Lead Line Cook - Rock Ridge Country Club Inc

Looking for a motivated lead line cook with the drive to learn and grow.

We are looking to hire a hard-working and experienced lead line cook to supervise all food preparation activities and ensure that high standards of hygiene and cleanliness are maintained. The lead line cook's responsibilities include assisting the executive chef in preparing entrées, advising our line cooks on suitable portion sizes, and ensuring that food items are stored at the correct temperatures. You should also be able to train line cooks and attend all mandatory meetings.

To be successful as a lead line cook, you should be knowledgeable of various cooking techniques and have a passion for food. Ultimately, an exceptional lead line cook should be able to work in a fast-paced environment and demonstrate excellent organizational, communication, and time management skills.

Lead Line Cook Responsibilities:

• Assisting in preparing meal ingredients, which includes washing, peeling, cutting, and slicing fruits and vegetables as well as marinating meats.
• Preparing soups, salads, and sauces as instructed by the executive chef.
• Plating and garnishing meal items in accordance with the instructions provided by the executive chef.
• Supervising the work of line cooks to ensure that all given tasks are completed in a timely manner.
• Ensuring that all cooking stations are adequately stocked with the necessary meal ingredients and cooking equipment.
• Ensuring that all cooking stations and kitchen surfaces are cleaned and disinfected before and after each shift.
• Adhering to standard food rotation practices to reduce food wastage and minimize the risk of contamination.
• Assessing the quality of delivered food supplies to ensure that it meets restaurant standards.
• Assist on dishes, cleaning of the kitchen, sweeping, mopping, and taking out the trash as needed

Qualifications and Skills:

• Two or more years of Line Cook experience
• Experience in a banquet or similar volume production kitchen is preferred.
• Must be able to work any shift, weekends, holidays, and special events, as needed.
• Must have employment eligibility in the U.S.
• Must have reliable transportation
• Ability to operate, clean, maintain most commercial kitchen equipment.
• Knowledge of cooking techniques; knife skills; attention to detail.

Physical Requirements:

• Regularly required to stand, walk, bend and use hands to handle objects, tools or controls.
• Must be able to lift up to 50 lbs. and work the majority of shift in a standing position.