Full Time Lead Cook-Palm Bar

Access Management; Chicago (IL); On-site; USD 1,000; Full time

Job summary

An established industry player is seeking a Lead Cook to oversee kitchen operations and ensure high-quality food preparation. This role involves managing cooking stations, supervising staff, and maintaining safety standards. If you have a passion for culinary excellence and leadership experience, this is an exciting opportunity to make a significant impact in a dynamic kitchen environment. Join a team that values quality and creativity, and help shape the culinary experience for guests while fostering a collaborative atmosphere among kitchen staff.

Qualifications

• Minimum 3 years experience in a high-volume kitchen environment.
• Proven experience as a line cook with leadership experience.

Responsibilities

• Oversee food preparation and presentation during service.
• Supervise and mentor kitchen staff, ensuring quality and safety.

Skills

Leadership

Cooking Techniques

Time Management

Multitasking

Organizational Skills

Food Safety Knowledge

Education

Culinary Degree or Equivalent Training

Tools

Kitchen Equipment

Job description

Position Title: Lead Cook
Reports To: Culinary Director
Location: Palm Bar

Employment Type: Full-Time

Pay Rate: $26 per hour

Job Summary

The Lead Line Cook is responsible for overseeing the daily operations of the kitchen’s cooking stations, ensuring that all food is prepared to the highest standards of quality and presentation. This role requires a skilled cook with leadership experience who can supervise a team, maintain kitchen organization, and ensure compliance with safety and sanitation regulations.

Responsibilities

1. Oversee and participate in the preparation, cooking, and presentation of food during service.
2. Ensure all dishes are prepared according to recipe specifications, with consistent quality and portion sizes.
3. Manage and monitor cooking stations, ensuring smooth operations during busy periods.
4. Prepare and assemble dishes in a timely manner while maintaining high standards of presentation.
5. Ensure the kitchen is stocked with essential ingredients, and assist with food ordering and inventory management.
6. Maintain cleanliness and organization of the kitchen, including cleaning cooking utensils, equipment, and work areas.
7. Assist in menu development and offer suggestions for seasonal dishes or menu changes.

Leadership and Staff Management

1. Supervise and mentor kitchen staff, including line cooks and prep cooks.
2. Provide training and ensure all kitchen staff are well-versed in proper cooking techniques, safety procedures, and company policies.
3. Delegate tasks and responsibilities to the kitchen team, ensuring efficiency and quality during service.
4. Monitor and manage kitchen staff performance, providing constructive feedback and addressing issues as they arise.
5. Assist in scheduling and managing kitchen personnel to ensure proper coverage for shifts.

Food Safety and Quality Control

1. Maintain high standards of food safety and cleanliness in accordance with health department regulations.
2. Ensure all food items are stored correctly and waste is minimized.
3. Inspect food products, ensuring freshness and quality are maintained.
4. Maintain a clean and organized work environment, including regularly checking kitchen equipment and utensils.

Communication and Collaboration

1. Communicate effectively with front-of-house staff to ensure proper coordination during service.
2. Collaborate with the Executive Chef to address menu changes, new dishes, and culinary trends.
3. Manage kitchen order flow and ensure that orders are prepared and delivered promptly.

Qualifications

1. Minimum of 3 years of experience in a high-volume kitchen environment.
2. Proven experience as a line cook, with leadership experience in a culinary setting.
3. Strong understanding of cooking techniques, kitchen equipment, and safety standards.
4. Excellent time management, multitasking, and organizational skills.
5. Ability to work under pressure and maintain composure during busy service periods.
6. Knowledge of food safety and sanitation procedures.
7. Ability to lift up to 50 lbs and stand for extended periods.
8. Culinary degree or equivalent training preferred but not required.