Description

Lead Line Cook Responsibilities & Duties

• Assist the Kitchen Manager in all facets of kitchen operations.
• Fulfill the role of the Kitchen Manager in their absence.
• Liaison between linecooks and front of house during shift.
• Ensure that kitchen staff are following Social Misfits company culture policies.
• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Keep the immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Monitor the quality of all food products and presentations.
• Oversee line cook staff during the daily operation of the kitchen.
• Respond to guest complaints in a timely manner.
• Ensure compliance with SOPs in all outlets.
• Enforce controlled food portion size, visual appeal, taste and temperature of items served.
• Check all stations at the end of every shift for proper food storage and sanitation.
• Monitor and ensure the use of safe sanitation practices, following all current federal and local Food Code guidelines.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance
• Monitor and maintain kitchen equipment.
• Set up and stock food items and other necessary supplies.
• Prepare food items by cutting, chopping, mixing, and preparing sauces.
• Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards.

Qualifications

Reports To: Executive Chef & Kitchen Manager

Required Training, Education, & Experience:

• High School Diploma or equivalent
• Two to five years of previous kitchen experience
• Previous Leadership or Supervisor Experience

Minimum Qualifications:

• Must have command of the English language, written and verbal.
• Basic mathematical skills for report/forecast preparation and other calculations.
• Must be able to work flexible days and hours, including weekends and holidays.
• Good hearing and vision with or without corrective lenses.
• The ability to work on your feet for most of the day and able to lift at least 60 pounds.
• Acute sense of taste is required
• Knowledge of various cooking methods, ingredients, and procedures
• Leadership and decision making skills
• Handles pressure and deals with uncertainty
• Time-management skills, able to perform several tasks simultaneously.

Language Skills

Ability to read and comprehend simple instructions, short correspondence and memos, ability to write simple correspondence, ability to effectively present one-on-one and small group situations to customers, clients, and other staff members of the organization and restaurant community.

Mathematical Skills

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, and percentages and ability to apply concepts of basic algebra.

Reasoning Ability

Ability to apply common sense understanding to carry out instructions furnished written, oral, or diagram form, ability to deal with problems involving several concrete variables in standardized situations and ability to address customer personalities in various business situations.

Physical Demands

The physical demands described here are representative of those that must be met by a staff member to successfully perform the essential functions of the job. While performing the duties of this job, the staff member is regularly required to stand, walk, and verbally interact with other employees and guests. The staff member must occasionally lift and/or move up to 50 pounds.

Work Environment

The work environment characteristics described here are representative of those a staff member encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate. The staff member will work in a high traffic/high volume restaurant environment and will be required to spend a majority of their time on their feet.

Schedule Requirements

Availability to work must include evenings, weekends, and some holidays during the restaurant’s hours of operation.