WHAT YOU'LL DO
• The Lead Line Cook is a Sous Chef in training position, full job description and all job duties will be learned and practiced when sous chef is absent
• Mentor and collaborate with Entry and Senior Line Cooks, apprentices, & stewards along with daily preparation and production of their food outlet
• Utilize company F&B procedures as well as health department regulations, and federal guidelines
• Maintain Food Cost and Labor Cost
• Check freshness of foods and ingredients, ensure all recipes and portion-use records are followed
• Be aware of all guest feedback scores and conspire for positive influence on rankings
• Foster a climate of cooperation and respect between coworkers
• Perform other duties as assigned
WHAT YOU'LL BRING
• The Lead Line Cook must have knowledge of all cooking and preparation equipment
• Basic cooking skills, IE: Sautéing, Broiling, Frying, Roasting, Butchery, Garde Manger, Pantry, Breakfast Cookery, etc.
• Culinary Education or apprenticeship preferred but not mandatory
• Ability to stand and move at a fast pace for long periods of time
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