Lead Line Cook
About The Position
Little Clam, a modern New England coastal restaurant located within the boutique Wayfinder Newport hotel, is seeking a dedicated and enthusiastic Lead Line Cook to join its culinary team. Little Clam offers an immersive culinary experience that celebrates the freshest local seafood, seasonal produce, and the rich culinary traditions of New England. The menu showcases the region's rich culinary heritage, with a focus on New England's iconic coastal cuisine. The Lead Line Cook will be responsible for preparing and executing menu items, leading their station during service, setting up and stocking workstations, preparing ingredients, following standardized recipes and plating standards, maintaining consistency and quality, supporting and coaching other cooks, communicating effectively with the culinary team, assisting with training, monitoring inventory, maintaining a clean and sanitized work environment, properly storing food, minimizing food waste, and upholding health, safety, and sanitation standards. Other duties may be assigned by the Chef or Sous Chef.
Requirements
- Must be able to work long hours during the day including weekends and holidays.
- 3+ years’ experience as a cook in a high volume professional kitchen
- Must have basic allergy knowledge
- Must have full knowledge of correct cooking temperatures of all vegetables and proteins
- Must be able to provide cutting tools needed to perform job as well as a calibrated food grade thermometer.
- Must have full knowledge of the state’s health codes as well as the eco sure food safety and health report
- Active Food handler’s certification
- Requires strong organizational skills
- Must be able to work independently and as part of the team
- Able to be on your feet for long periods of time
- Able to lift at least 50 pounds
- At least 21 years of age
- Have a desire to exceed expectations
- An energetic personality
Nice To Haves
- Has a passion for hospitality and exceptional food
- Leads by example and supports a positive team culture
- Thrives in a fast-paced, high-volume kitchen
- Has strong communication and organizational skills
- Maintains high culinary and sanitation standards
- Brings a positive attitude and strong work ethic
- Takes pride in mentoring and supporting fellow cooks
Responsibilities
- Prepare and execute menu items using a variety of cooking methods (grill, sauté, fry, etc.)
- Lead your station during service, ensuring timely and accurate execution of all dishes
- Set up and stock workstations with necessary ingredients and equipment
- Prepare ingredients for service (chopping vegetables, portioning proteins, preparing sauces, etc.)
- Follow and ensure adherence to standardized recipes and plating standards
- Maintain consistency, quality, and presentation of every dish
- Support, coach, and assist line cooks and prep cooks as needed
- Communicate effectively with the culinary team to ensure smooth service
- Assist with training new kitchen team members
- Monitor inventory at your station and communicate product needs to the Chef
- Maintain a clean, organized, and sanitized work environment
- Properly store food and ingredients in accordance with food safety regulations
- Minimize food waste through careful planning and cross-utilization
- Uphold all health, safety, and sanitation standards
- Perform other duties as assigned by the Chef or Sous Chef
Benefits
- 401(k) with company match
- Rewarding bonus programs
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
