Lead Line Cook

Lead Line Cook

We are looking for a dedicated, organized Lead Line Cook who enjoys working as part of a team in a fast-paced culinary environment. This position is responsible for restocking items, unloading delivery trucks, helping prepare cook stations, cleaning appliances and machines, emptying and cleaning trash receptacles, and other duties, as needed.

To be successful as a Lead Line Cook, you should be a committed, communicative team player with excellent time management skills. You should be able to prioritize tasks in a busy setting and adhere to all food safety regulations and procedures.

Qualifications

• A minimum of 2 years of experience in kitchen preparation and cooking.
• At least 6 months of experience in a similar capacity.
• Must be able to communicate clearly with managers, kitchen, and dining room personnel.
• This position requires open availability, including nights, weekends, and holidays.

Duties and Responsibilities

General – Prep, and Cooking:

• Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of kitchen equipment.
• Stocks and maintains sufficient levels of food products at line stations to ensure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Prepares items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning, and/or marinating.
• Handles, labels, stores, and rotates all products properly.
• Assists in all food prep assignments as needed.
• Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.
• Refer to the Daily Prep List at the start of each shift for assigned duties when performing the prep role
• Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
• Place food trays over food warmers for immediate service or store them in refrigerated storage cabinets with labels and dates.
• Portion according to standard portion sizes and recipe specifications and wrap the food or place it directly on plates for service to guests.
• Assist cooks and kitchen staff with various tasks as needed and provide cooks with needed items.
• Use manual or electric appliances to clean, peel, slice, and trim foods.
• Make special dressings and sauces as condiments for sandwiches.
• Season and cook food according to recipes.
• Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.

General –Other:

• Delegates to other line cooks what needs to be completed daily/weekly
• Follows proper plate presentation and garnish set up for all dishes.
• Accurately follows all Folino Estate recipes.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
• Carry food supplies, equipment, and utensils to and from storage and work areas.
• Promptly inform supervisors when equipment is not working properly and when food and supplies are getting low.
• Complete opening and closing checklists and assist others in opening and closing the kitchen.

Quality Control:

• Assume 100% responsibility for the quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
• Store food in designated containers and storage areas to prevent spoilage.
• Take and record the temperature of food and food storage areas, such as refrigerators and freezers.
• Uses the Standard Recipe Card for preparing all products; does not rely on the memory of oneself or others.
• Ensure food is stored and cooked at the correct temperature by regulating the temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.
• Helps Assistant Kitchen Manager and Kitchen Manager with monthly inventory

Safety/Cleanliness:

• Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
• Remove trash and clean kitchen garbage containers.