Lead Line Cook Job Description template and pdf with duties [2024]

Job summary 1

The Lead Line Cook reports to the Sous Chef and works with the Executive Chef and Culinary Staff to create epic guest experiences. Epic guest experiences create lifelong High West Ambassadors. This is achieved through a relentless focus on delivering delicious and authentic food, whiskey, and cocktails while embodying the culture and Hospitality expectations of the Hotel. The role would focus on a la carte meal service at the refectory while assisting in banquets, weddings, and special events.

Duties & Responsibilities 1

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Requirements & Skills 1

Must be at least 21 years of age.
- Must be able to sit and/or stand for long periods of periods on a computer for extended periods.
- Lifting may be required.
- Reasonable accommodations may be made to enable individuals with disabilities to perform the essentfunctions.

Job summary 2

The Lead Line Cook prepares food orders accurately and in a timely fashion in a high volume high-volume-paced kitchen and assists with running the kitchen line. Ensures an excellent guest experience and helps ensure the Kitchen remains clean, organized, and in compliance with sanitation requirements.

Duties & Responsibilities 2

Requirements & Skills 2

Job summary 3

The Lead Line Cook prepares various pantry products for various food outlets such as restaurants, banquet operations, snack bars, and beverage carts.

Duties & Responsibilities 3

Requirements & Skills 3

Certificate from college, technical school or accrued, cited facility or 6-12 months related experience and/or training
Equivalent combination of education and experience.

Job summary 4

Lead Line Cook is a working position and is responsible for supervising all activities of kitchen employees, including, but not limited to, food presentation, safety, inventory, and sanitation.

Duties & Responsibilities 4

Assists the Brewery Sous Chef in the training of all kitchen employees.
Performs as a team member with cooks, dishwashers, supervisors, and pertinent culinary associates in producing a smoothly and efficiently run operation on a scheduled shift.
Maintains Cleanliness of the Kitchen Area including Hallways & Store Rooms, Dish rooms, and Organizes and cleans walk-ins and reach-ins.
Assists and oversees all areas of food production, Quality of Food & Consistent Product Daily
Responsibility & accountability to Maintain high-quality food standards as set forth by the Food & Beverage Director and the Executive Chef, Executive Sous Chef, and Brewery Sous Chef.
Adheres to all Federal, state, and Local Healand th Department regulations, Maintains Records for time & temperature, Labeling Foods
- Cooks on the line during busy times.
- Organizes and balances workload for the food preparation crew.
- Food Safety Program and Training.

Requirements & Skills 4

Education Level – High School Diploma or GED equivalent required.
Experience – Minimum 2 years experience in a related field preferred 2 years in a supervisory role.
- Special Skills – Ability to lead by example and train effectively. Demonstrates ability to provide team-building techniques.
- Ability to read and interpret documents such as safety rules, and operating and procedure manuals. Ability to communicate effectively with guests and other employees.
- Ability to add, subtract, multiply, and divide all uni into the measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent.

Job summary 5

The Lead Line Cook position will primarily focus on preparing, seasoning, and cooking dishes such as soups, meats, vegetables, or desserts in the restaurant. May order supplies, keep records and accounts, price items on the menu, or plan the menu and provide departmental training and development and maintain employee-related suggestion and recognition programs. Additional duties can includ but are not limited d to assisting with new hire orientation, recruiting, benefits, wellness, and employee safety.

Duties & Responsibilities 5

Train workers in food preparation, service, sanitation, and safety procedures.
Supervise and participate in kitchen and dining area cleaning activities.
Estimate ingredients and supplies required to prepare a recipe.
Resolve customer complaints regarding food service.
Control inventories of food, equipment, small ware, and liquor, and report shortages to designated personnel.
- Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
- Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
- Specify food portions and courses, production and time sequences, and workstation and equipment arrangements

Requirements & Skills 5

Job summary 6

We are excited to announce the career opportunity of Lead Line Cook. Qualified candidates will thrive in a fast-paced environment and be highly focused on providing exceptional food service to the club.

