Lead Line Cook

• Create a positive environment for employees
• deliver an exceptional dining experience for guests
• provide employees with the tools and environment they need
• develop and implement strategies that support employee engagement
• assist in creating daily specials
• assist with coordinating service with restaurant and banquet operations
• manage the daily operation of the kitchen when the Executive/Sous Chef is not there
• ensure proper sanitation practices are followed
• ensure stations are set up properly
• ensure food is properly covered, dated, stored, and rotated
• ensure correct temperature of stored and prepared foods
• taste all food items for quality before service
• use food preparation tools correctly
• close the kitchen correctly
• maintain an organized and sanitized work area
• keep storage areas tidy
• use safe and hygienic food handling practices
• comply with quality assurance standards

• High School diploma
• one to three years of experience in a culinary role in a hotel or upscale food and beverage establishment
• ability to read, write, convert measurements and follow a recipe

ServSafe Certified