Job Overview: The Lead Line Cook is part of the culinary team providing efficient preparation and delivery of established menu items. Prepares and cooks food with attention to cleanliness and sanitation, consistent quality standards and taste, timeliness, and cost-effectiveness. The Lead Line Cook supervises quality control and the proper and effective operation of the line. This position will assist with training and skill set development for the entry-level culinary team. Enforces associate grooming standards, standard operating procedures, and attendance. Ensures all associates take breaks on a rotation basis as required. Makes changes as needed to staffing to ensure the operation is properly staffed. Their duties and responsibilities include:

Reports to: Sous Chef, Kitchen Manager, and Executive Chef

Supervises: Line Cooks and Prep Cooks

Key Relationships:

Internal: Team members and everyone involved in the operation.

External: New team members, Members, Vendors, Support businesses, Hospitality associations, and everyone involved in the operation.

Qualifications/Skills:

• Graduate of accredited culinary program or apprenticeship at premiere hotel or resort preferred.
• Advanced leadership ability and excellent culinary knowledge.
• Six years of kitchen service including two years in an equivalent position at a premier restaurant, resort, or hotel.

Essential Physical Abilities:

• Frequently required to reach with hands, arms,
• Frequently stoop, kneel, crouch, and/or crawl.
• Occasionally required to walk, sit, use hands to finger, handle, or feel and climb or balance.
• Must occasionally lift and/or move up to 50 pounds

Work Characteristics:

• May be required to work on weekends, evenings, and holidays as needed to support special events
• Must be able to work in and be able to maintain organization and a positive attitude
• Must be able to meet deadlines as required

Essential Job Functions:

• Prepare cold food sandwiches, salads, and dressings.
• Follow all Health and Safety requirements from State and local authorities
• Basic vegetable prep; slicing, dicing, and proper handling.
• Preparations and handling of meat, fish, vegetables, starches, etc.
• Basic hot food preparation.
• Frying, grilling, baking, roasting, and poaching techniques.
• Saucier, butter sauces, and all, other sauces.
• Prepare all necessary menu items, including soups and sauces as directed by Executive Chef/ Sous Chef.
• Basic Garde Manger.
• Proficiency in knife and equipment skills.
• Keep recipe and setup documentation.
• Follow recipe cards exactly and assist in preparing new cards for specials or new menus.
• Setup the mise en place for the station.
• Setup buffet stations and perform carving, stir fry, or other designated functions at that station.
• Direct the preparation of food, upholding the highest standards of high-quality quality.
• Create high-quality daily specials before service.
• Maintain schedules of soups and specials.
• Time the cooking of food to ensure that the entrees from each order are completed at the same time.
• Check the quality of food produced at the station, ensuring consistency of each mise en place.
• Arrange food on the plates, ensuring an attractive presentation.
• Assist with dishing up for banquet functions.
• Add garnishes to completed plates of food.
• Help all other cooks and all other lines as needed, contributing to an environment of teamwork.
• Assist in special events as needed.
• Be cost effective at all times.
• Rotate food in coolers, dry storage, and personal mise en place to ensure freshness and reduce waste and spoilage.
• Keep work areas and refrigerators clean and neat at all times.
• Clean, care for, and store all equipment. Clean cooking surfaces.
• Report all faulty equipment or unsafe conditions to the team leader.
• Help train new employees, Cook II and Cook I their responsibilities, required knowledge, skills, and organization of the kitchen.
• Assist Sous Chef in evaluating employees.
• Participate in butchering to ensure a consistent product, portions, cuts, amounts, and inventory pars.
• Help to prepare and submit daily requisitions.
• Assist in the preparation of daily food orders.
• Other duties as assigned by Executive Chef.