Kitchen - Lead Line Cook

Ojai Valley Inn•Ojai, CA

About The Position

The Lead Line Cook assists the culinary team in providing luxury standards of service and cooking to guests while practicing OVI policies and procedures. Prepares and cooks food with attention to cleanliness and sanitation, consistent quality standards and taste, timeliness and cost effectiveness. Maintains a clean, organized and safe work station. This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor.

Requirements

Minimum of four (4) years of culinary experience or training equivalent.
Ability to follow recipes.
Ability to follow directions and instructions from leadership
Ability to relay and convey message to line cook
Ability to supervise and oversee daily task of line cooks
Ability to assist in daily ordering as needed for specific outlets, using business level as a tool
Ability to supervise, teach and coach line cooks on various tasks as needed
Ability to work without daily supervision.
Ability to focus attention to details in performing repetitive tasks.
Must be able to handle multiple tasks with the ability to prioritize and delegate work assignments to line cooks
Excellent guest service skills and attitude when needed to oversee outside functions
Enthusiasm for working in a team oriented, fast paced environment that fosters creativity.

Nice To Haves

Ability to read, write and communicate in the English language.
Culinary Degree or Certificate from an accredited establishment.
Previous experience in resort or at an upscale restaurant
High-volume cooking/baking experience.

Responsibilities

Oversee the set-up of various stations on the line as required, following standards and procedures
Oversee and assist in preparing all food required for specific stations and shifts.
Prepare nightly specials if asked by Chef de Cuisine
Follow quality control and standards of excellence and professionalism on the line.
Control and Maintain quality and consistency of all food served.
Safely and properly clean and use equipment including personal knives.
Oversee each station set up and cleanliness, set on time with the appropriate amount of food and supplies for the projected business.
Assist in controlling food cost and monitoring waste.
Oversee production of food according to the ticket in a timely manner and in accordance with specifications and guidelines following plating guide per specific stations
Must maintain a sense of urgency to work under pressure to meet deadlines.
Ensure quality control and standard of excellence and professionalism on the line.
Ensure all foods are stored properly to include wrapped, labeled, and dated with expiration dates.
Display work habits that promote accident prevention.
Adhere to state, local, Food Safety, MSDS, OSHA and Health Department regulations.
Remain knowledgeable of the proper taste and presentation of all menu items, in all stations
Control portions sizes of all proteins by using scale to ensure that proper portions are served using a plating guide as a tool.
Oversee closing of all stations including cleaning procedures and proper placement of items per specific requirements.
Oversee production sheets daily– Prep list for line stations
Maintain a clean, neat and well-organized work area.
Assist in receiving items and putting orders away as they come daily.