LEAD LINE COOK - TAHOE MOUNTAIN CLUB

Truckee; Truckee (CA); On-site; USD 40,000 - 60,000; Full time

Job summary

Join a dynamic kitchen team as a Lead Line Cook, where you'll play a vital role in food preparation and kitchen operations. This position requires a strong culinary background and the ability to lead a team effectively. You will work closely with the Executive Chef and Sous Chefs, ensuring that high standards of food quality and safety are maintained. If you thrive in a fast-paced environment and are passionate about culinary arts, this is the perfect opportunity to showcase your skills and contribute to a vibrant kitchen atmosphere.

Qualifications

• Proven experience in a kitchen environment, preferably in a lead role.
• Knowledge of food safety and sanitation standards.

Responsibilities

• Oversee food preparation and ensure smooth kitchen operations.
• Train new kitchen staff and assist in menu planning.

Skills

Culinary Skills

Teamwork

Communication

Time Management

Sanitation Practices

Education

High School Diploma

Culinary Arts Degree

Tools

Grills

Fryers

Ovens

Job description

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 coordination the chain of food preparation.

Job Tasks (Duties):

• Arrives on time, dressed and groomed properly, and checks in with supervisor.
• Maintains neat professional appearance and observes personal cleanliness rules at all times.
• Communicate effectively with all co-workers (Back and Front of the house) and treats them with dignity and respect.
• Supports the team to reach common goals.
• Follows all company and safety and security policies and procedures; reports any maintenance problems, safety hazards, accidents, or injuries to the restaurant manager.
• Follow recipes as detailed by chef and prepare.
• Prepare all food items on the prep list according to recipes and standards set by the club.
• Responsible for having thorough knowledge of menu items.
• Operate cooking equipment such as grills, fryers, and ovens.
• Prepares, accompanying garnishes for cook station.
• Cooks all meats, fish, vegetables and specials, adhering to standard restaurant recipes, using proper technique as set forth by the Chef.
• Prepares accompanying garnishes for cook station.
• Set up and stocking stations with necessary supplies.
• Clean and maintain kitchen equipment and work areas.
• Assists with inventory management and ordering supplies.
• Ensuring timely delivery of food items.
• Assist the chef in menu planning and execution.
• Coordinate with the chef on scheduling.
• Knowledge of ordering and ability to execute.
• Ability to transition to alternate outlets.
• Follows all SOPS and TMC rules and guidelines as outlined in the handbook.
• Help train new kitchen staff.
• Oversee production of line and prep cooks as well as dishwashers.
• Ensure communication between service staff and cooking staff.
• Maintains quality, consistency, sanitation and safety while cooking.
• Breaks down station, covers, labels, dates and neatly stores usable leftovers for the next day.
• Verifies that all cooking stations and kitchen surfaces are cleaned and disinfected before and after each shift.
• Cleans workstation surfaces and equipment with the correct ratio of bleach and water solution. Cleans and sanitizes cooking surfaces before, during and at the end of the shift.
• Returns all soiled food preparation utensils, cutting boards and small wares items to the ware washing area.
• If called upon by the Chef, helps in other areas of the kitchen when needed.
• Ability to communicate any kitchen issues to the chef.
• Position requires night, weekend, and holiday availability.
• Other duties as needed.

Because of the fluctuating demands of the Club’s operation, it may be necessary that each employee perform a multitude of different functions; therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks, not specifically addressed above.

Reports to: Sous Chef, Executive Chef, F&B Director. May also report to Manager on Duty.