Lead Line Cook

Flagship Facility Services, Inc.•San Francisco, CA

2d•$37•Onsite

About The Position

As a Lead Line Cook for our company you will be responsible for producing consistent quality food products through the use of standard recipes. While doing so you will follow all safety, local and state sanitation guidelines. The Lead position requires you to coach and guide coworkers. The Lead is the frontline eyes and ears for the Kitchen Manager. All concerns and disciplinary actions must be addressed by management.

Requirements

Excellent culinary skills.
Interpersonal and organizational skills.
Utilization of knife cuts in a fast, efficient and safe manner.
Sense of urgency.
Strong communication, time and resource management and planning skills.
Ability to manage multiple tasks and projects on a consistent basis.
Professional appearance.
Customer service.
Ability to move throughout the café and kitchen.
High volume production & large batch cooking.
Ability to handle kitchen equipment and tools safely.
Able to communicate with the team by being the bridge between line cooks and management.
The lead should be the eyes of the manager when the manager is not present, and lead by example.
High School diploma, GED or equivalent.
Minimum 2+ years line cook experience.
Must have and maintain an active Handlers’ Card (ServSafe) and adhere to local food handler requirement.
Maintain an exceptional personal record of punctuality and attendance.
Consistently perform all duties in a responsible and efficient manner.
Constant use of hands while moving and using food carts, cooking equipment, etc.
Constant use of hands while prepping and cooking food.
Constant repetitive hand motion while grasping food, cooking and utilizing equipment.
Occasional repetitive hand motion when pushing/pulling food racks, carts, etc.
Constant Lifting and carrying items weighing up to 20 lbs. Occasional lifting and carrying items frequently weighing between 21lbs - 40 lbs. Items weighing over 40 lbs. must be carried by two (2) people.
Job requires frequent reaching across surface, above shoulders and outwards.
Good or corrective vision is required to safely perform all duties.
Frequent standing, walking, bending and twisting are required to perform cooking, and food prep duties.
Squatting and kneeling mat be required.
Good balance required to safely perform all assigned tasks.
Neck flexion and usage will be constant while performing assigned tasks.
Environmental demands: hot surfaces such as ovens, stoves, etc.
Use of step ladders.
Greasy and wet floors.
Fumes from burnt oils and greases.
Authorized to work in the U.S.

Nice To Haves

Culinary Degree (preferred but not required).

Responsibilities

Responsible for production according to recipes/directions.
Assist with food production to include cooking duties.
Participates in food preparation and portioning prior to service by cutting and clean a variety of fruits, vegetables, and proteins using a knife and/or cutting machines.
Produces food for breakfast, lunch, dinner and catered events.
Follows production sheets, portioning and merchandising details as instructed by management.
Follows all recipes and guidelines while meeting production deadlines.
Ensures consistent quality on all product items.
Tastes all food prepared for station to ensure flavor, freshness, and quality.
Maintains a clean and organized station.
Maintains kitchen equipment.
Follows proper rotation and storage of goods such as; proper labeling, stocking of ingredients and FIFO.
Continuously seeks opportunities to improve the customer experience.
Promote safety with team members.
Lead a small team to ensure company standards are met: directs and coordinate team on daily work assignments/tasks to ensure quality of production and instruct team on duties and techniques.
Recommendations on scheduling, workplace improvements and safety.
Follows safety and sanitation procedures with all guidelines from OSHA, Department of Public Health and Risk Management.
Working on time management and meeting deadlines for production and menu.
Other duties as assigned.