In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen.
Overview
The Lead Line Cook is responsible for aiding in the organization, coordination and supervision of the preparation of hot and cold food production, maintenance of quality and/or portion control, and the maintenance of sanitation and safety standards. Under the supervision of the Head Chef, the Lead Line Cook acts as a working supervisor-in-training, coordinating and evaluating the work of the lower level kitchen staff and participates in recipe and product development.
Experience/Skills
•Knowledge of food quality, nutrition, and sustainable practices
•Excellent verbal communication and customer service skills
•Strong vocal leadership and team building skills
•Punctual, organized, and trustworthy
•Able to work under pressure while maintaining high standards
•Clean criminal record
This role will pay an hourly rate of $26 to $28.
For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).
Responsibilities
•Work closely with the Head Chef
•Fill in where needed to ensure guest service standards and efficient operations
•Have a full understanding of food safety and sanitation practices
•Maintain industry standards of food quality and presentation
•Follow company rules and regulations
•Prepare food orders in a timely and organized manner
•Lead the team in preparation of all food items required for service on the line
•Preparation of all menus and meals (i.e., breakfast, lunch, and dinner - including appetizers,
desserts and occasional hot snacks)
•Ensure guest's special dietary needs are met
•Supervise and assist in kitchen clean-up and in general maintenance of all cooking and service items in orderly and sanitary condition according to good health-keeping practices, government regulations and Guardian BrewingCompany standards
•Be available for functions as they arise to ensure that the food is prepared and served as required
•Motivate and inspire staff by outlining achievable goals and objectives; providing supervision,
accountability, and recognition; leading by example.
Qualifications
•Must be 21 years or older
•Strong verbal and written communication skills
•Strong multitasking skills
•Strong customer service and management skills
•Team player with strong leadership skills
•Knowledge and experience with Restaurant POS & credit card and cash handling
•Progressive senior kitchen management experience
•Ability to maintain high levels of food quality, consistency, and hygiene
•Outstanding leadership, communication, and organizational skills
•Hands-on with hiring, training, and developing hourly employees
•Excellent work ethic and drive to succeed
•Able to work flexible hours including working nights, weekends, and holidays to manage and
train effectively.