Lead Line Cook

The ACM at Jake’s Joint is the lead line cook and head supervisor in the kitchen. They oversee lunch and catering food execution and assist the GM with BOH operations. The ACM will be responsible for preparing daily prep lists and daily line checks. They will also oversee safety and sanitation in the kitchen along with organization of all food and supplies in the kitchen. Other responsibilities will be setting up stations, overseeing the proper daily closing of stations, inventory management, mentoring BOH employees, training new employees, assisting the GM with recipe development and execution of daily specials.

Duties and responsibilities:

• Leadership: Direct station staff, write daily prep sheets and assign tasks.
• Food preparation and quality: Prepare all dishes according to proper food specifications and adhering to all recipes 100% of the time. Be consistent with portioning, quality and presentation standards. All dishes must be picture perfect.
• Communication: Coordinate and communicate with GM, BOH and FOH staff all specials and food issues on a daily basis to ensure smooth, successful shifts.
• Inventory and ordering: Assist the GM with all ordering and stocking of products. Rotating and dating all products to ensure freshness and quality. Perform regular inventory with GM to control inventory and manage stock.
• Line management: Set up, maintain, properly stock and break down stations. Schedule weekly and monthly deep cleaning in the kitchen. Regularly check all equipment and small wares to ensure proper operation and everything is well maintained.
• Experience and Education: Minimum of five years of professional food service experience preferably in a high-volume restaurant or similar setting. Special event and catering experience preferable. High school diploma.
• Physical: Capable of lifting 50lbs repetitiously and capable of working on feet for long durations of time.
• Leadership: Experience with training and development of new and existing staff. Capable of leading and professionally communicating with staff.
• Skills and Knowledge: Demonstrate a strong knowledge of culinary techniques, sanitation regulations, safety awareness and multitasking. Strong communication skills, organization and the ability to work well under pressure. Ability to prioritize and delegate during the heat of the moment while maintaining time standards and meeting deadlines.
• Computer proficiency: Familiar with operating and understanding POS systems, Microsoft Word, Excel, vendor ordering guides and email communications.

• Passing of back ground check and drug screening required