Lead Line Cook

Roadtrip; Bay Shore (NY); On-site; USD 35,000 - 55,000; Full time

Job summary

A leading restaurant is seeking a Lead Line Cook to join their kitchen staff. The ideal candidate will oversee food preparation, ensuring quality and presentation while effectively managing kitchen staff. This role requires multitasking abilities and kitchen competence in a fast-paced environment.

Qualifications

• Proficient in preparing menu items according to recipes.
• Experienced in using kitchen tools safely.
• Physically able to lift up to 50 pounds.

Responsibilities

• Oversee food preparation from start to finish.
• Supervise kitchen staff and ensure food quality.
• Maintain health and safety standards in the kitchen.

Skills

Kitchen competence

Communication

Multitasking

Tools

Kitchen tools

Job description

Position Overview: The Lead Line Cook is a key member of our kitchen staff, responsible for the preparation, cooking, and presentation of dishes according to the restaurant’s standards. This position demands a high level of kitchen competence and the ability to handle a fast-paced cooking environment.

Key Qualifications:

• Proficient in preparing menu items consistently to the specified recipes and customer requests. • Available to work flexible shifts, including evenings, weekends, and holidays. • Experienced in safely utilizing a variety of kitchen tools and equipment, including sharp knives. • Effective communicator with the ability to follow oral and written instructions. • Capable of multitasking effectively under pressure in a busy kitchen setting. • Comfortable working in tight, potentially crowded spaces with fluctuating temperatures and noise levels. • Physically able to lift up to 50 pounds and stand for long periods, including moving safely around kitchen obstacles and through varied floor surfaces.

Responsibilities:

• Oversee food preparation process from start to finish.

• Supervision of kitchen staff. • Prepare and cook menu items in accordance with recipes and standards, ensuring each dish meets the required presentation and quality.

• Adhere to portion control and food preparation standards to maintain product consistency and manage costs. • Monitor food temperatures and use thermometers to ensure food is cooked and stored at the correct temperatures. • Report any issues with food quality or delays in service promptly to the kitchen coordinator or chef. • Keep track of inventory levels for menu items, alerting management and front-of-house staff to low stock situations. • Ensure all dishes from the station are accounted for and meet the restaurant’s quality expectations. • Follow established procedures for handling food allergies and dietary restrictions to ensure guest safety. • Maintain strict adherence to health, safety, and sanitation guidelines, including cleaning and maintenance protocols for kitchen equipment. • Collaborate effectively with the kitchen team and maintain positive working relationships with all staff. • Undertake additional tasks as needed to support the efficient operation of the kitchen.