LATE NIGHT LEAD LINE COOK

McGillicafey; Canada; On-site; CAD 40,000 - 50,000; Full time

Job summary

McGillicafey is looking for a Lead Line Cook to oversee kitchen operations and manage a team during meal preparation. Responsibilities include ensuring food quality, coaching junior cooks, and maintaining compliance with health regulations.

The ideal candidate must have prior kitchen experience, strong leadership skills, and be knowledgeable in food safety standards. This position offers a dynamic work environment that requires multitasking, creativity, and flexibility with scheduling.

Qualifications

• Prior experience in a restaurant kitchen food service role is required.
• Ability to multitask and work in a fast-paced environment.
• Flexibility to work a variety of shifts including evenings and weekends.
• Knowledge of basic math and reading skills.

Responsibilities

• Lead line cook on the kitchen hot line directing kitchen team.
• Coordinate cooking and preparation of food items.
• Ensure food items are properly stored and sanitation protocols are followed.
• Supervise and train kitchen staff and line cooks.

Skills

Team leading and management skills

Multitasking

Understanding of kitchen operations

Food safety knowledge

Education

Safe food handler’s certification

Tools

Deep fryers

Griddles

Ovens

Job description

Starting Payrate: $20.00/hour + tip share gratuities

Qualifications

Prior experience in a restaurant kitchen food service role is required.

Team leading experience within a kitchen setting with strong leadership and management skills.

Strong understanding of short-order kitchen operations and all aspects of a cookline including equipment such as deep fryers, griddles, ranges, ovens – convection and pizza.

Ability to multitask and work in a fast-paced environment and work effectively under pressure.

Knowledge of basic math and reading skills.

Flexibility to work a variety of shifts, including mostly evenings and weekends, and statutory holidays.

Ability to stand for long periods of time.

Knowledge of food safety regulations and sanitation requirements. Safe food handler’s certification is a requirement.

Physical stamina and ability to lift heavy pots and pans.

Responsibilities

• Lead line cook on the kitchen hot line while responsible for directing and instructing the kitchen team.
• Coordinating the cooking and preparation of food items and dishes in a timely manner.
• Ensuring all food items are properly stored, implementing and overseeing cleanliness and sanitation protocols.
• Supervising, training and developing kitchen staff and line cooks on protocol and procedures.
• Ensuring food quality and monitoring food presentation and service.
• Ensuring compliance with all health and safety regulations within the kitchen area.
• Communicating effectively with management staff to resolve any issues or dissatisfaction.
• Prepare and cook dishes according to the restaurant’s menu and preping ingredients and assembling dishes according to restaurant recipes and specifications.
• Perform routine kitchen tasks.
• Ensure that kitchen health and safety standards are followed.
• Coordinate with the kitchen team to ensure customer satisfaction.
• Duties and responsibilities may vary depending on the needs and requirements during the shift worked.

Lead Line Cooks are responsible for leading the cookline as a first grill cook duty with organizing and overseeing the work of the kitchen staff, ensuring meals are prepared accurately and in a timely manner. The lead line cook reports to the Kitchen Manager or General Manager.

What does a Lead Line Cook do?

A Lead Line Cook, also known as a Chef de Partie, are the senior authority in the kitchen after the head chef or kitchen manager.

The primary responsibility of a Lead Line Cook is to oversee the operations of a kitchen, ensure the food preparation and cooking processes are executed correctly, and maintain the highest standards of food quality and presentation.

They manage and train junior cooks, delegate tasks, and ensure that kitchen supplies are adequately stocked.

Lead Line Cooks are skilled in various cooking techniques. They collaborate with the kitchen staff to maintain safety and hygiene standards in the kitchen.

A Lead Line Cook is also responsible for monitoring and maintaining the consistency of the dishes that come out of the kitchen, ensuring they meet the restaurant’s specifications and the customers’ satisfaction.

What qualities make a good lead line cook?

A good lead line cook is a strong leader, able to direct a team under high-pressure circumstances.

They must be organized and able to multitask, ensuring all dishes are prepared correctly and on time.

Creativity is also important, as they may be responsible for developing specials, features and menu items as needed.

Lastly, they must be dedicated to maintaining a clean, safe kitchen environment.