Duties & Responsibilities 6

Requirements & Skills 6

High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
Food Safety and Sanitation Training.
Ability to read and speak English may be required for the duties of the job.

Job summary 7

The Lead Line Cook works in conjunction with the Chef to coordinate daily shift management to ensure client satisfaction and retention for the Company. The Lead Line Cook will implement business practices to uphold the Company mission and values, contributing to account revenue and operating profit contribution through the implementation of services and the creation of growth opportunities. When required the Lead Line Cook is expected to assists assist line cooks to ensure that the kitchen runs smoothly.

Duties & Responsibilities 7

Requirements & Skills 7

Two years of Lead Cook experience
Any equivalent combination of experience and/or education from which comparable knowledge, skills and ability, ties have been achieved

Job summary 8

The Lead Line Cook is responsible for the preparation n of quality food in safe and efficient compliance with proper food preparation and handling.

Duties & Responsibilities 8

Promptly reports emergencies, accidents, injuries, missing articles, damage, engineering items, and safety hazards to management.
Consistent safe and sanitary food storage, preparation, and cooking. Monitor and control maintenance/sanitation of the kitchen and equipment. Adherence to all safety protocols including handling and transportation of foods and knife work.
Recognize and follow quality standards for meats, vegetables, fruits, dairy products, and grains, including proper storage of these items. Effective utilization of leftovers and control of waste.
Understand and ability to properly use seasonings for a range of culturally diverse foods.
Cook using a repertoire of cooking methods including poaching, braising, roasting, charbroiling, sautéing, grilling, frying, and baking.
Produce from scratch menu quality food in appropriate portion size, cut, and quantity. Ensures all food is prepared and presented in accordance recipes, presentations, and with, guest orders. Acknowledge any special requests and prepare the menu item accordingly.
- Safe use of supplies and equipment.
- On time and at work when scheduled, and in proper uniform.
- Consistent professional and positive attitude and actions when communicating with guests, vendors, and associates.

Requirements & Skills 8

High school education plus schooling in culinary arts or related major.
One or more years of related experience.
Familiarity with hospitality industry practices preferred.
Ability to understand and provide friendly guest service.
- Ability to understand and comply with proper food preparation, cooking, handling, and storage,ge. Ability to understand and comply with kitchen sanitation, safety, and equipment usage.
- Consistent professional attitude and behavior with effective listening and communication skills.
- Ability to work in a fast-paced, sometimes under pressure, while remaining flexible and efficient. Ability to satisfy the legal requirements for employment within the jurisdiction.

Job summary 9

Join our team as a Lead Line Cook and bring your leadership and teamwork experience to a clean and professional work environment. Qualified individuals should possess strong attention to detail, organization, and cleanliness. Possess a minimum of 1+ years of prior experience, and a desire to learn and grow.

Duties & Responsibilities 9

Requirements & Skills 9

Minimum of 1+ years of prior experience
Strong attention to detail, organization and cleanliness

Job summary 10

We are looking for a Lead Line Cook.

Duties & Responsibilities 10

Portion, cut, slice, dip, batter, whip, beat, maintain holding temperature, fry and sauté,,
Select cuts of meat, poultry, shellfish, fish, game, or Vegeta,bles to be used for frying or sautéing
Plate menu items along with appropriate e garnish
Follow recipes and comply with portion sizes, quality standards, department rules and procedures, and Department of Health regulations
- Memorize and utilize all portion sizes and meal prep procedures, and consistently execute them
- Monitor product freshness and rotate out old product byproducts schedule created by The Kitchen
- Perform other duties as required or assigned

Requirements & Skills 10

2 years previous kitchen experience desired
A dedication to food quality with high standards for one’s performance
An orientation toward Self-Management
Ability to work on your feet for 8 hours a more a day
High school diploma or GED preferred
- Comfortable working with a team in a fast pace environment
- Must be able to lift 40 pounds on a regulregularlyMaintain a safe and sanitary work area
- Must be able to multitask including grilling, sautéing, pizza ovens and salad, station

Lead Line Cook Job Description

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Lead Line Cook Job Description

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