Lead Line Cook

Zinfandel Grille•Sacramento, CA

About The Position

As a Cook at our establishment, your role extends beyond simply preparing food. You are the backbone of our kitchen, creating delightful meals, preparing customer orders, maintaining a pristine workspace throughout the day, adhering to health and safety regulations. A keen eye for detail, consistency in following recipes, accommodating customer requests, communicating effectively with your teammates, and presenting dishes with visual appeal are all integral to this role.

Requirements

Prior Restaurant experience as a Lead Line Cook or Sous Chef
Prior Management experience
Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness
Ability to work as part of a team
Interpersonal skills to interact with a variety of other people, such as waitstaff, dishwashers, management
Calm demeanor to work in a high-stress, fast-paced environment
Accountability for the dishes they prepare measuring up to the expectations of management and customers alike
Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the standards of the restaurant
Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting and dicing
Ability to stand in one place for hours at a time, handle extreme heat and work shifts

Responsibilities

Assists with inventory and ordering
Assists on the line during service
Assists with food prep
Prepares food for private dining events and banquets
Leads and provides guidance to kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
Oversees and organizes kitchen inventory and ingredients and ensure ingredients and final products are fresh
Follow recipes, including measuring, weighing and mixing ingredients
Cook food to order
Present, garnish and arrange final dishes
Maintain a clean and safe work area, including handling utensils, equipment and dishes
Handle and store ingredients and food
Maintain food safety and sanitation standards
Clean and sanitize work areas, equipment and utensils
Execute opening and closing procedures
Set up workstations with required ingredients and equipment
Check the quality and freshness of ingredients
Monitor station inventory levels
Accommodate guests’ special requests
Operate kitchen equipment such as broilers, ovens, grills and fryers
Follow Chef's instructions