Lead Line Cook- Warehouse Food Hall

Geronimo Hospitality Group•Boise, ID

25d

About The Position

The Lead Line Cook serves customers consistent, high-quality food and works with the team to create memorable dining experiences. The role includes preparing and cooking food, maintaining kitchen stations and food safety standards, and helping ensure that kitchen duties are completed. Employees are expected to contribute to a positive, collaborative environment and promote a positive perception of the company.

Requirements

Previous experience in a non-fast-food restaurant and/or training in a culinary school is required.
Have ServSafe Certification or be willing to obtain it within 90 days of employment.
Ability to add, subtract, multiply, and divide in all units of measure.
Ability to keep up in a fast-paced environment.
Ability to work late nights, weekends, and holidays.
Must be at least 18 years old.
Slip-resistant shoes are required.
U.S. work authorization is required.

Responsibilities

Report to work on time according to the posted schedule, wearing the specified uniform and being ready when the shift begins.
Open and close the kitchen properly and follow the opening and closing checklist for kitchen stations.
Assist others with closing the kitchen, check that teammates have completed their work, and confirm with the manager on duty that all station duties are complete.
Measure and mix ingredients accurately, and review recipe modifications with the Executive Chef or Kitchen Manager to meet quality standards.
Taste-test food and take food temperatures using proper ServSafe procedures and guidelines.
Prepare and cook food using skills that may include measuring, washing, peeling, cutting, grilling, baking, roasting, broiling, steaming, carving, and portioning.
Monitor food quantities, quality, and presentation during preparation.
Stock the workstation appropriately for each shift and meal period.
Learn the restaurant's menu, ingredients, and how to prepare each dish to order.
Date food containers, rotate food as needed, and keep perishables at proper temperatures.
Clean the workspace after each shift, including changing food storage containers, labeling ingredients, and scrubbing and sanitizing all parts of the station.
Treat coworkers and managers respectfully and maintain a positive, helpful attitude.
Promote a positive perception of the company internally and in public.
Perform other duties as assigned.