Lead Line Cook

Balaboosta; New York (NY); On-site; Full time

Job summary

A leading restaurant is looking for a Lead Line Cook to join their team in New York City. In this role, you will assist the Executive Chef with daily operations while ensuring food quality and brand presentation are upheld. Ideal candidates will possess strong leadership skills with at least 3 years of experience in a similar setting and be proficient in various cooking methods and kitchen operations.

Qualifications

• Minimum 3 years professional hospitality leadership experience
• Competent in fabricating all meat, fish, and poultry
• Excellent knife skills and ability to train others

Responsibilities

• Assist Executive Chef in maintaining food quality and standards
• Responsible for all kitchen operations in absence of Executive Chef
• Assist with daily specials and ordering of products

Skills

Leadership

Knife skills

Cooking methods

Food sanitation

Education

Management certified according to state health department criteria

Job description

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This range is provided by Balaboosta. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$23.00/hr - $25.00/hr

Position Summary

The Lead Line Cook is responsible for assisting the Executive Chef in all operational tasks

Duties And Responsibilities

• Assist the Executive Chef in maintaining food quality and brand presentation standards
• Ensures that a stations are properly set up and broken down during each shift
• Ability to run and lead kitchen person through training and kitchen knowledge
• Responsible for all kitchen operations in the absence of the Executive Chef
• Is a team player
• Assists the Executive chef with maintaining kitchen sanitation guidelines
• Assists the Executive Chef with daily specials
• Assists the Executive Chef with daily ordering and receiving of outlet products
• Monitors and has hands on control of daily food production
• Conducts daily walk through of the entire kitchen to ensure all products are labeled, dated and
  
  

stored properly

• Assists Executive Chef with daily staffing needs
• Leads by example
• Has the ability to work all stations in the kitchen if needed
• Assists the Executive Chef with all disciplinary action taken
• Have an understanding of company rules and procedures and communicates with the HR team
  
  

when necessary

Qualifications/Primary Job Requirements

• Minimum 3 years professional hospitality leadership experience in a similar environment
• Competent in fabricating all meat, fish and poultry.
• Understand the differences and uses of all herbs and types of seasonings.
• Knowledge and the ability to produce various ethnicities of foods
• Understand, and have the ability to train, on all basic cooking methods: braising, poaching,
  
  

roasting, steaming, sauté, grilling, blanching.

• Excellent knife skills, ability to cut all vegetables and fruits in all utilized cuts and have the
  
  

ability to train and monitor others..

• Management certified according to state health department criteria
  
  

More detail about Balaboosta part of Balaboosta / Chef Einat, please visit https://culinaryagents.com/entities/6831-Balaboosta

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Production

• Industries

  Restaurants

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