As the lead line cook, you are responsible for overseeing that food is prepared to order and department standards are followed. You take responsibility for the kitchen during your shift, set an example for other employees, and provide coaching and assistance to ensure a smooth kitchen operation. You are able to communicate effectively and professionally with coworkers in the kitchen, as well as front of house staff. All tasks and interactions are done in a way that upholds the company’s mission, vision, and values.
QUALIFICATIONS
■ Current food handler’s permit or ability to obtain one prior to hire
■ Minimum 3 years cooking experience preferably in a high volume kitchen
■ Experience in sauté and grill stations
■ Ability to work in a fast-paced environment and handle pressure effectively
■ Must be 18 years of age
■ Effective communication skills with coworkers and the public
■ Attention to detail
■ Self-motivated and able to work independently and as part of a team
■ Ability to work a flexible schedule including weekends and holidays
ESSENTIAL FUNCTIONS:
■ Oversee and prepare food to order in accordance with quality food standards and written recipes
■ Follow proper portion control and presentation techniques to ensure consistent quality and appearance of dishes
■ Address any issues with food quality and presentation promptly
■ Collaborate with front of house staff to ensure timely delivery of food orders and address any customer inquiries or concerns
■ Manage food inventories online and in storage areas daily. Ensure quality standards are followed for storage and rotation for all prepped and un-prepped food
■ Train new kitchen staff on kitchen procedures, menu items, and cooking techniques
■ Follow all safety procedures
■ Ensure prompt and courteous service to guests to ensure all guest experiences are distinctively supreme
■ Ensure and enforce strict adherence to food safety and hygiene standards
■ Monitor and maintain cleanliness in the kitchen area, including workstations and equipment
■ Collaborate with the culinary team on menu development and enhancements
■ Attend all mandatory meetings
■ Other duties as requested and assigned by your manager
■ Uphold the company’s Mission/Vision/Values
PAY RANGE
$18.50 - $23.50/hour plus tips.
BENEFITS:
■ Resort discounts: free golf, discounts for accommodations, dining and marina rentals
■ Career Growth Opportunities
■ Training and Development
■ Retirement 401(k) Plan plus match
■ Sick Leave Pay
