Kitchen Lead-Line Cook

STATUS: Non-exempt (hourly)

REPORTS TO: Restaurant Chef, Kitchen Manager and Executive Chef

• A kitchen lead works under the kitchen supervisor, chef or Executive Chef and ensures that the establishment runs smoothly.
• They prepare food according to the pre-established recipes/menu and supervise other kitchen workers.
• The Lead Line Cook takes inventory and prepares purchase orders based upon established pars
• They order materials, supplies, and ingredients needed in the kitchen.

• Work cards are to be on you at all times during shift
• Always conduct yourself in a manner that reflects a positive, professional image by utilizing “Beyond the Best” practices.
• Must maintain a “Beyond the Best” personal grooming and uniform standard per your position and Our Client sCompany policies.
• Have knowledge of where your MSDS booklet is located for your department and understand its contents.
• Display knowledge of all emergency procedures.
• Responsible for handling any Team member or Guest opportunities.
• Follow sets schedules and specific job duties.
• Treat each Team member with care, dignity, fairness, respect and recognition in a “Beyond the Best” Manner.
• Display and encourage teamwork in the department.
• Communicate on a consistent basis with all managers. Keep them abreast of all department activities.
• Adhere to all policies and procedures as set forth by each Director of Food and Beverage.
• Attends and Administers daily Team member Pre-shifts and look at the communications boards for pertinent information.
• Ensures all Team members must follow Recipe Book and Guidelines; have all necessary supplies to provide consistency and quality for “Beyond the Best” Guest Service.
• Responsible for maintaining cleanliness, safety and sanitation standards in accordance with department policies and the Department of Health.
• Ensure that kitchens and equipment are in good working order to ensure a clean and hazard-free work area. If kitchen and equipment are not in good working order, notify a supervisor immediately.

• Must manage time effectively with minimum supervision.
• Ability to communicate effectively with guest, co-worker and management.
• Certificate/License:
  Serv Safe Certification.
• Requires adherence to all company and department policies and procedures as well as all the “Beyond the Best” Practices.
• Practice the Ten/Five rule consistently with internal and external guests.
• Must be able to handle a flexible schedule.
• Must be able to take constructive criticism and be will to always improve.
• Must demonstrate sound judgment and maturity in his or her decision-making ability, even when dealing with difficult situations.
• Must possess and demonstrate great attention to detail in order to maintain unit’s appearance and operating standards.
• Minimum one (1) to two (2) years culinary experience in related fields.
• Must possess the ability to work hands-on in any kitchen environment pertaining to a three-meal period and high volume production related to, but not limited to, sautéing, frying, broiling and steam of all meats, fish, eggs, vegetables and poultry for guest services according to the Our Client s Company standards and specifications.

• Must be able to demonstrate and ensure that the department is with HACCP guidelines.
• Must ensure and comply with safety and hazard-free work environment according to the Department of Health and OSHA regulations.

The physical qualifications listed are general requirements for the position. The actual exertion levels and frequency of the use can and does function on the individual task being performed.