Lead Cook

A Hiring Company; Tampa (FL); On-site; USD 20,664 - 27,552; Full time

Benefits offered by this job

Hourly pay with available benefits

Job summary

A local restaurant in Tampa is seeking a dedicated Lead Cook to oversee kitchen operations. Responsibilities include leading the cooking team, maintaining food safety standards, managing inventory, and ensuring quality control in food preparation. Ideal candidates should have at least two years of lead experience in a similar role. This position requires flexibility with work hours, including nights and weekends.

Qualifications

• At least two years of lead experience in a similar role.

Responsibilities

• Lead line cooks to ensure efficient food preparation.
• Maintain food safety and cleanliness in the kitchen.
• Assist with inventory management and ordering supplies.

Skills

Leadership

Food safety compliance

Inventory management

Time management

Team collaboration

Job description

We are seeking a dedicated and skilled Lead Cook to join our team at Bosphorous Turkish Cuisine. The role is to lead line cooks to ensure efficient food preparation and adherence to quality standards in a fast‑paced kitchen environment.

Responsibilities

• Lead line cooks from within the team, working alongside them to efficiently complete the line list.
• Ensure proper storage, rotation of food, and labeling products appropriately.
• Stock and maintain sufficient levels of food products at line stations to support a smooth service period.
• Know and consistently comply with the restaurant’s standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
• Assist with inventory management and ordering supplies as needed.
• Work collaboratively with other kitchen staff to ensure timely service and efficient operations.
• Maintain equipment and report any maintenance needs to the manager.
• Adhere to portion sizes and presentation standards to ensure consistent quality.
• Inspect, clean, and maintain food preparation areas, such as equipment and work surfaces, to ensure safe and sanitary food‑handling practices.
• Follow food safety and sanitation guidelines to maintain a clean and organized kitchen.
• Ensure food is stored and cooked at the correct temperature by regulating the temperature of coolers, ovens, grills, fryers, and other kitchen equipment.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, rotating stock, and labeling products appropriately.
• Ensure recipe adherence for all items and utilize quality control practices.
• Monitor ticket times compared to expected duration and provide coaching as needed.
• Coach and hold team accountable for time management opportunities to maintain standards.
• Champion workplace and food safety and sanitation/HACCP practices.
• Receive incoming products from vendors, ensuring orders are complete and in acceptable condition, and communicate any errors or other issues with vendor representatives.
• Coordinate with and assist fellow employees to meet guests’ needs to support the operation of the restaurant to ensure guest service standards and efficient operations.
• Monitor and ensure proper safety and sanitation of equipment and facility, addressing or reporting areas in need of attention as appropriate.
• Provide timely and consistent feedback to team members.

Requirements

• At least two years of lead experience in a similar role.
• Hourly pay with available benefits.
• Work schedule includes days, nights, weekends, and holidays.
• Reports to Manager on Duty / General Manager.