Soul Foodies is Hiring for Lead Line Cooks. We are a Ghost Kitchen and only offer pick up and delivery to our customers. Our establishment is is open 24 hours. We are hiring for 3 locations West End (Near West End Train), Buckhead (Near Lindbergh Train Station), and Decatur (Avondale Train Station).
LEAD LINE COOK ROLE and RESPONSIBILITIES
The Lead Line Cook plays a crucial role in the kitchen, combining culinary skills with leadership and organizational abilities to ensure the smooth operation of food preparation and service. Here's a breakdown of the responsibilities you listed, offering insight into each task:
Prepares a Wide Variety of Foods: This involves being versatile in cooking techniques and familiar with different cuisines. The Lead Line Cook must be able to handle various ingredients and prepare a range of dishes to meet the diverse preferences of customers.
Follows a Recipe and Improvises: Following recipes ensures consistency in taste and presentation of dishes. However, the ability to improvise is vital when there are shortages of ingredients, requiring creativity and knowledge of ingredient substitutions without compromising quality.
Prepares Components of Each Dish: This involves mise en place, or setting up and preparing the ingredients before cooking. This step is crucial for efficient cooking and serving of dishes as per the menu.
Adheres to Serving Portion Sizes and Basic Meal Prep Procedures: Portion control is essential for cost management and ensuring that all guests receive a standardized amount of food. Adhering to meal prep procedures ensures food safety and quality.
Sets Up and Breakdown Workstations: Efficiently setting up and breaking down workstations ensures that the kitchen operates smoothly and safely. It involves cleaning and organizing the station before and after meals.
Stands for Twelve Hours or More a Day: This highlights the physically demanding nature of the job, requiring stamina and physical endurance.
Ensures Food Prep and Storage Areas Meet Standards: Compliance with health and safety regulations is non-negotiable. This involves maintaining cleanliness and organization in all areas of the kitchen and ensuring food is stored safely.
Maintains Cleanliness and Organization in Kitchen: Beyond food preparation areas, the Lead Line Cook is also responsible for the overall cleanliness and organization of the kitchen.
Works with Staff, Team of Clients, Temp and/or Volunteers: This involves leadership and communication skills to coordinate with a diverse team, including directing prep work for other shifts.
Monitors Product Freshness and Rotates Stock Using FIFO Method: Ensuring the freshness of ingredients is essential for quality dishes. The FIFO method helps manage inventory effectively, reducing waste and cost.
Monitors, Organizes, Disperses, and Properly Stores Inventory: This is crucial for inventory management, ensuring ingredients are used efficiently and stored correctly to maintain freshness.
Leads Clients, Temps, and/or Volunteers When Supervisor is Not Present: In the absence of a supervisor, the Lead Line Cook assumes leadership responsibilities, guiding the team and making decisions to ensure the kitchen's smooth operation.
This role requires a blend of culinary expertise, leadership, organization, and the ability to work under pressure. The Lead Line Cook is not just a pivotal member of the kitchen staff but also a key player in ensuring customer satisfaction through the quality and efficiency of food preparation and service.
QUALIFICATIONS:
Previous experience in a kitchen or food service environment is preferred.
Strong knowledge of food safety and sanitation practices. Food Handlers card is required within the first 30 days of contract.
Ability to work in a fast-paced environment and multitask effectively.
Excellent communication and teamwork skills.
Attention to detail and ability to follow instructions accurately.
Flexibility to work evenings, weekends, and holidays as required.
LEAD LINE COOK SCHEDULE
The Lead line Cook will work 12 hour shifts 3 days on week A and 4 days Week B. The Lead Line Cook (LLC) schedule is designed around a rotating two-week cycle that ensures each cook works both 3-day and 4-day work weeks alternately. The cycle accounts for two shifts each day: a day shift from 6am to 6pm and a night shift from 6pm to 6am. There are four LLCs in total, two assigned to each shift. The work week begins on Thursday and ends on Wednesday, aligning with the specified workdays.
COMPENSATION
Training Period: This initial period consists of 7 shifts, during which the Lead Line Cook earns $10 per hour. This phase is likely focused on introducing the cook to the kitchen's procedures, menus, and expectations, as well as beginning to build their skills in the role.
Probationary Period: After completing the training period, the cook enters a 30-shift probationary phase with a pay rate of $15 per hour. The probationary period serves to further assess the cook's abilities, performance, and fit within the team. During this time, the Lead Line Cook is expected to:
Perform all tasks and responsibilities independently, indicating that they've successfully learned and can execute the kitchen's requirements without direct supervision.
Maintain a 100% on-time rate, which highlights the importance of punctuality and reliability in the role.
Obtain a food handler's card, which is a certification ensuring the cook understands food safety practices. This is typically a legal requirement for individuals working in food service.
Post-Probationary Period: Upon successfully completing the probationary period and meeting the outlined requirements, the Lead Line Cook's pay will increase to $17 per hour. This pay rate will be the standard compensation as the cook continues in their role, having demonstrated their ability to meet the kitchen's standards and perform their duties independently.
Please Use the Following Link to Fill Out the Job Application
https://form.jotform.com/240734606229153
Please Text your name to 404-287-7135 once you have completed the application.