Culinary Agents is working with the team at Smish Smash to connect them with talented hospitality professionals.
Smish Smash - Now Hiring: Lead Line Cook
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We are looking for a dynamic, creative, and highly skilled Lead Line Cook to join our team. We want someone with the caliber of a Sous Chef who can not only manage the kitchen and lead the team but also contribute to the creative side of the menu development and specials. Key Responsibilities: Kitchen Management: Oversee daily kitchen operations, ensuring efficiency, cleanliness, and organization. Lead and train kitchen staff, providing guidance and motivation to help them grow their skills. Maintain high standards of food quality, presentation, and portion control. Ensure compliance with health and safety regulations, including sanitation standards and food safety protocols. Menu Development & Creativity: Work closely with the chef to contribute to the development of new dishes, specials, and seasonal offerings. Create innovative burger recipes, side dishes, and unique twists on classic menu items. Suggest and test new ingredients, techniques, and presentation styles to elevate the guest experience. Leadership & Team Collaboration: Manage the kitchen during service, leading the team by example and ensuring smooth operation. Foster a collaborative, positive work environment and maintain clear communication with front-of-house staff. Ensure consistency and quality control in food production and execution. Inventory & Ordering: Assist with inventory management and food ordering, ensuring all supplies are well-stocked. Monitor and maintain kitchen equipment, reporting any repairs or replacements needed. Qualifications: Proven experience as a line cook or sous chef, with a strong background in kitchen leadership. Expertise in working with high-quality ingredients. Strong culinary creativity and passion for developing new dishes and elevating classic comfort foods. Ability to manage kitchen staff effectively, multitask under pressure, and maintain a calm and positive attitude during busy service hours. Exceptional knife skills, cooking techniques, and attention to detail. Knowledge of kitchen safety and sanitation regulations. Ability to work in a fast-paced, high-volume environment with a focus on maintaining quality and consistency.
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