Lead Line Cook

Lake Naomi Club•Pocono Pines, PA

About The Position

The Lead Line Cook assists the Executive Chef and Sous Chef with kitchen duties and helps ensure prepared foods meet the club’s standards of excellence. The role focuses on consistently executing hot sauces and line production, controlling food cost and production, and preparing daily specials that reflect the concept’s quality standards, optimize profits, and exceed guest expectations. The Lead Line Cook also executes and oversees kitchen operations to help ensure restaurant and company standards for quality and service are met. The position assists the Clubhouse Manager and Executive Chef with Food & Beverage Operations, including inventory, cleaning, preparation, and opening and closing procedures. It involves setting up and breaking down food lines, including the broiler, deli, and hot line; following recipes and ticket-time standards; maintaining a clean and sanitary work area; and maintaining kitchen equipment and supplies. The employee is expected to communicate significant problems promptly, take corrective action when necessary, perform assigned duties effectively, and foster a cooperative working relationship with other employees. The role also represents Lake Naomi Club favorably and includes other duties assigned by the Clubhouse Manager or Executive Chef.

Requirements

At least 2 years of back-of-house experience in a similar restaurant.
Basic understanding of professional cooking and knife-handling skills.
Ability to operate kitchen equipment safely and properly.

Nice To Haves

A culinary degree is recommended.
Maintaining a current ServSafe certification is recommended.

Responsibilities

Assist the Executive Chef and Sous Chef with kitchen duties.
Ensure prepared foods meet standards of excellence.
Consistently execute hot sauces and line production.
Control food cost and production to optimize profits and increase sales.
Prepare daily specials that meet concept quality standards, optimize profits, and exceed guest expectations.
Execute and oversee kitchen operations to meet restaurant and company quality and service standards.
Assist the Clubhouse Manager and Executive Chef with Food & Beverage Operations.
Follow assigned procedures and policies for inventory, cleaning, preparation, and opening and closing procedures.
Promptly inform the Clubhouse Manager and Executive Chef of significant problems or unusual matters and take corrective action when necessary.
Set up and break down food lines, including the broiler, deli, and hot line.
Follow recipes and meet ticket-time standards.
Maintain a clean, sanitary, safe, and organized workstation and kitchen area.
Maintain kitchen equipment and supplies.
Perform duties in a timely and effective manner in accordance with company policies.
Maintain cooperative and harmonious working relationships with other employees.
Represent Lake Naomi Club favorably and promote its aims and objectives.
Perform additional duties assigned by the Clubhouse Manager and Executive Chef.