Line Cook/Lead Line Cook
About The Position
Join the fun, fast-paced environment at Destination Geneva National, located along the shores of Lake Como and three championship golf courses in popular Lake Geneva, WI. We offer multiple F&B venues from Geneva National's Clubhouse restaurant, turf kitchen + tap, to our five-star Hunt Club Steakhouse, Lodge GN's Crafted Italia, and in our banquet kitchens for special events. This is a great opportunity for a career in Culinary and a necessary step to becoming chef, chef de cuisine, or executive chef. As a line cook or lead line cook, you play a vital role in creating exceptional dining experiences for our guests by preparing high-quality dishes with precision and creativity. The Lead Line Cook position involves additional responsibilities, including guiding and coordinating the team during service, ensuring a smooth kitchen operation, and maintaining the highest standards of food quality and presentation.
Responsibilities
- Line Cook: Prepare a variety of dishes according to established recipes and standards, ensuring the highest quality and consistency.
- Follow proper food handling and safety procedures to maintain a safe and hygienic kitchen environment.
- Collaborate with other kitchen staff to coordinate food preparation and timing for a seamless service.
- Assist in the preparation and setup of mise en place, ensuring ingredients are organized and readily available.
- Maintain a clean and organized workstation, including regular cleaning of equipment and utensils.
- Monitor food inventory and notify the supervisor of any shortages or discrepancies.
- Participate in menu development and suggest improvements to enhance the dining experience.
- Lead Line Cook: Assume a leadership role during service by coordinating the line, delegating tasks, and ensuring efficient kitchen operations.
- Train and mentor junior line cooks, providing guidance on cooking techniques, presentation, and kitchen procedures.
- Maintain open communication with the kitchen team, servers, and management to ensure smooth service flow.
- Assist in scheduling and managing kitchen staff shifts to meet business demands and maintain staffing levels.
- Collaborate with the Executive Chef to develop daily specials, seasonal menus, and new culinary concepts.
- Address and resolve any kitchen-related challenges that arise during service.
- Uphold high standards of cleanliness, organization, and food quality in the kitchen.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
