Lead Line Cook
Company: Crux Fermentation Project
Posted on: May 2, 2021
JOB DESCRIPTION SUMMARY
The Lead Line Cook is responsible and accountable for complete food
preparation and supervision of junior staff in the kitchen. General
supervision and direction is a key responsibility of being a
lead-line cook, ensuring that the line is always functioning
smoothly, safely and efficiently. This position reports directly to
the Sous Chef and the Executive Chef.
ESSENTIAL JOB DUTIES AND FUNCTIONS (Performed with or without
--- Prepare daily entrees/items, featuring daily changing menus
approved by the Sous Chefs and Executive Chef.
--- Produce delicious, eye-appealing and nutritious food with
assistance of station staff. Maintain and ensure utmost safety,
sanitation, and presentable cleanliness for your station, work
area, and equipment used for preparation, including walk-in coolers
and all storage areas.
--- Assist in set-up and break down of station. Adhere to the
General Job Duties and Kitchen Rules, the Department of
Agriculture's regulations, and the Culinary Teams standards and
expectations of food quality, freshness, and presentation.
--- Support the Executive Chef and Sous Chef, developing a sense of
teamwork and cooperation. Perform additional responsibilities,
although not detailed, as requested by the Chef, and Sous Chef.
--- Collaborate with Sous Chefs/Executive Chefs/other cooks on
planning and development of daily changing weekly menus in
adherence to seasonality, labor, and food cost guidelines.
--- Use traditional, made from scratch preparation methods.
--- Train and develop line cooks and prep cooks at your station,
while leading by example for other station cooks as well, when
applicable. Understand how to properly use and maintain all
--- Guide kitchen personnel in safe operating procedures of all
equipment, utensils and machinery.
--- Ensure quality and timeliness of food production, using
batch-cooking methods to maintain quality and freshness of
--- Print out menus and order guides for each team member, and
write clear and concise prep lists daily.
--- Conduct at least 1 Team briefing per week, discussing the menu,
order guide, and prep lists for the following week. Establish and
monitor par levels, portion control and waste, utilizing ordered
product and surplus food product to minimize waste. Understand and
participate in the established purchasing/ordering process, working
closely with the Executive chef and Sous Chef.
--- Complete daily Time and Temperature logs for your station.
Ensure accurate labeling, dating, and rotating using the FIFO
method for all raw and prepped food products. Report any injury,
accident and/or food borne illness incident (customers and/or
staff) accurately and in a timely manner to the Executive chef or
--- Respond to all comments and complaints in a positive manner and
alert Executive Chef and General Manager when necessary.
--- Communicate with the FOH honestly, accurately, and in a timely
--- Work the service line during peak meal hours while maintaining
a responsive, approachable demeanor, displaying great customer
service, in a timely manner.
--- Meet all timelines for preparation and ordering.
--- Passion - for the craft industry
--- Enthusiastic, Energetic & Self-Motivated
--- Organized - with excellent time management skills
--- Team Player - with strong interpersonal and communication
--- Interpersonal Skills - ability to actively listen and
cooperatively solve problems, relates well to others
--- Good knowledge of principles of quantity food preparation,
portion control and meal service
--- Ability to follow menus and to adjust recipes to apply to
--- Able to prepare and supervise the preparation of special diets
in accordance with formulas, recipes and daily work charts,
involving careful weighing or measuring of ingredients and servings
--- Good knowledge of proper methods of handling and storing
--- Ability to supervise, instruct and give on-the-job training to
others and evaluate programs
--- Basic knowledge of most food allergies and what they entail
EDUCATION & EXPERIENCE
--- High School Diploma or GED required
--- Completion of a recognized course in cooking or food service
--- Minimum of two years' experience as a cook performing quantity
--- Some supervisory experience or a combination of training and
--- Ability to teach people that may have little to no training in
the food service industry
--- Proof of eligibility to work in the United States
--- Valid driver's license in the State of Oregon and a clean
--- Drug Free
--- Reliable transportation for work
--- Ability to work a flexible schedule including evening,
weekends, and holidays
--- Must be able to perform simple grasping, fine manipulation, and
repetitive hand and arm movements frequently
--- Must be able to bend, squat, crawl, kneel, push, pull, and walk
on uneven surfaces on an occasional basis
--- While primarily an indoor job, must be able to walk outside in
a variety of weather conditions (rain, wind, snow, heat)
--- Must be able to work in hot, cold, and wet environments
--- Must be able to climb stairs both inside and outside and
frequently lift 50 lbs. and occasionally up to 60 lbs.
--- Must be able to drive vehicles with either a manual and / or
--- Must be able to use a ladder, i.e., work at heights of 10+'
Keywords: Crux Fermentation Project, Bend , Lead Line Cook, Hospitality & Tourism , Bend, Oregon
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