Looking for a Lead Line Cook
Key Responsibilities:
Menu Execution: Assist in the preparation and execution of our à la carte menu, ensuring each dish is prepared to perfection.
Leadership: Support the Executive Chef in managing the kitchen team, fostering a collaborative and professional environment.
Quality Control: Oversee the quality of ingredients, preparation, and presentation, maintaining the restaurant’s reputation for excellence.
Inventory Management: Monitor and manage inventory levels, ensuring fresh and high-quality ingredients are always available.
Health & Safety: Ensure all kitchen operations comply with health and safety regulations, maintaining a clean and safe work environment.
Training & Development: Mentor junior kitchen staff, helping to develop their skills and maintain high standards of culinary excellence.
Qualifications:
Proven experience as a line cook/Sous Chef in a fine dining or high-end banquet setting.
Strong leadership and organizational skills.
Exceptional attention to detail and a commitment to quality.
Ability to work in a fast-paced, high-pressure environment.
Knowledge of current culinary trends and techniques.
Excellent communication and interpersonal skills.
Culinary degree or equivalent experience preferred.
Very important
Please Respond and Include:
Name
Email Address
Phone Number
Resume or Work History
Hiring Immediately
50000 salary
+bonus
Hours 30-36
Summer hour 36-42 hours
