Verrado Theatres and BackLot - Lead Line Cook

Harkins Theatres•Buckeye, AZ

About The Position

The Lead Line Cook directs other cooks and prepares and cooks food consistently to high-quality standards. The role includes preparing and portioning food products before cooking, as well as preparing, plating, and garnishing cooked and uncooked items. The Lead Line Cook helps maintain kitchen operations, product quality, food safety, and an organized working environment.

Requirements

At least 18 years of age.
Obtain and maintain a current food handler’s card and/or food safety certification.
Three to five years of experience in kitchen preparation and cooking on a production line.
High school diploma or GED.
Availability to work nights, holidays, and/or weekends.
Ability to speak, read, write, and understand the primary language(s) used in the workplace.
Basic math skills, fiscal responsibility, and ability to operate a point-of-sale system.
Ability to work in a fast-paced, loud environment with multiple flashing lights while standing for extended periods.
Strong organization and attention to detail, and ability to exercise judgment and discretion in maintaining confidential and sensitive information.

Nice To Haves

At least one year of experience in a high-volume restaurant is preferred.

Responsibilities

Communicate promptly, courteously, and effectively with guests, management, and fellow team members.
Stay informed about the Theatre/BackLot brand and menu offerings.
Maintain a clean work environment and follow operating checklists.
Open and close the kitchen properly, assist others, and follow station checklists.
Stock and maintain sufficient food products at line stations for smooth service.
Direct cooks and ensure they understand their roles.
Prepare and cook meats, seafood, poultry, and vegetables using various kitchen equipment and techniques.
Follow portion sizes, quality standards, kitchen rules, policies, and procedures.
Follow hygiene rules and food safety measures.
Manage, label, store, and rotate products properly.
Check temperatures of prepared food and document them according to standard procedures.
Follow sanitization and food-handling standards, keeping workstations clean and organized.
Follow applicable liquor laws, company policies, and safety procedures to Harkins’ standards.