Lead Line Cook - Red Circle Inn

Geronimo Hospitality Group•Nashotah, WI

4d•Onsite

About The Position

Geronimo Hospitality Group is seeking a Lead Line Cook for the Red Circle Inn. This role is part of a team that believes in pushing boundaries and values hard work. The Red Circle Inn is a historic restaurant known for its fine dining experience, steaks, and seafood. As the Lead Line Cook, you will be a key part of the team, ensuring guests have a lasting impression. Your voice matters in building the future, making an impact, and continuously improving the guest experience. You will be responsible for effectively preparing and cooking food items using standardized recipes and following food safety guidelines.

Requirements

Previous experience, non-fast food restaurant and/or training in a culinary school required.
Have ServSafe Certification or be willing to obtain certification within 90 days of employment.
Must be able to add, subtract, multiply and divide in all units of measure.
Be able to keep up with a fast-paced environment.
Position subject to irregular hours to include late nights, weekends and holidays.
Must be 18 years old.
Able to perform with minimum supervision.
Have ServSafe Certification or be willing to obtain certification within 90 days of employment.
U.S. Work Authorization (required)

Responsibilities

Effectively prepare and cook food items using standardized recipes and following food safety guidelines.
Report to work on time according to posted schedule in specified uniform, dressed and ready to work by the time the shift begins.
Open/close the kitchen properly and follow the opening/closing checklist for kitchen stations. Assist others in closing the kitchen.
Check on all teammates to ensure their work is done.
Confirm with MOD that all stations duties are completed.
Measure and mix ingredients accurately, review any modifications to recipes to meet quality standards with Executive Chef.
Test food being cooked by properly taste testing and taking food temperatures using proper Serv Safe procedures and guidelines.
Perform food preparation and cooking skills including but not limited to: measuring, washing, peeling, cutting, grilling, baking, roasting, broiling, steaming, carving and portioning foods.
Monitor food quantities, quality and display during preparation.
Stock work-station appropriately for each shift to be ready for the meal period.
Ensure knowledge of the menu, including ingredients and how to build each dish to order.
Date all food containers and rotate as needed, making sure that all perishables are kept at proper temperatures.
Clean work-space after each shift including switching of food storage containers, labeling of ingredients, scrubbing and sanitizing of all parts of station.
Confide in the manager or assistant manager if problems with a co-worker arise so that appropriate actions can be taken.
Respect all co-workers and managers.
Have fun at work; leave baggage at the door; come to work with a positive attitude ready and willing to help create a fun and memorable experience for our guests.
Promote a positive perception of the company at all times both internally and in public.