Lead Line Cook

Job Description

Description:

Under the direction of the Executive Chef, the Lead Cook prepares meals for restaurant guests with a focus on flavor, consistency and aesthetics. The Lead Cook is responsible for ensuring that every dish served meets the highest standards of quality. Guest satisfaction revolves around the food appearance, quality and overall dining experience.

Positions are scheduled to work an average of 29 hours per week. Shifts available include 7am-3pm and 2pm-10pm. Requirements:

High school diploma or equivalent and two years previous prep or line cook experience.

Food Handling Certification or knowledge of safety, sanitation and food handling procedures.

Availability to work any shift and all holidays.

Ability to work in a team environment and work calmly under pressure.

Prior experience in hotel/resort food and beverage industry is preferred.

Physical Requirement

While performing the duties of this job, the employee is regularly required to talk, hear and speak with others using clear and professional language.

Must be able to endure long periods of sitting, standing or walking in a hot, humid environment.

Will be occasionally required to move, lift, carry, push, pull, and place objects weighing up to 15 pounds without assistance.

Must be able to reach overhead and below the knees, including bending, twisting, pulling, and stooping and use hands and fingers to handle, or feel.

Drive vehicle for performance of duties.

Education

Graduation from high school or GED equivalent preferred.