Harry Soffer Lead Line Cook

Tb-Isle-Resort-Lp; Florida; Presencial; USD 55 000 - 70 000; Tempo integral

Resumo da oferta

Tb-Isle-Resort-Lp is seeking a Lead Line Cook to prepare high-quality dishes for multiple hotel outlets. The role emphasizes timely, accurate prep of made-to-order foods and precise plating according to contract specifications.

Ideal candidates have 5–7 years of culinary experience, a professional demeanor suitable for a luxury environment, and a Food Safety certification. You will ensure cleanliness, proper labeling, and safe operation under pressure across a busy kitchen.

Qualificações

• Minimum 5–7 years of culinary experience.
• Food Safety certification required.
• Professional demeanor appropriate for a luxury environment.
• Ability to handle a multitude of tasks in a dynamic environment.

Responsabilidades

• Prepare high-quality made-to-order dishes for various outlets.
• Ensure accurate plating and adherence to company specifications.
• Maintain kitchen cleanliness and equipment safety.
• Label and date all food items for proper production and inventory control.

Conhecimentos

Culinary experience

Food safety

English proficiency

Time management

Formação académica

High School diploma

Culinary certification

Ferramentas

Chef’s knife

Paring knife

Peeler

Descrição da oferta de emprego

Scope of PositionThe primary function of the Lead Line Cook position is to prepare high-quality food for all the various outlets. Lead Line Cook is responsible for timely and accurate preparation of made-to-order food and accurate preparation and plating of Banquet or Restaurant Food items based on company specifications and function contracts. The Lead Line Cook should have a complete knowledge of all Cook 1, Cook II and Cook III performance objectives as well as sound technical skills.Position RequirementsMinimum 5-7 years of culinary experience.Professional demeanor appropriate for a luxury environment.Able to handle a multitude of tasks in an ever-changing environment.Food Safety certification will be required.Ability to maintain composure and objectivity under pressure.Effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.ResponsibilitiesApproach all interactions with guests and employees in a friendly, service-oriented manner.Always comply with the Hotel’s standards and regulations to encourage safe and efficient hotel operations.Follow Occupational Health & Safety regulations.Ensure equipment and kitchen cleanliness.Maintain refrigerators and kitchen clean and organized with all food items labeled and dated to facilitate the necessary production to achieve company goals.Keep production of food at an adequate level, which does not result in excessive leftovers and waste.Knowledge and timely skills in various knife-cutting techniques, such as cutting, dicing, and slicing. Refined skill set in the knowledge and preparation of garnishes.Knowledge of pantry positions products i.e., Lettuce identification, Classical Salad presentation, and preparations. i.e., Niçoise, Fruit Salad, Waldorf, Cobb, Chef’s Salad, Potato Salad, and Coleslaw.Knowledge of meat identification and cookery. I.e., Various cuts of beef, pork, veal, lamb, poultry, and corresponding cooking techniques e.g. Braising, grilling, roasting, pan frying, sautéing. Accurate knowledge of cooking temperatures to ensure a steak is cooked properly from rare to well done.Knowledge of fresh and saltwater fish, crustaceans, mollusks, and various mixed cooking techniques. Poaching, simmering, deep-frying, baking, broiling, sautéing, and pan-frying.Knowledge of vegetable preparation. i.e., various cutting techniques such as brunoise, paysanne, dice, allumette, battonet, mince, julienne, Parisian, noissette. A solid knowledge of proper cooking preparations, boiling, blanching, steaming, grilling, pan frying, baking, and deep-frying.Knowledge and ability to prepare different methods of starch cookery. I.e., risotto, rice, potatoes (croquettes, berny, marcaire, pont- neuf, dauphinoise, dauphine, chateau, duchesse) polenta, pasta.Knowledge of identification, classification, and preparation of mother sauces i.e., hollandaise, béchamel, tomato, Espanola, and veloute.Knowledge and ability to identify and prepare secondary sauces such as Mornay, chasseur, choron, beurre blance, marchand de vin, curry, and normande.Knowledge in identification and preparation of basic soups such as consommé, clear, cream, puree, bisques, and chowders as well as specialty and National soups using the various and proper thickening agents.Knowledge of food safety with critical control temperatures, danger zones, cross-contamination, sanitization, food-borne illness, toxins, and chemical poisoning.Ensure the team leader is aware of any special products needed for upcoming functions.Must stay current and up to date with trends.Must supply their own basic tools of the trade i.e., Chef’s knife, paring knife, peeler.Perform any other reasonable requests made by your manager or supervisor.EducationHigh School diploma and/ or experience in a luxury hotel or a related field preferred.ORCulinary certification or degree preferred and/or a minimum of 5 years of culinary experience.Skills and AbilitiesAbility to communicate in the English language (Second language is a plus).Knowledge of proper chemical handling, cleaning techniques, and use of equipment/ machinery.Able to work flexible schedules including holidays and weekends.Able to perform multiple tasks.Physical RequirementsPhysical agility and ability to move quickly in confined spaces.Requires standing/walking/reaching and bending throughout the shift.Ability to push/pull/lift to 50 lbs.Ability to multitask and give direction under pressure.Work in areas of high heat and humidity.