Lead Line Cook: Wed- Sun

The Gist

The position will assist in managing all aspects of kitchen operations including planning, organization and training of the kitchen staff. This position will also lead and delegate as necessary to achieve objectives in sales, costs, employee retention, guest service, satisfaction, food quality, cleanliness, and sanitation.

This position will start at $25/hr and get at least 40hrs each week across 5 days (Wednesday through Sunday). 

What You’ll Do

• Plans and directs food preparation and menu development.
• Handles all ordering, inventory and cost control of food products and supplies.
• Oversees the activities of the kitchen staff and monitors food production and presentation in the absence of the Head Chef.
• Maintains food quality within existing standards and establishes new standards as needed.
• Safeguards all food preparation employees by developing their knowledge about safety, sanitation and accident prevention principles.
• Assists in the proper clean up and closure of the kitchen.
• Processes and inspects deliveries including meat, produce, poultry, dry goods for completeness and quality.
• May serve as an expeditor as needed.

What We’re Lookin’ For

• A minimum of 2 years of experience in kitchen preparation and cooking.
• Demonstrated ability to exercise sound judgment to plan and accomplish goals.
• Must be able to follow oral and written instructions.
• Ability to speak and understand the English language.
• Team player with the confidence to take the lead and guide other employees as necessary; Ability to work collaboratively 

Key Relationships

• Reports directly to Head Chef.
• Frequent interaction with the Kitchen and Taproom teams.

Physical Requirements

• Requires moderate physical efforts. Standing, carrying, bending, stretching, stooping, pulling, and pushing, lifting of weights up to 50 pounds.
• Working conditions involve noise, heat, changes in temperature, kitchen elements, odors, moisture, etc.
• May be required to work additional hours as dictated by workload and staffing.
• Must be willing to work evenings, weekends, and holidays.