Overview: As a Lead Line Cook, you'll be an integral part of our culinary team, responsible for ensuring the efficient operation of the kitchen and the delivery of high-quality dishes. You'll collaborate closely with the Head Chef to maintain standards of excellence in food preparation, presentation, and kitchen organization. 

Responsibilities:

1. Food Preparation and Cooking:

   • Prepare and cook dishes according to established recipes and standards.
   • Oversee the execution of menu items during service periods.
   • Ensure that all food items are cooked to the appropriate temperature and presented attractively.

2. Leadership and Supervision:

   • Supervise and train line cooks, ensuring they adhere to recipes and procedures.
   • Delegate tasks effectively and manage the workflow during busy periods.
   • Motivate team members to maintain high levels of productivity and morale.

3. Kitchen Operations:

   • Maintain a clean and organized kitchen environment, adhering to sanitation standards.
   • Monitor inventory levels of ingredients and supplies, and place orders as needed.
   • Assist in the development and updating of menu items and specials.

4. Quality Control:

   • Conduct regular quality checks to ensure that all food items meet our standards of taste, texture, and presentation.
   • Address any issues or discrepancies promptly and take corrective action as necessary.

5. Safety and Compliance:

   • Adhere to all health and safety regulations and ensure that the kitchen operates in compliance with local, state, and federal laws.
   • Implement and enforce proper food handling procedures to prevent foodborne illnesses and ensure food safety.

Qualifications:

• Proven experience as a line cook in a high-volume kitchen, with at least 2 years in a leadership or supervisory role.
• Extensive knowledge of cooking techniques, food safety standards, and kitchen equipment.
• Strong leadership and communication skills, with the ability to motivate and manage a team effectively.
• Excellent organizational and multitasking abilities, with a keen eye for detail.
• Flexibility to work day time hours, weekends, and holidays as required.
• Certification from a culinary school or relevant training program is a plus.

Benefits:

• Competitive salary
• Health insurance
• Paid time off
• Employee discounts
• Opportunities for advancement