Lead Line Cook

A Lead Line Cook is the second-in-command in the kitchen, assisting the Kitchen Manager. The Lead Line Cook is responsible for the day-to-day culinary operations in the culinary department. Functions include menu creation, food purchasing, and maintenance of quality standards. A Lead Line Cook assumes the role of cost controlling and maintaining food costs and supervises storage, stocking, and sanitation procedures. The Lead Line Cook assists in the management and training of new personnel, and scheduling staff work hours, and when the Kitchen Manager is away, the Lead Line Cook is in charge.

Core Responsibilities: 

• Efficiently supervise, guide, and train kitchen associates to provide quality food production for the restaurant, focusing especially on timing, portions, food quality and sanitation/cleanliness. 
• Ensure the standards pertaining to storage, rotation, production, portions, quality, and appearance are followed at all times. Follow food handling guidelines. 
• Ensure the opening and closing procedures for Line Cooks are completed.
• Inspect the cleanliness and working conditions of all tools, equipment, and supplies. 
• Efficiently expedite food from the kitchen.  
• Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
• Assist in food and beverage inventory.
• Follow the procedures on portion control – check all food for the right price, servers’ name, food cost control, and that the check was rung up properly. 
• Assist in menu and recipe creation, in cooperation with Leadership. 
• Ensure that the kitchen meets quality standards.
• Solve employee or customer issues that arise.
• Comply with and enforce sanitation regulations and safety standards.
• Maintain a professional approach with coworkers and customers.
• Other duties as assigned to ensure effective operation of the overall business.

 Knowledge, Skills, and Competencies: 

• Prior experience in a kitchen leadership role. 
• Effective communication skills, both verbal and written.
• High work ethic and self-initiative.
• Strong computer skills. 
• Regular attendance according to established guidelines.
• Adhere to a schedule provided by the Manager and work a minimum of 40 hours a week.
• May be required to work varying schedules to reflect the business needs.
• Must possess basic computational ability. 
• Focus and maintain attention to tasks, and complete work assignments on time despite frequent interruptions. 
• Ability to work in high-pressure, sometimes stressful situations. 
• Maintain a valid Manager's Safe Food Handling Certification.
• Comprehend and follow recipes, including the ability to expand/condense recipes.
• Focus and maintain attention to tasks, and complete work assignments on time despite frequent interruptions. 
• Ability to maintain excellent relationships with staff and always maintain staff and guest confidentiality at all times.

  Physical Requirements: 

• Stand and walk for varying lengths of time, often long periods of time. 
• Remain in a stationary position throughout work shift. 
• Bend, stoop, squat, and stretch to fulfill cooking, cleaning, and stocking requirements.  
• Work takes place in an environment that can be very hot and very cold throughout the shift. 
• Lift and carry heavy objects weighing approximately thirty (30) to eighty (80) pounds. 
• Good communication skills, both written and verbal. 
• Grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing, listening, and hearing ability and visual ability. 
• Know and be able to administer first aid. 
• Direct evacuations in an emergency.

Bergamos Retreat & Bistro 313 prohibits discrimination and harassment of any type and affords equal employment opportunities to employees and applicants without regard to race, color, religion, age, sex, sexual orientation, national origin, disability status, pregnancy, genetic information, protected veteran status, gender identity or expression, or any other characteristic protected by federal, state, or local laws.