Lead Line Cook
About The Position
The Lead Line cook will be responsible for the daily operations of all components of their respective station. The Lead Line Cook will be involved in all aspects of the concept from ordering, managing employees to execution and work closely alongside the Executive Chef to ensure all safety standards are met. This Monday- Friday role would be perfect for a passionate chef with great experience working in a busy restaurant or cafe that operates in a quick service setting, with a build your own style menu who is ready to take a step into a leadership role in a supportive and exciting environment.
Requirements
- 3+ years of relative experience in full service, moderate to high volume Restaurant, Club or Catering establishment.
- Lead by example in all aspects of the business (production/attitude/cleaning/punctuality)
- Lead by example in regards to safety and sanitation standards set by the local Health Department
- Ability to work efficiently in order to maximize team output and minimize overall labor hours
- Ability to maintain a calm and collected demeanor amidst chaos
- Basic knowledge of Excel, Docs, and Google Drive, as well as daily timekeeping apps.
- Ability to understand and communicate in written + spoken English
- This position must maintain ServSafe Food Handler card (company-paid); must have a valid drivers license
- This position requires the ability to lift up to 50 lbs, the ability to stand for long periods of time, and the ability to bend, squat, and reach
Nice To Haves
- Culinary Degree or similar a plus
Responsibilities
- Lead production of all station items to including cooking proteins to correct temperature, grains, pickled items, fresh prepped greens and toppings, dressings and all components coming off the station.
- Hold full ownership of labeling and organization pans and delis, and discarding out of date product from common storage areas
- Execute strict quality control and assurance, act as Sanitation and Safety and Safety Champion in the BLV kitchen.
- Own daily pack out temperatures (Temp items at final cooking temp for proteins, temp all items before getting packed out, re-therm hot items if necessary, give daily sheet to Managing Chef on day to day basis)
- Assist with daily deep-clean items, comply with and enforce sanitary regulations and safety standards
- Assist the Executive Chef in facilitating discussions and answering questions about production, packout, and clean-up
- Assist the Executive Chef with the development and augmentation of systems in place
Benefits
- Compensation : $29 per hour
- Company-sponsored health insurance plans, including 100% company-paid HDHP, as well as vision + dental opt-in
- 401(k) program available after six months of employment
- 80 hours of PTO with each year of employment; paid winter break from Dec 24 - Jan 1
- Free lunch during meal service
- Opportunities to take on larger roles within our organization + learn with a fast-growing start-up
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
