Lead Line Cook (Hotel Job)

Duties/Responsibilities

• Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices and adherence to health code.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Prepare, season, and cook soups, meats, vegetables, desserts, or other food for both fine dining restaurant patrons and banquet events.
• Demonstrate all proficiencies required in a Line Cook II position.
• Substitute for or assist other cooks during emergencies or rush periods.
• Act as manager of the kitchen, in the absence of the Chef or Sous Chef.
• Check food and kitchen supplies; ensure cooking utensils, pans and other equipment are kept in a clean and sanitary condition.
• Assign cleaning duties as needed to all kitchen staff to complete daily, weekly, and monthly cleaning schedules.
• Ensure kitchen is cleaned and ready for the next shift.
• Ensure all food preparation for the next shift is complete and accurate.
• Record food temperatures, production, and waste on required documentation.
• Aid in schedule accountability.
• Perform other related work duties as assigned.

Performance Expectations

• Serve as a professional role model with work ethic, attitude and compliance.
• Effective time management and organizational skills.
• Build positive relationships with staff, students and guests.
• Able to follow instructions (i.e. menus/recipes) as well as to cook and plan meals.
• Must be able to stand 5-6 hours a day and to squat, reach & bend on a regular basis.
• Must be Knowledge of food storage/handling techniques and relevant health code.
• Requesting or checking in product in timely manner.
• Aid in completing forms for employee and student needs such as injury reports.
• Welcome, value, and nurture people of all backgrounds, perspectives, and experiences, as well as support and promote an environment that accepts differences.

Physical Activities

• Indoor environment
• Noise
• Odors
• Extreme temperatures
• Moisture and/or humidity
• Fumes
• Gases
• Poor ventilation
• Burn hazards
• Moving mechanical parts
• Standing over 2/3 of the time
• Walking over 2/3 of the time
• Sitting under 1/3 of the time
• Using hands over 2/3 of the time
• Reaching with hands and arms over 2/3 of the time
• Climbing or balancing under 1/3 of the time
• Stooping, kneeling, crouching, or crawling under 1/3 of the time
• Talking or listening over 2/3 of the time
• Tasting or smelling over 2/3 of the time
• Moving up to 50 pounds up to 2/3 of the time

Minimum Qualifications

• High school diploma or the equivalent required.
• Commercial kitchen experience or culinary education.

Preferred Qualifications, Licenses, Certifications, Or Registrations

• Preference will be given to those candidates with a post high school degree.
• Preference will be given to those candidates with a minimum of two years full-time experience in a related hospitality setting or the equivalent education and related work experience.
• Preference will be given to candidates who have demonstrated kitchen leadership experience.

Required Question

Please list day of week and start and stop times. (example: Mon 4pm-11pm)
Provide the minimum and maximum ( example: 15-30)
Briefly describe your prior supervisory experience?
If you were referred to work here by another Hotel employee, please list their name here: