The Rose just celebrated her tenth year as South Park's favorite Natural Wine Bar and Restaurant. We cook everything from scratch and buy from local farms. Menus change seasonally and there is much to learn and much to teach. Join us!
The Lead Line Cook serves as an example of excellent guest service for both internal and external guests. This position is responsible for working closely with chef and management to maintain a consistent experience that is in line with the values of the Company. The Lead Line Cook provides support to management and the team by leading by example and in the pursuit of excellence.
RESPONSIBILITIES:
Recognize or seek areas of improvement and offer positive solutions for change; publicly acknowledge a job well done
Knowledge of all stations on the line
Provide support such that all team members can take their mandated lunch breaks
Complete shift notes through 7 shifts to report to management
Working with line cooks to create accurate prep and order lists
Responsible for proper walkin organization and maintenance
Responsible for ensuring proper shift and kitchen closing
Attend weekly kitchen leadership meeting
Knowledge and execution of systems for inspection and receiving orders and properly filing vendor invoices
Participation in pre-shift and maintenance of food boards with staff
Ensure proper stocking, rotating and storing product, inventory, and ordering based on company systems
Have a sense of ownership to the brand and is accountable for personal performance
Set the team up for success by working with management to anticipate business needs, recognizing, and removing roadblocks
Collaborate with chef to create and modify the restaurants menu based on food cost, and seasonal availability
Promote and ensure that facility, employee, and food safety training and sanitization are consistently practiced by all team members
SKILLS:
Able to multi-task without sacrificing quality and service
Ability to educate, supervise and direct the work of others
Have a working knowledge of computer word processing programs and POS systems
Organized with a strong emphasis on attention to detail and time management
Strong sense of urgency and consistent in meeting daily deadlines
Independent thinker that is willing to take initiative
Adjust leadership style as necessary to cultivate a results driven team
QUALIFICATIONS:
Minimum 2 years hospitality experience with an emphasis on scratch cooking
ServSafe Certified
40 – 50 hours per week (may occasionally increase based on business needs)
Participation in the CalJobs Training Grant (if applicable)
Pay is 20/hr + tips (works out to average $25-27/hr)
PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential job functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this job, the employee is regularly required to: communicate and accurately exchange information at normal speaking levels; move in an office or restaurant environment to accomplish tasks; use hands to finger, grasp, or feel; reach by extending hand(s) and arm(s) in any direction; stoop, kneel, crouch, and crawl; and view and operate electronic devices and equipment, including but not limited to, phones, tablets, and computers, and coffee grinders, espresso machines, and other food facility equipment. The employee must also be able to detect, distinguish, and determine with a degree of accuracy the differences or similarities in intensity or qualify of flavors or odors by using the tongue or nose. The employee must frequently raise objects weighing 25 pounds or less and from a lower position to a higher position or move such objects horizontally from position-to-position, and occasionally raise or move objects weighing more than 25 pounds. The noise level in the work environment is usually moderate.
Benefits:
401(k)
Employee discount
Health/vision/dental insurance
Paid sick time
