Lead Line Cook

D AMICO HOSPITALITY•Minneapolis, MN

12d•$18 - $22•Onsite

About The Position

D'Amico Hospitality is seeking a talented and experienced Lead Line Cook to join their team. The Lead Line Cook is responsible for the preparation and production of food, maintaining high quality food excellence, and ensuring all menu items are made and presented according to specification. This position is responsible for running the line in the absence of the Chef and operating within cost guidelines, while maintaining safety and sanitation standards.

Requirements

Must be available and able to work at 6am.
Must be able to bend, lift and carry items weighing up to 50 pounds on a regular and continuing basis.
Must be able to stand and exert fast-paced mobility for period up to Ten hours in length.
Must be able to work in temperature extremes and a noisy kitchen environment.
Must be able to speak clearly and listen attentively to all guests and staff.
Must be able to read, write and speak clearly and listen attentively.
Must have manual hand and finger dexterity for adept use kitchen tools and utensils.
Must be able taste the majority of menu items to ensure compliance with specification.

Responsibilities

Maintain consistent and efficient food preparation, including unpacking, washing, sautéing, cutting, assembling sandwiches and salads, plating and packing food, and using professional knives and kitchen tools.
Knowledge of food preparation methods in accordance with Company standards and specifications.
Willingness and ability to learn new ideas, specifications, and techniques for food preparation, safety, and sanitation, and to train staff.
Ability to adhere to daily production schedule, provide timely service, and work within cost guidelines.
Maintain proper storage and rotation of food product and kitchen equipment, coaching staff.
Maintain standards of personal cleanliness and sanitation of all equipment and work areas, including dishwashing and pot scrubbing, and directing staff.
Willingness to perform duties and take initiative to service guests.
Maintain good working relationships and work respectfully with all staff members.
Follow procedures for opening and closing a shift, coaching staff.
Oversee line cooks and ware wash positions in the absence of the chef, acting as a role model, encouraging teamwork, and training, disciplining, and directing staff.
Perform cleaning, inventory, and other projects as assigned by chef.
Manage multiple tasks simultaneously, meet deadlines, and work efficiently under pressure.
Lead catered events by timing firing of food.
Follow and convert recipes.
Perform other duties as assigned.