Lead Line Cook

About the role

May be responsible for opening and/or closing the kitchen. Leads kitchen staff to ensure food gets out in a timely manner. Assists Executive Chef and Sous Chef to maintain food costs and minimize waste. Sets up and stocks stations with necessary supplies. Prepares food for service, including chopping vegetables, butchering meat, or preparing sauces. Cooks menu items in cooperation with other kitchen staff. Answers, reports, and follows Executive or Sous Chef's instructions. Cleans up station and handles leftover food. Stocks inventory appropriately. Ensures food is prepared simultaneously, in high quality and in a timely fashion. Complies with nutrition and sanitation regulations and safety standards. Maintains a clean, organized, and safe kitchen; ensures all sanitation procedures are followed; adheres to all health and safety regulations and procedures.

Responsibilities

• Lead kitchen staff to make sure food gets out in a timely manner.
• Assist Executive Chef and Sous Chef to maintain food costs and minimize waste.
• Set up and stock station with all necessary supplies.
• Prepares food for service to include chopping vegetables, butchering meat, or preparing sauces.
• Cooks menu items in cooperation with the rest of the kitchen staff.
• Answer, report, and follow Executive or Sous Chef’s instruction.
• Clean up of station and takes care of leftover food.
• Stocks inventory appropriately.
• Ensures that food comes out simultaneously, in high quality and in a timely fashion.
• Complies with nutrition and sanitation regulations and safety standards.
• Maintains a clean, organized, and safe kitchen; ensures all sanitation procedures are being followed; ensures adherence to all health and safety regulations and procedures.
• Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts and otherwise works on materials with great precision.

Requirements

Must be available to work all shifts including evenings, weekends and some holidays.

Qualifications

• Must be available to work all shifts including evenings, weekends and some holidays.

Skills

• Great precision with hand tools or machines.
• Reads and follows recipes.
• Measures and cuts materials with precision.

Benefits

• 401(k)
• 401(k) matching
• Dental insurance
• Employee assistance program
• Employee discounts
• Flexible spending account
• Health insurance
• Life insurance
• Paid time off
• Referral program
• Tuition reimbursement
• Vision insurance

Pay

N/A

Schedule

N/A

Company Information

Established in 2011, Carter Hospitality Group, LLC. is a family-owned hospitality company with 4 hotels and resorts as well as 3 wineries across the United States. Based in Orange County, California, the company manages and owns a portfolio of luxury properties including South Coast Winery Resort & Spa, Temecula, California; Carter Estate Winery and Resort, Temecula California; and Carter Creek Winery Resort & Spa, Hill Country, Texas. Carter Hospitality Group also serves as the owner-franchisee for Radisson Hotel Orlando Lake Buena Vista South, Orlando Florida. The company also owns the South Coast Winery in Temecula California, Carter Estate Winery in Temecula California and the Carter Creek Winery in Hill Country, Texas. For More information, visit us at CarterHospitality.com.

Purpose

Enriching lives by crafting exceptional environments and experiences.

Niche

We design, build and care for unique settings where communities thrive and memorable experiences come to life.

Equal Employment Opportunity

We are an Equal Employment Opportunity employer.