Line Cook Lead

Flagship Facility Services; San Francisco (CA); On-site; USD 43,000 - 59,000; Full time

Job summary

Flagship Facility Services is seeking a Lead Line Cook for our kitchen operations in San Francisco, CA. You will produce consistent quality foods from standard recipes, coach a small team, and act as the frontline eyes and ears for the Kitchen Manager to ensure safety and adherence to sanitation guidelines.

The role emphasizes leadership, timely production, and collaboration with management to meet daily menus and events while maintaining high standards of taste, presentation, and cleanliness in

Qualifications

• High School diploma or equivalent required.
• Culinary degree preferred but not required.
• Minimum 2+ years line cook experience in a high-volume kitchen.

Responsibilities

• Produce food according to recipes and directions.
• Assist with food production and cooking duties.
• Prepare fruits, vegetables, and proteins using proper knife techniques.
• Cook for breakfast, lunch, dinner and catered events as needed.
• Follow production sheets, portioning and merchandising details.
• Maintain high quality and consistency across all items.
• Taste test dishes to ensure flavor, freshness, and quality.
• Keep station clean, organized, and properly stocked.
• Rotate and store ingredients according to FIFO.

Skills

Culinary skills

People skills

Knife skills

Urgency

Communication

Multitasking

Professionalism

Customer service

Team leadership

Education

High School diploma

Culinary Degree (preferred)

Minimum 2+ years line cook experience

Job description

It's fun to work in a company where people truly BELIEVE in what they're doing!

We're committed to bringing passion and customer focus to the business.

The pay rate or range for this position is: $37.00 per hour

Job Summary

As a Lead Line Cook for our company you will be responsible for producing consistent quality food products through the use of standard recipes. While doing so you will follow all safety, local and state sanitation guidelines. The Lead position requires you to coach and guide coworkers. The Lead is the frontline eyes and ears for the Kitchen Manager. All concerns and disciplinary actions must be addressed by management.

Job Description

Essential Functions

• Responsible for production according to recipes/directions.
• Assist with food production to include cooking duties.
• Participates in food preparation and portioning prior to service by cutting and clean a variety of fruits, vegetables, and proteins using a knife and/or cutting machines.
• Produces food for breakfast, lunch, dinner and catered events.
• Follows production sheets, portioning and merchandising details as instructed by management.
• Follows all recipes and guidelines while meeting production deadlines.
• Ensures consistent quality on all product items.
• Tastes all food prepared for station to ensure flavor, freshness, and quality.
• Maintains a clean and organized station.
• Maintains kitchen equipment.
• Follows proper rotation and storage of goods such as; proper labeling, stocking of ingredients and FIFO.
• Continuously seeks opportunities to improve the customer experience.
• Promote safety with team members.
• Lead a small team to ensure company standards are met: directs and coordinate team on daily work assignments/tasks to ensure quality of production and instruct team on duties and techniques.
• Recommendations on scheduling, workplace improvements and safety.
• Follows safety and sanitation procedures with all guidelines from OSHA, Department of Public Health and Risk Management.
• Working on time management and meeting deadlines for production and menu.
• Other duties as assigned.

Knowledge and Skills

• Excellent culinary skills.
• Interpersonal and organizational skills.
• Utilization of knife cuts in a fast, efficient and safe manner.
• Sense of urgency.
• Strong communication, time and resource management and planning skills.
• Ability to manage multiple tasks and projects on a consistent basis.
• Professional appearance.
• Customer service.
• Ability to move throughout the café and kitchen.
• High volume production & large batch cooking.
• Ability to handle kitchen equipment and tools safely.
• Able to communicate with the team by being the bridge between line cooks and management.
• The lead should be the eyes of the manager when the manager is not present, and lead by example.

Education and Work Experience

• High School diploma, GED or equivalent.
• Culinary Degree (preferred but not required).
• Minimum 2+ years line cook experience.

Work Environment

The work environment includes the following large kitchen environment elements and exposures.

• Fast paced kitchen.
• High sense of urgency.
• Moderate to high noise level.
• Exposure to soap and cleaning solutions.
• Slippery/uneven surfaces may be encountered.
• Frequently moving from cold freezer to normal kitchen environment.
• Occasional smoke, steam, and heat in a confined space.
• Hot/cold environments when moving thins in and out of the fridge and freezer.

Requirements

• Must have and maintain an active Handlers’ Card (ServSafe) and adhere to local food handler requirement.
• Maintain an exceptional personal record of punctuality and attendance.
• Consistently perform all duties in a responsible and efficient manner.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• Constant use of hands while moving and using food carts, cooking equipment, etc.
• Constant use of hands while prepping and cooking food.
• Constant repetitive hand motion while grasping food, cooking and utilizing equipment.
• Occasional repetitive hand motion when pushing/pulling food racks, carts, etc.
• Constant Lifting and carrying items weighing up to 20 lbs. Occasional lifting and carrying items frequently weighing between 21lbs - 40 lbs. Items weighing over 40 lbs. must be carried by two (2) people.
• Job requires frequent reaching across surface, above shoulders and outwards.
• Good or corrective vision is required to safely perform all duties.
• Frequent standing, walking, bending and twisting are required to perform cooking, and food prep duties.
• Squatting and kneeling mat be required.
• Good balance required to safely perform all assigned tasks.
• Neck flexion and usage will be constant while performing assigned tasks.
• Environmental demands: hot surfaces such as ovens, stoves, etc.
• Use of step ladders.
• Greasy and wet floors.
• Fumes from burnt oils and greases.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, and responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Work Authorization

Authorized to work in the U.S.

Equal Employment Opportunity Employer

Flagship is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.

We also consider qualified applicants with criminal histories, consistent with applicable federal, state and local law.

Americans with Disabilities Act

Under the Americans with Disabilities Act, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of their job.

If you like wild growth and working with happy, enthusiastic over-achievers, you'll enjoy your career with us!