Lead Line Cook

Goodwill Industries of Middle Georgia and the CSRA; Macon (GA); On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player is seeking a dedicated culinary professional to join their team. In this role, you will be responsible for preparing high-quality food items in a fast-paced environment while ensuring safety and sanitation standards are met. You will work closely with the Chef de Cuisine to maintain food quality and presentation, while also training and mentoring others in kitchen operations. This position offers a flexible schedule to accommodate various events, making it an exciting opportunity for those passionate about culinary arts and teamwork.

Qualifications

• In-depth skills in kitchen operations and food preparation.
• Strong communication and organizational skills required.

Responsibilities

• Prepare food items according to the menu and safety standards.
• Maintain cleanliness and organization in the kitchen.

Skills

Kitchen Operations

Communication Skills

Organization Skills

Training Others

Time Management

Problem Solving

Education

Culinary Degree

Industry Certification

Job description

Job Details

Job Location: Macon Campus - Macon, GA

Education Level: Not Specified

Salary Range: $16.00 - $18.00 Hourly

Travel Percentage: None

Job Shift: Flexible, rotating shift

Description

PURPOSE OF POSITION:

Responsible for the preparation of high-quality foods in a timely, efficient, sanitary, and consistent manner. Must be prepared to work in a fast-paced environment while maintaining organization. Must be able to follow all safety procedures.

PRINCIPAL DUTIES AND RESPONSIBILITIES:

1. Execute the preparation of all food items in accordance with the menu.
2. Set up station according to restaurant guidelines.
3. Work and maintain proficiency in any station in designated outlet or work area.
4. Independently maintain relevant preparation and par levels of food items according to the menu and product sales.
5. Follow recipes, portion controls, and presentation specifications as determined by the Chef de Cuisine.
6. Clean and maintain station(s) practicing good safety, sanitation, and organizational skills.
7. Ensure food safety and quality by following proper food storage and handling procedures.
8. Stay productive and prepare for future needs as directed by the Chef de Cuisine or Sous Chef.
9. Uphold a safe working environment.
10. Perform all other duties as required by the Chef de Cuisine or Sous Chef.

Qualifications

REQUIREMENTS/QUALIFICATIONS:

• In-depth skills and knowledge of all kitchen operations.
• Strong communication, organization, and relationship skills.
• Experience training others in back-of-house operations.
• Proficient in product identification.
• Desire to exceed guest expectations in a fast-paced environment.
• Ability to produce consistent products in a timely manner.
• Strong training and communication skills.
• Culinary education and/or on-the-job training.
• Knowledge of food quality, sanitation, food cost controls, and presentation.
• Teamwork skills.
• Attention to detail.
• Time management, multitasking, and prioritization skills.
• Problem identification and resolution skills.

Education

Culinary degree and industry certification preferred.

Internal Contacts

Potential contact with employees across the organization.

External Contacts

Private and corporate clients, government officials, and vendors.

Working Conditions

Flexible schedule to meet event needs.

Physical Demands

Ability to sit or stand for long periods; lift at least 50 pounds.