Lead Line Cook, Pascal & Sabine

Lead Line Cook

A Line Cook at any Smith restaurant prepares food and ensures each dish is made to recipe with integrity. A line cook is responsible for the station’s workflow and getting meals out on time. They oversee the cooking process from start to finish and determine how much time each steep requires. The line cook must set up and stock their cooking area with all essential items.

A Line Cook is detail oriented, highly organized, and an excellent communicator. They always keep their station impeccable and well stocked to ensure food safety and high-quality dishes. They will work closely with their teammates by communicating powerfully to ensure a smooth operation and enjoyable experience for guests. Commitment, enthusiasm, integrity, humility, sense of team, and grace under pressure are required.

Accountabilities include

• Setting up and stocking stations with all necessary supplies
• Oversee the preparation of ingredients and ensure that all dishes are prepared according to recipes and quality standards.
• Following Chef de Cuisine and Sous Chef’s instructions
• Maintain high standards of food quality, taste, and presentation through regular inspections and tastings.
• Cleaning up station and properly storing food and ingredients
• Ensuring food comes out in a timely fashion with integrity and of high quality
• Comply with food safety and sanitation regulations and safety standards
• Assist in managing inventory levels and minimizing food waste to optimize cost control.
• Maintain a positive and professional approach with coworkers and guests
• Clock in and out for every shift at kiosk terminal

Ideal skills and attributes

• Ability to multi-task and move with urgency and intention in a fast-paced work environment
• Clear and effective communication skills, both verbal and written (including digitally). With the ability to communicate professionally with team members and management.
• Strong organizational and multitasking abilities, with the ability to prioritize tasks and manage time effectively.
• Ability to remain calm and professional in a fast-paced work environment
• Strong culinary skills with expertise in a variety of cuisines and cooking techniques.
• Excellent understanding of various cooking methods, ingredients, equipment, and procedures
• A collaborative and team-oriented attitude, with a willingness to pitch in and assist wherever needed.
• Able to lift 20 to 40 pounds
• Able to stand, walk (up and down flights of stairs), reach, for 100% of work time
• Ability to work mornings, evenings, weekends, and holidays as required.

$24-$27 an hour, DOE.

If candidate remains full-time through their one year anniversary they become eligible for health insurance benefits.

Employee discounts at multiple venues in restaurant group.