Lead Line Cook

Discovery Land Company•Lake Tahoe, CA

3d•Onsite

About The Position

The Lead Line Cook will play a vital, leading role on the culinary team by assisting with food preparation, deliveries, and kitchen cleanliness. The Lead Line Cook will work with a range of ingredients and cooking styles, so a diverse knowledge and passion for food is encouraged. In this role, you will be part of creating the Discovery Land Company experience for our members and fellow employees.

Requirements

A minimum of two (2) years of full-service restaurant experience as a Lead Line Cook or relevant position strongly preferred.
Demonstrated ability to lead and coordinate kitchen staff during service.
Strong knowledge of food safety practices and sanitation standards.
Flexibility and ability to pivot to new projects and desire to work in fast-paced environment.
Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members.
Ability to work in a team environment.
Ability to stay calm and focused during the busiest of times.
Ability to read, write, speak, and understand English; additional languages preferred.
Must be able to work flexible work hours/schedule including evenings, weekends, and holidays.
Long hours may be required due to business demands.
Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds.

Nice To Haves

Culinary Degree/Certification(s) preferred.

Responsibilities

Ability to organize and lead a team of cooks by assigning specific duties.
Responsible for the quality of all food items prepared in the kitchen and ensures standard recipes are being followed on a consistent basis.
Consistently checks food for taste, temperature and visual appeal.
Ensures all dishes are uniform and that established portion sizes are adhered to as per the specifications set out by the Sous Chef and Executive Chef.
Ensure all cooks work according to HACCP standard.
Assures spoiled or damaged serving utensils are not used.
Par levels of equipment are to be kept up to date.
Ensures kitchen areas are kept clean and orderly.
Prevent the use of contaminated products in any phase of food preparation.
Ensures all government, safety, health, and security standards are followed through at all times.
Maintains maintenance of all equipment located in the area supervised.
Notifies management as necessary.
Other duties as assigned.