Lead Line Cooks

Universal Waste Systems•Lake Elsinore, CA

11h•$19 - $24•Onsite

About The Position

THE LINKS AT SUMMERLY / BLACKBURN LOUNGE & GRILL ON THE LINKS is hiring Prep Cooks, Line Cooks, and Lead Line Cooks. This role involves preparing ingredients, executing menu items consistently, and potentially leading shifts and coaching other cooks.

Requirements

Kitchen prep experience and sound knife skills preferred.
Able to follow written recipes, measure accurately and maintain steady production.
Comfortable with safe equipment use and food handling.
Complete required food handler training.
Experience on a full service restaurant line preferred.
Able to follow recipes, manage several tickets and use kitchen equipment safely.
Sound food safety habits and reliable teamwork required.
Strong line cook experience with demonstrated ability to lead a shift.
Able to prioritize service, train peers and give clear direction under pressure.
Working knowledge of food safety and station organization.
Complete required food handler training; manager level certification may be required for assigned duties.

Nice To Haves

Kitchen prep experience and sound knife skills
Experience on a full service restaurant line
Manager level certification may be required for assigned duties

Responsibilities

Follow prep lists and recipes for sauces, dressings, vegetables, proteins and other components.
Measure yields and portions and label, date, cool and store food correctly.
Receive and rotate product and report shortages or quality issues.
Keep tools, cutting boards and work areas clean and sanitized.
Communicate completed prep and remaining needs to line and kitchen leadership.
Set up station mise en place and prepare menu items to approved recipes and plating standards.
Coordinate tickets with expo and other stations during service.
Check cooking temperatures, labels, rotation and holding conditions.
Maintain a clean station and complete prep, restock and closing tasks.
Report shortages, equipment issues and quality concerns to kitchen leadership.
Assign and check station setup, prep priorities and line readiness.
Work a station and coordinate ticket flow, timing and communication with expo.
Check recipe execution, portions, presentation and safe temperatures.
Coach cooks, help train new team members and escalate staffing or quality problems.
Support inventory counts, waste tracking and closing standards as directed by the sous chef or executive chef.