Lead Line Cook

Responsibilities:

• To help train and support kitchens staff to maintain highest possible levels of employee morale and department productivity.
• To coordinate with the kitchen management team to ensure the efficient and professional operations of the kitchen.
• Ensure proper opening/closing procedures for the kitchen are followed.
• To follow all specifications to prepare and present all food items to be served, including accommodating special guest requests properly and efficiently.
• To follow all specifications to prepare hot foods, side dishes, and specialty items properly and efficiently.
• To follow all specifications, properly handle all product used in restaurant cooking, including trimming, and cutting; marinating; and covering, labelling, and storing.
• To ensure proper portions of meat, fish, poultry, as specified, are served.
• To personally ensure the quality and quantity, as ordered, of all ingredients, meats, fish, and poultry delivered.
• To ensure and monitor proper and accurate plating of each dish as set by the Chef
• To always rotate food in refrigerator to minimize waste and spoilage.
• To promptly notify supervisor of product spoilage.
• To maintain internal cleanliness of kitchen.
• To assist, as directed, to order food supplies.
• To follow all specifications to properly set up hot or cold line stations.
• To communicate all guest requests to an appropriate supervisor in a timely professional manner.
• To represent and market the Restaurant in a positive and professional manner as requested and continually promote internally and externally by attending special events when requested and building relationships both on and off property.
• To promote and comply with all policies and procedures of The PlumpJack Group.
• To immediately report all suspicious occurrences and hazardous conditions and avoid injury to self and others.
• To always maintain the cleanliness and safety of work areas and equipment.
• To attend all mandatory meetings as directed.
• To perform other tasks, including cross-training, as directed.
• To adhere to the attendance and punctuality policy as outlined in the PlumpJack Employee Handbook. To report to work as scheduled and be prepared to start work.
• To remain at work for the entire work shift, except for meal and rest periods or when required to leave on authorized PlumpJack business.

Candidate requirements:

• Minimum four years kitchen restaurant experience preferred.
• Must be able to understand and read basic English, Spanish fluency helpful.
• Basic knowledge of production and operations in all relevant kitchen areas.
• Familiarity with proper use and maintenance of relevant kitchen equipment and machinery.
• Detail oriented, organized, and efficient.
• Diplomatic and calm with strong verbal communication skills.
• Courteous, friendly, and professional manner.
• Good team player. Customer service focus. Able to work productively with little supervision. Trustworthy and reliable.

Working Conditions:

Works indoors throughout shift in clean, well-lighted kitchen area or outdoors as service needs dictate. Frequently works behind hot range. Makes occasional short trips to walk-in freezer and refrigerator. Kitchen may be moist, odorous, and warm from cooking foods. Kitchen floor is uneven and may be slippery from moisture and grease. Business levels may require fast work pace.

Physical Demands:

Stands and walks short distances throughout shift. Bends, stoops, reaches, pushes, pulls, and lifts to perform routine job tasks. Frequently required to handle and move objects weighing up to 50 lbs. over short to moderate distances. Flexibility and good reflexes. Must be able to work under pressure.

Terms:

Full Time, Non-Exempt

Non-exempt employees are subject to the wage and hour laws and entitled to overtime pay. All overtime work by a non-exempt employee must be approved in advance by the employee’s supervisor or the General Manager. Non-exempt employees who work overtime without prior approval are subject to disciplinary action, including termination.