Lead Line Cook

Reynolds Lake Oconee • Greensboro, GA

32d • $19 - $21

About The Position

This position pays $19/hr . PM premium rate of $21/hr for all hours worked after 5pm. Responsibilities: Directs and assists in setting up hot and cold line per menu period as well as banquets Maintains, understands and assists in the adherence of all preparation techniques and portion and plate presentation for menu items for a la carte and Banquet’s Reads food orders as they come in and directs as well as participates in the cooking of the food according to the guidelines set by the Chef de Cuisine/Sous Chef Directs and assists in breaking down hot line, putting foods away according to proper storage and rotation procedures using the “Day Dot” system Inspects hot/cold lines at end of the shift, insuring that food is stored properly, equipment is cleaned and shut off, reports any malfunction or breakage to the Chef’s Directs and assists in following daily and weekly cleaning schedules Assists Chef de Cuisines and Sous Chef in assuring that adherence to accepted food handling safety specifications is maintained according to health department regulations Adhere to the Restaurant Employee Health Policy Assists in banquet operations as required Completes and assists closing Chef de Cuisine with “End of Shift closing check list”, signs off on Maintains breakage, spoiling, and refrigeration temp logs daily Qualifications: Minimum four (4) years experience in preparing fine foods with cook to order and banquet experience Able to read and execute orders and recipes as written Demonstrated ability to lead and direct others by example with mind set to grow Culinary Institute or Vo-Tech graduate with Culinary Degree Ability to obtain ServSafe Certificate Must have the ability to stand, walk, and lift often CPR/First Aid required or willing to obtain Knowledge of Jonas, Ultimate, and Reserve Interactive is preferred Benefits: Medical, dental, vision and life insurance Paid time off:1 week vacation after 6 months; sick, personal days, and 10 holidays after 90 days 401(k) with company match Flexible spending and health savings accounts LTD and STD Employee discounts: food, retail merchandise, boat rentals Golf privileges

Requirements

• Minimum four (4) years experience in preparing fine foods with cook to order and banquet experience
• Able to read and execute orders and recipes as written
• Demonstrated ability to lead and direct others by example with mind set to grow
• Culinary Institute or Vo-Tech graduate with Culinary Degree
• Ability to obtain ServSafe Certificate
• Must have the ability to stand, walk, and lift often
• CPR/First Aid required or willing to obtain

Nice To Haves

• Knowledge of Jonas, Ultimate, and Reserve Interactive is preferred

Responsibilities

• Directs and assists in setting up hot and cold line per menu period as well as banquets
• Maintains, understands and assists in the adherence of all preparation techniques and portion and plate presentation for menu items for a la carte and Banquet’s
• Reads food orders as they come in and directs as well as participates in the cooking of the food according to the guidelines set by the Chef de Cuisine/Sous Chef
• Directs and assists in breaking down hot line, putting foods away according to proper storage and rotation procedures using the “Day Dot” system
• Inspects hot/cold lines at end of the shift, insuring that food is stored properly, equipment is cleaned and shut off, reports any malfunction or breakage to the Chef’s
• Directs and assists in following daily and weekly cleaning schedules
• Assists Chef de Cuisines and Sous Chef in assuring that adherence to accepted food handling safety specifications is maintained according to health department regulations
• Adhere to the Restaurant Employee Health Policy
• Assists in banquet operations as required
• Completes and assists closing Chef de Cuisine with “End of Shift closing check list”, signs off on Maintains breakage, spoiling, and refrigeration temp logs daily

Benefits

• Medical, dental, vision and life insurance
• Paid time off:1 week vacation after 6 months; sick, personal days, and 10 holidays after 90 days
• 401(k) with company match
• Flexible spending and health savings accounts
• LTD and STD
• Employee discounts: food, retail merchandise, boat rentals
• Golf privileges

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed