Lake Pleasant - Lead Line Cook

Harkins Theaters•Peoria, AZ

About The Position

The Lead Line Cook’s primary responsibility is giving direction to other cooks while also being an expert in preparing and cooking food to the highest quality consistently and efficiently to Harkins’ recipes and standards. What You Will Be Doing: Prepare and cook a variety of meats, seafood, poultry, and vegetables using a variety of kitchen equipment and techniques. Assist in food prep assignments as needed. Provide direction to cooks and ensure they have a solid understanding of their role.Comply consistently with portion sizes, quality standards and kitchen rules, policies, and procedures. Stock and maintain sufficient levels of food products at line stations to assure a smooth service. Handle, label, store, and rotate all products properly. Conduct proper temperature checks of all prepped food and document using the appropriate standard procedures. Open and close the kitchen properly, assist others and follow checklists for kitchen stations. Follow sanitization standards, ensure workstation stays clean and organized, and follow all food handling standards. Present a professional image, and able to communicate clearly and courteously. Maintain a clean working environment and follow operating checklists. Follow all applicable liquor laws and company policies.Understand and follow proper rules of hygiene and food safety measures.

Requirements

High School Diploma or GED.
A minimum of 3-5 years of experience in kitchen preparation and cooking on the line; preferably at least 1 year of experience in a high-volume restaurant.
Required to be at least 18 years of age.
Available to work nights, holidays and/or weekends.
Able to work in a fast-paced, loud environment and in a standing position for extended periods of time.
Required to obtain and maintain a current food handler’s card and/or food safety certification.
Requires bending, stretching, reaching, squatting, twisting, standing, walking up and down stairs and on flat surfaces, lifting (up to 50 pounds), interacting with guests and employees, problem solving, and cognitive skills.
Able to speak, read, write, and understand the primary language(s) used in the workplace and possess basic math skills, be fiscally responsible and operate a point-of-sale system.

Responsibilities

Prepare and cook a variety of meats, seafood, poultry, and vegetables using a variety of kitchen equipment and techniques.
Assist in food prep assignments as needed.
Provide direction to cooks and ensure they have a solid understanding of their role.
Comply consistently with portion sizes, quality standards and kitchen rules, policies, and procedures.
Stock and maintain sufficient levels of food products at line stations to assure a smooth service.
Handle, label, store, and rotate all products properly.
Conduct proper temperature checks of all prepped food and document using the appropriate standard procedures.
Open and close the kitchen properly, assist others and follow checklists for kitchen stations.
Follow sanitization standards, ensure workstation stays clean and organized, and follow all food handling standards.
Present a professional image, and able to communicate clearly and courteously.
Maintain a clean working environment and follow operating checklists.
Follow all applicable liquor laws and company policies.
Understand and follow proper rules of hygiene and food safety measures.