Lead Line Cook - Honeybelle

Summary: Reports to Executive Chef and Sous Chef. To oversee and supervise production of food and daily operation in the chef’s absence in addition to all work for assigned station.  Work closely with Chef to prepare and cook creative cuisine.  Maintain standards of cooking skills as determined by Chef.   Maintain awareness of and practice good hygiene and sanitation measures.

Essential Job Functions: Include the following. Other duties may be assigned.

• Work with Chef to determine starch for the day and specials for the night.
• Check station and make list of items in place for service.
• Make soups or sauces needed for service.
• Set up station and turn all ovens, stoves, grill, and fryers on.
• Responsible for quality of food presentation.
• Wrap and ice down all fish at the end of each shift.
• After each shift, wrap everything and ensure it is properly stored.
• Clean all counters, refrigerators and the back prep station.
• Arrive to work on time with full, neat, clean and complete uniform, including safety shoes and tools, ready to work immediately.
• Maintain good communication with the Chef and staff.
• Assist Chef in keeping an inventory of produce, fish, meats, dry goods, and liquors on a daily basis.
• Perform tasks assigned by supervisors.
• Must be able to work a flexible schedule including day/night shifts, weekends and holidays

Education and Experience: High school diploma or equivalent, with equivalent experience required.  Should have a culinary degree from an accredited school and two years of experience or five years of experience in the culinary field.  Must have good knowledge of various cuisines with basic food and cooking methods.  Must also have good knife skills.

Other Skills and Abilities: Menu planning and execution of menus and costing. Possess knowledge of culinary arts, food & beverage service, hospitality, and business. Possess organizational skills that result in accurate, timely and thorough work. Ability to effectively and efficiently manage daily operations and resolve operational problems.

Language Skills: Excellent verbal communication skills. Ability to communicate and work well with fellow employees and maintain a presentable appearance, behavior and manner at all times. Ability to manage multiple tasks effectively. Ability to read all menus and promotions.

Reasoning Ability: Ability to apply commonsense understanding to carry out detailed written or oral instructions. Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.

Physical Demands: While performing the duties of this job, the employee will be required to stand for extended periods of time sometimes in the same place. The job will entail constant communication at all times to communicate where you are and to communicate the task at hand. The job will require you to use your hands constantly for cutting, grabbing, lifting, washing, touching, sensing and holding items. You will be required to walk often at a safe pace. The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds. Must be able to withstand high temperatures behind the line.

Work Environment: Work is generally performed in a Restaurant kitchen setting high noise level, heat, fumes and steam. Might walk in and out from the cooler