all health code procedures are followed, including temperature management, personal hygiene, and sanitation.
• Anticipates customer volumes and service requirements, using good judgment in regards to volume of items being prepared at any given time.
• Routinely consults with supervisor and others regarding prepared items, paying particular attention to quality of overall appearance, flavor, nutrition, and presentation.
• Checks to ensure descriptions and menus accurately reflect offerings, receiving and providing constructive feedback.
• Responsible for opening and/or closing the operation, including setting up and breaking down, cleaning the food line, and rotating food in accordance with health code laws.
• Ensures that all opening and closing duties are properly performed, completing time/temperature logs, ensuring dish area is clean and orderly, equipment is turned off and cleaned, and all garbage is removed.
• Ensures dining room and serving equipment are properly cleaned and re-stocked for next day service.
• Provides guidance to the morning or evening Dining Room Attendants.
• Sets up and locks safes and secures cabinets, or verifies draw counts if opening.
• Opens and closes dining unit’s doors, shuts off lights and fans.
• Maintains cleanliness of all cooking areas, equipment, refrigerators, and freezers.
• Alerts management/supervisory staff when stock is needed. May be required to place orders as needed.

Required Knowledge/Skills/Experience

• Strong oral communication skills, including the ability to effectively communicate with diverse and multilingual populations.
• Ability to work effectively independently and in a team setting.
• Basic computer skills or willingness and ability to learn.
• Rhode Island sanitation/ServSafe certification is required or must be attained within orientation and review period.
• Associates degree in Culinary Arts preferred or an equivalent combination of education and experience.
• A minimum of two (2) years of progressively responsible experience, including some supervisory experience, in a fast-paced, high-volume restaurant or institutional food service setting with high-quality standards.
• Additional culinary education; Prior experience working in a commissary production kitchen and/or catering environment; Experience using Menu Management systems; Recipe testing and updating and/or writing; Experience with authentic cookery of international cuisines, especially Chinese, Korean, Japanese, Indian, Middle Eastern, Spanish, and Latino.
• A valid driver's license and safe driving record.