What are the responsibilities and job description for the LEAD LINE COOK position at Lake Naomi Club?
Primary Purpose
Assist the Executive Chef and Sous Chef in all duties. Ensure that all prepared foods meet the standards of excellence. Develop quality products through consistent execution of hot sauces and line production. Optimize profits and increase sales by controlling food cost and production. Execute daily specials that reflect the standards of quality of the concept and that optimize profits and exceed guest expectations. Execute and oversee all kitchen operations, ensuring the restaurant and company standards of quality and service are met
Duties and Responsibilities
-
Assisting the Clubhouse Manager and Executive Chef with all facets of the Food & Beverage Operations.
-
Perform all duties and responsibilities directed by the Clubhouse Manager and/or Executive Chef in relation to office procedures and policies in regard to inventory, cleaning, preparation, opening and closing procedures.
-
Keeps the Clubhouse Manager and Executive Chef promptly and fully informed of all problems or unusual matters of significance, and take prompt corrective action where necessary.
-
Set-up and break down food lines including broiler, deli and hot line.
-
Ensure recipe adherence and ticket times meet the standard.
-
Maintain a clean and sanitary work station area practicing good safety, sanitation and organizational skills.
-
Perform all duties and responsibilities in timely and effective manner in accordance with established company policies to achieve the overall objectives of the position.
-
Maintain a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity, efficiency and effectiveness.
-
Provide a favorable image of the Lake Naomi Club at all times to promote its aims and objectives, and to foster and enhance public recognition and acceptance of all of its areas of endeavor.
-
Responsible for maintaining cleanliness and order of kitchen and work area.
-
Maintain equipment and supplies.
-
Perform any additional duties as assigned by the Clubhouse Manager and Executive Chef regarding office procedures & policies.
1. At least 2 years BOH experience in a similar restaurant.
z. Culinary degree recommended.
3. Recommended that you maintain current ServSafe Certification.
4. Must possess a basic understanding o professional cooking and knife handling skills
S. Must possess the ability to operate kitchen equipment safely and properly.
Salary : $20