We are looking for a lead line cook who can oversee ordering, prep, and work the line.
This job requires someone who thrives under pressure in a fast-paced environment.
The Back of House Shift Lead position is a kitchen support role whose primary function is to ensure the continuity of kitchen operations. The Shift Lead reports directly to the General Manager & Chef.
This position will require a variable schedule due to filling gaps in the kitchen roster. The base schedule for the Back of House Shift Lead is five days a week, with Mondays and Tuesdays off. The shifts are a mix of opening, and closing shifts depending on restaurant events, which change depending on needs. Schedule flexibility is a requirement for this role. The Shift Lead will be the first option to fill the open spot when gaps are known in advance.
45 hours a week : 5 days a week $25 per hour
Please note there is no drinking allowed at work, this is immediate termination.
Please send your resume in the body of an email for consideration.
WEEKEND AVAILABILITY IS A MUST
Basic Responsibilities:
Be able to follow recipes and scale recipes where needed
Understand production and prep scheduling
Able to expedite food orders and prioritize flow of food
Basic preparation and cooking of meats, dressings, salads, sandwiches and other dishes
Be able to safely operate all kitchen equipment
Job Description:
Act as a resource and mentor to team members, offering guidance and support in achieving individual and team goals.
Covering PTO and schedule shortfalls.
Completing prep kitchen AM prep and prep list for the following day.
Monitoring all bread storage and proper rotation of stock.
Organizing dry storage and cold storage shelves in walk-in coolers.
Demonstrate safe food handling procedures such as dating, labeling and rotating
Assist chefs with catering events.
Help facilitate AM/PM transition in the kitchen by making sure prep lists are accurate.
Ordering of BOH: Meats, Poultry, Dairy, Produce and Dry Storage Items.
Assist in training new hires.
Lead by example to inspire teamwork, professionalism, positive work environment, and adherence to standards.
Assist chefs in delegating tasks effectively, ensuring team members feel empowered and supported.
Consistent communication with management team on team performance, staffing, service, sanitation and operations.
Qualifications:
Demonstrated ability to lead, inspire, and informally coach others in a professional kitchen setting. Is a team player and communicates well with both BOH and FOH.
2+ years of professional kitchen experience.
Command of all kitchen positions: Grill, Sautee, Salads, Expo
Owns sharp knives and kitchen tools.
Willingness to learn and retain knowledge
Demonstrated time management and communication skills
Passion for learning, adaptability, and willingness to tackle new challenges
Ability to work in a fast-paced environment with frequent deadlines
Understanding of NYC health department codes and conduct & DOH card a must.
Knowledge of cooking methods to specified recipes and standards.
Basic preparation and cooking of meats, egg cookery, dressings, salads, sandwiches and other dishes.
Ability to execute at high volume and works efficiently
Is professional and punctual, a self-starter who can work without constant directives
Experience in a leadership role is a plus but not necessary.
