Lead Line Cook

GLOBAL GAMING SOLUTIONS LLC•Grand Prairie, TX

2d•Onsite

About The Position

The Lead Line Cook is responsible for daily production on the kitchen line, ensuring accuracy and efficiency according to business levels and the direction of the Kitchen Manager. The role prepares and portions food, follows recipes and presentation standards, maintains safe temperatures and equipment, and supports productivity while minimizing waste. It also involves monitoring line checks, maintaining cleanliness and food safety, completing prep and closing duties, and assisting with training line cooks. The position is seasonal at TC Bar and Book in Grand Prairie, Texas, with varying shifts.

Requirements

Associate’s degree or equivalent from a two-year college or technical program; alternatively, 3–4 years of related experience and/or training, or a combination.
Three to four years of food and beverage operation experience, including two years of management experience.
Basic knowledge of a variety of foods, equipment, and cooking techniques.
Knowledge of proper food handling, preparation, and sanitation.
Ability to work effectively with peers, staff members, and regulatory agency personnel.
Ability to listen, communicate effectively, follow instructions, and read and interpret menus or recipe ingredients and portions.
Basic math and good organizational skills.
Reliability and commitment to schedules and deadlines.
Ability to demonstrate initiative, be proactive and resourceful, and work independently with minimal supervision.
Ability to prioritize, multitask, and remain flexible in a fast-paced restaurant or sports bar environment with interruptions.
Ability to work as part of a team and demonstrate courtesy, tact, and timely responsiveness.
Ability to stand for long periods with minimal breaks, up to 9 hours.
Must pass a background check and obtain a license or permit from a Regulatory Agency if applicable to perform the essential job functions.
Serve-Safe certified (Food Handlers).

Responsibilities

Prepare meats, seafood, poultry, vegetables, and other food items using broilers, ovens, grills, fryers, and other kitchen equipment.
Prepare food for cooking by portioning, battering, breading, seasoning, or marinating it.
Follow established portion sizes, cooking methods, quality standards, kitchen rules, and company policies and procedures.
Follow recipes accurately and ensure food presentation meets menu standards before dishes leave the line.
Portion food products before cooking according to established portion sizes and recipe specifications.
Assist in all areas of the line as required by business levels or requested by the Kitchen Production Supervisor.
Monitor and document line checks and temperature checks; ensure proper production and holding temperatures on the line and in the hotbox.
Monitor equipment temperatures and functionality on the line and alert Kitchen Supervisors or the General Manager when necessary.
Ensure orders from tickets are accurate.
Maintain line par levels and complete prep to accurate par levels for both AM and PM shifts.
Document waste and spoilage from the line.
Maintain a clean and safe line; rotate, handle, and store products according to company standards and procedures to prevent waste and contamination.
Follow plate-presentation and garnish setup standards for all dishes.
Close the kitchen properly according to the station closing checklist and assist others with kitchen closing as needed.
Assist the Kitchen Production Supervisor in thoroughly training line cooks.
Interact professionally and ethically with personnel and the general public; promptly report employee-related complaints, concerns, or violations to the specified supervisors or General Manager.
Attend scheduled employee meetings and bring suggestions for improvement; contribute to a friendly and productive work environment and report concerns to Kitchen Supervisors.
Operate job-related equipment properly and follow safety procedures when handling food, liquids, and dishes; use protective materials and equipment and proper lifting techniques.
Immediately report workplace injuries and promptly report unsafe acts, conditions, or equipment to the Kitchen Manager.
Know the locations of first aid kits, eyewash stations, firefighting equipment, and fire exits for the area.
Maintain a clean work area and uniform.
Perform other related duties assigned by the Kitchen Manager or manager-on-duty.