Description

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.

Responsibilities

• Ability to work all stations
• Ability to work Expo
• Trained to open and close the kitchen
• Set up and stock all food stations with necessary supplies
• Prep all needed food items for service
• Execute menu items according to specifications and standards
• Cook menu items in cooperation with the rest of the kitchen staff
• Ensure that all food is made in a timely fashion and always in high quality
• Clean up station and take care of any leftover or “bad” food according to the chef
• Stock inventory of stations
• Certify that all nutrition and sanitation regulations are kept

Skills