Lead Line Cook

Gin & Luck•Los Angeles, CA

8d•Onsite

About The Position

Lead Line Cooks are responsible for preparing food, assisting kitchen workers, and setting up their assigned stations according to menu and standards. This role involves arranging, preparing, and breaking down their station while maintaining the highest hygienic standards. Lead Line Cooks report to the Front of House Manager, Bar Manager, and Regional Manager and collaborate with other Line Cooks and back-of-house staff.

Requirements

3+ years of proven Line Cook experience in a reputable establishment
Demonstrates solid understanding of cooking techniques, flavor profiles and food safety practices
Attention to detail and the ability to maintain consistency in food quality and presentation
Familiarity with operating and maintaining various kitchen equipment, including grills, ovens, broilers, fryers, and other essential culinary tools
Outstanding communication skills with the ability to interact effectively with team members
Flexibility in working hours, including early mornings, evenings, weekends, and holidays; and time for All Staff meetings and tastings
Patience and adaptability
Self-motivated and a team player
High ethics, hard worker, and a great sense of humor

Nice To Haves

3-4 years of Line Cook experience in a high-volume establishment
Sufficient skills, knowledge and personality to provide a memorable experience for patrons
Demonstrate the Core Values of Gin & Luck: Curiosity, A.B.K., Pursuit of Excellence, Contagious Joy, Connection

Responsibilities

Maintain a strong sense of ownership of all culinary offerings.
Ensure adequate preparation to execute service and the full menu nightly.
Execute culinary offerings with a high level of precision and care.
Report product needs to the Front of House Manager.
Assist Culinary management in special projects, kitchen operations, and menu development.
Act as a point of contact for the kitchen.
Assist in the training of new hires.
Maintain effective communication with culinary management, FOH management, and all staff.
Assist in overseeing kitchen staff programming (service and hospitality standards).
Maintain patron satisfaction by executing, evaluating, and auditing food, beverage, and service offerings.
Maintain complete knowledge of products and specifications, including ingredients, descriptions, sourcing, brands, and allergens.
Use heightened awareness for allergy tables and code according to allergy standards.
Provide inspiration and creative influence to the Culinary Team in keeping with Core Values.
Maintain Company policies and standard operating procedures (SOP).
Comply with sanitation standards and procedures according to health and legal regulations.
Assist in the maintenance of the facility and provide opportunities for improvement.
Catch up on all internal communication via Slack before your shift.
Approach each shift with a positive attitude, a willingness to learn, and readiness to contribute to the team’s overall goals.
Check in with any staff working in your respective space on arrival and offer assistance.
Complete other duties as assigned by management.
Ask for help when needed.
Communicate with Culinary Management nightly in “Post Op” about opportunities to improve kitchen function and product.
Help promote a safe and clean environment for co-workers and guests; maintain the ABK mantra.
Work proactively with Event staff to execute all events to standards.
Focus on continuing education in all facets of operations (Bar, Kitchen, Service).
Update knowledge and skills by participating in staff training opportunities.
Assist in training new hires by guiding them through training trails, answering questions, providing workflow advice, and teaching G&L expectations, steps of service, and standard operating procedures.
Act in a professional manner and represent the company graciously.
Follow all rules, policies, procedures, and conditions of employment.