Lead Line Cook
Reynolds Lake Oconee • Greensboro, GA44d • $19 - $21 • Onsite
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Lead Line Cook
Reynolds Lake Oconee•Greensboro, GA
•$19 - $21•Onsite
About The Position
This position pays $19/hr with a PM premium rate of $21/hr for all hours worked after 5pm. The Lead Line Cook will direct and assist in setting up hot and cold lines for menu periods and banquets, ensuring adherence to preparation techniques, portion control, and plate presentation for both a la carte and banquet items. This role involves reading food orders, cooking food according to guidelines, and directing the breakdown of the hot line with proper storage and rotation procedures using the “Day Dot” system. The Lead Line Cook is responsible for inspecting lines at the end of the shift, ensuring proper food storage, equipment cleanliness, and reporting any malfunctions. They will also assist in following daily and weekly cleaning schedules and ensuring adherence to food handling safety specifications according to health department regulations and the Restaurant Employee Health Policy. Additionally, this role assists in banquet operations, completes closing checklists, and maintains daily logs for breakage, spoiling, and refrigeration temperatures.
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
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
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