Line Cook I
The Lead Line Cook is a vital part of the culinary team, providing efficient preparation and delivery of established menu items that reflect California cuisine flavors. They prepare and cook food with attention to cleanliness and sanitation and are consistent with quality standards, taste, timeliness and cost effectiveness. The Lead Line Cook supervises quality control and the proper and effective operation of the line. This position will assist with training and skill set development for the entry level culinary team. Enforces associate grooming standards, standard operating procedures and attendance. Ensures all associates take breaks on rotation basis as required. And make changes as needed to staffing to ensure all areas are properly staffed.
Requirements: Minimum of (4) years of experience in an upscale restaurant or hotel fine dining room. This position requires the ability to work as relief supervisor in absence of Sous Chef; proven success in team leadership, innovation and creativity, high personal standards and a strong desire to fulfill guest expectations; training new associates, and Spanish skills are helpful. Formal culinary training is preferred. A flexible schedule is required and must be able to work weekends and holidays.
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