Lead Line Cook-Bayshore

The Lead Line Cook prepares food exactly to the Executive Chef's specifications and manages all food stations for menu execution with ability to work all stations, including Expo. This is a great opportunity to develop into a Sous Chef.ResponsibilitiesAbility to work all stationsAbility to work ExpoTrained to open and close the kitchenSet up and stock all food stations with necessary suppliesPrep all needed food items for serviceExecute menu items according to specifications and standardsCook menu items in cooperation with the rest of the kitchen staffEnsure that all food is made in a timely fashion and always in high qualityClean up station and take care of any leftover or "bad" food according to the chefStock inventory of stationsCertify that all nutrition and sanitation regulations are keptSkillsCooking experienceClear understanding of menu itemsUnderstand and responsible for prepping ingredientsStrong grasp on various cooking methods, food items, equipment, etc.Multitask in a high volume kitchenBasic math and written communication skillsWorking ConditionsHandle hot and cold work conditions during food preparationContinuous reaching, bending, lifting, carrying items up to 30 lbs.Stand and move around for the entirety of the scheduled shiftEducation/ExperienceMinimum of 3 years of culinary experience required.Have a high school diploma, or equivalent (preferred).2 or 4 year culinary degree preferred, but not required.Food handler's card may be required according to local and or state regulations.