Position Summary
The Lead Line Cook is responsible for aiding in the organization, coordination and supervision of the preparation of hot and cold food production, maintenance of quality and/or portion control, and the maintenance of sanitation and safety standards.
The Lead Line Cook acts as a working supervisor, coordinating and evaluating the work of the other kitchen staff and participates in recipe and product development, ordering and scheduling.
Experience/Skills
• Bilingual Spanish/English a must
• Knowledge of food quality, nutrition, and sustainable practices
• Excellent verbal communication and customer service skills
• Strong vocal leadership and team building skills
• Punctual, organized, and trustworthy
• Able to work under pressure while maintaining high standards
• Ability to handle purchasing, inventory. Experience managing employee schedules.
Required Qualifications
• Must be 21 years or older
• Strong verbal and written communication skills
• Strong multitasking skills
• Strong customer service and management skills
• Team player with strong leadership skills
• Able to work a minimum of 45 hours per week, evenings and weekends
• Ability to maintain high levels of food quality, consistency, and hygiene
• Outstanding leadership, communication, and organizational skills
• Hands-on with hiring, training, and developing hourly employees
• Excellent work ethic and drive to succeed
Must be able to work in a standing position for long periods of time and be able to lift up to 50 pounds
• Prior experience working in and organizing a kitchen
• Attention to detail and ability to multi-task
• Ability to anticipate and proactively address problems in a fast-paced environment
• Positive attitude and leadership style
• Ability to work with a diverse group of people
