LEAD LINE COOK

Tahoe Mountain Club; Truckee (CA); On-site; USD 45,000 - 60,000; Full time

Job summary

Join a leading hospitality club in Truckee, California, as a Lead Line Cook. This role involves overseeing food preparation, managing kitchen staff, and ensuring high standards of food quality and safety. Ideal candidates will have culinary training and leadership experience, thriving in a fast-paced environment. The position requires effective communication with team members and adherence to safety protocols. Enjoy a dynamic work atmosphere with opportunities for growth in a prestigious club setting.

Qualifications

• 2 years of culinary experience and/or training, with at least 1 year in a leadership role.
• Experience in private clubs or fine dining is a plus.

Responsibilities

• Oversees food preparation and ensures smooth kitchen operations.
• Trains new kitchen staff and maintains quality and safety standards.
• Coordinates with the chef on scheduling and menu planning.

Skills

Communication

Teamwork

Attention to Detail

Education

Associates degree

Job description

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Job Summary

The Lead Line Cook is a key member of the kitchen staff responsible for overseeing food preparation and ensuring smooth operations. They work directly under the Executive Sous Chefs and Executive Chef, supervising line cooks and coordinating the chain of food preparation.

Job Tasks (Duties)

1. Arrives on time, dressed and groomed properly, and checks in with supervisor.
2. Maintains neat professional appearance and observes personal cleanliness rules at all times.
3. Communicates effectively with all co-workers (Back and Front of the house) and treats them with dignity and respect.
4. Supports the team to reach common goals.
5. Follows all company and safety and security policies and procedures; reports any maintenance problems, safety hazards, accidents, or injuries to the restaurant manager.
6. Follows recipes as detailed by chef and prepares food accordingly.
7. Prepares all food items on the prep list according to recipes and standards set by the club.
8. Maintains thorough knowledge of menu items.
9. Operates cooking equipment such as grills, fryers, and ovens.
10. Prepares accompanying garnishes for the cook station.
11. Cooks all meats, fish, vegetables, and specials, adhering to standard restaurant recipes and techniques.
12. Sets up and stocks stations with necessary supplies.
13. Cleans and maintains kitchen equipment and work areas.
14. Assists with inventory management and ordering supplies.
15. Ensures timely delivery of food items.
16. Assists the chef in menu planning and execution.
17. Coordinates with the chef on scheduling.
18. Has knowledge of ordering and execution.
19. Can transition to alternate outlets as needed.
20. Follows all SOPs and TMC rules as outlined in the handbook.
21. Helps train new kitchen staff.
22. Oversees production of line and prep cooks as well as dishwashers.
23. Ensures communication between service staff and cooking staff.
24. Maintains quality, consistency, sanitation, and safety while cooking.
25. Breaks down station, labels, dates, and stores leftovers properly.
26. Verifies that all surfaces and equipment are cleaned and disinfected before and after each shift.
27. Cleans workstation surfaces and equipment with the correct bleach solution.
28. Returns all soiled utensils, cutting boards, and small wares to the ware washing area.
29. Assists in other kitchen areas as needed.
30. Communicates kitchen issues to the chef.
31. Availability for night, weekend, and holiday shifts is required.
32. Performs other duties as needed.

Due to the fluctuating demands, employees may perform various functions and help others as needed, including tasks not specifically addressed above.

Reports to

Sous Chef, Executive Chef, F&B Director, and possibly Manager on Duty.

Education/Experience

Associates degree with 2 years of culinary experience and/or training, or equivalent. At least 1 year in a leadership role. Previous experience as a lead line cook preferred. Must work well in a fast-paced environment, with attention to detail, recipe adherence, and knowledge of food safety standards. Experience in private clubs or fine dining is a plus.

Language/Communication

Must be able to read and speak English; basic Spanish is a plus. Must communicate professionally and work well in a team.

Certificates/Licenses

California Food Handlers Card and Kitchen Safety Training required.

About Tahoe Mountain Club

Tahoe Mountain Club is a four-season social club in Truckee, California, offering golf, tennis, fitness, skiing, dining, and more. We value diversity and are committed to equal employment opportunity.

Additional Details

• Seniority level: Mid-Senior level
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industry: Hospitality

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