Lead Line Cook

Pyramid Global Hospitality

4d•$21 - $23•Onsite

About The Position

Join Our Team at Little Clam - A Culinary Gem by the Sea Little Clam, a modern New England coastal restaurant located within our boutique hotel, is seeking a dedicated and enthusiastic Lead Line Cook to join our culinary team. About Little Clam: Nestled within our boutique hotel, Little Clam offers an immersive culinary experience that celebrates the freshest local seafood, seasonal produce, and the rich culinary traditions of New England. Our menu showcases the region's rich culinary heritage, with a focus on New England's iconic coastal cuisine. Join us in creating memorable dining moments that capture the essence of our coastal surroundings. We Are Looking for Team Members Who: 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 Mains high culinary and sanitation standards Brings a positive attitude and strong work ethic Takes pride in mentoring and supporting fellow cooks If you are ready to embark on a culinary journey that celebrates the flavors of the New England coast, we invite you to join us at Little Clam. We look forward to welcoming you to our team at Little Clam!

Requirements

Must be able to work long hours during the day including weekends and holidays.
Have a 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

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