Job Details

Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.Key Responsibilities of the Lead Cook:* Incorporates safe work practices in job performance.* Prepare and cook menu items according to established recipes and standards.* Lead andcoordinate kitchen line operations during service, ensuring timing, quality, and presentation.* Supervise and train line cooks and prep staff in proper cooking methods, food handling, and sanitation procedures.* Monitor food levels and assist with ordering, receiving, and proper storage of ingredients.* Ensure all stations are set up and stocked prior to service.* Maintain high standards of cleanliness and organization in all kitchen areas.* Work closely with the Sous Chef and Executive Chef to assist in menu development, specials, and seasonal offerings.* Uphold health, safety, and sanitation regulations as required by local, state, and federal laws.* Support a positive and professional kitchen culture built on teamwork and respect.* Assist in inventory control and minimizing food waste.* Incorporates safe work practices in job performance.Minimum Qualifications for the Lead Cook:* Minimum 1-3 years of professional cooking experience; supervisory or lead experience preferred.* Strong knowledge of cooking techniques, knife skills, and food safety standards.* Ability to work in a fast-paced, high-volume environment while maintaining quality and composure.* Excellent organizational and communication skills.* ServSafe or equivalent food handler certification preferred.Compensation: $23 - $25 depending on experienceOther Qualifications:* Ability to read and speak English may be required in order to perform the duties of the job.* Ability to work flexible hours, including nights, weekends, and holidays as business requires.