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