Lead Line Cook-Bayshore

Barcelona Wine Bar•Tampa, FL

5h•$20 - $24

About The Position

The Lead Line Cook prepares food exactly to the Executive Chef’s specifications and manages all food stations for menu execution with ability to work all stations, including Expo. This is a great opportunity to develop into a Sous Chef.

Requirements

Cooking experience
Clear understanding of menu items
Understand and responsible for prepping ingredients
Strong grasp on various cooking methods, food items, equipment, etc.
Multitask in a high volume kitchen
Basic math and written communication skills
Minimum of 3 years of culinary experience required.
Have a high school diploma, or equivalent (preferred).
2 or 4 year culinary degree preferred, but not required.
Food handler's card may be required according to local and or state regulations.

Nice To Haves

Have a high school diploma, or equivalent (preferred).
2 or 4 year culinary degree preferred, but not required.

Responsibilities

Ability to work all stations
Ability to work Expo
Trained to open and close the kitchen
Set up and stock all food stations with necessary supplies
Prep all needed food items for service
Execute menu items according to specifications and standards
Cook menu items in cooperation with the rest of the kitchen staff
Ensure that all food is made in a timely fashion and always in high quality
Clean up station and take care of any leftover or “bad” food according to the chef
Stock inventory of stations
Certify that all nutrition and sanitation regulations are kept