Lead Line Cook

General Definition:

• Responsible for the daily production of the line to ensure maximum accuracy and efficiency as business levels dictate and as directed by the Kitchen Manager.

Essential Job Functions:       

• Properly prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Knows and consistently complies with established portion sizes, cooking methods, quality standards, kitchen rules, and company policies and procedures.
• Responsible for ensuring recipes are accurately followed and presentation is acceptable to menu standards before leaving the line.
• Portions food products prior to cooking according to established portion sizes and recipe specifications.
• Assists on all areas of the line as required by business levels or requested by the Kitchen Production Supervisor.
• Responsible for monitoring and documentation of all line checks and temperature checks.
• Ensures that proper temperatures are kept in production and holding on the line and hotbox.
• Responsible for all equipment temperatures and functionality on the line and alerts the Kitchen Supervisors and/or General Manager when necessary.
• Responsible for the accuracy of orders from ticket orders on the line.
• Maintains par levels on the line to ensure maximum productivity and minimum waste.
• Responsible to ensure all prep is completed on the line to accurate par levels for both am and pm shift.
• Documents all waste and spoilage from the line.
• Monitors and maintains the line for cleanliness and safety.
• Ensures consistent rotation of all products on the line as required to prevent waste and contamination.
• Properly handles, stores and rotates all products in accordance with company standards and established procedures.
• Follows proper plate presentation and garnish set-up for all dishes.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing of the kitchen as needed.
• Assists Kitchen Production Supervisor in thorough training of line cooks.
• Interacts with personnel and the general public in a professional, ethical manner.
• Promptly and accurately reports any employee-related complaints, concerns, or violations directly to the Kitchen Production Supervisor, the Kitchen Operations Supervisor or the General Manager. 
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Contributes to a friendly and productive work environment; reports concerns directly to Kitchen Supervisors.
• Knows and understands the proper operation of all job-related equipment.
• Observes all safety procedures when handling food, liquids, and dishes. 
• Uses proper protective materials and equipment at all times.
• Uses proper lifting techniques when handling trays, dishes, and boxes.
• Immediately reports ALL workplace injuries to the Kitchen Manager.
• Promptly reports any unsafe acts, conditions, or equipment to the Kitchen Manager.
• Knows all appropriate first aid kit(s) locations and eyewash stations.
• Knows the location of the fire-figh