Line Cook - Lead

Line Cook - Lead

at Appleton Catering (Marshallton Steakhouse) in Wilmington, Delaware, United States

Job Description

LEAD LINE COOK

At The Marshallton Steakhouse, we pride ourselves on delivering exceptional dining experiences with high-quality, fresh ingredients and a collaborative team culture. We are seeking a Lead Line Cook who is passionate about food, takes pride in their craft, and is ready to step into a leadership role in our busy kitchen.

BASIC FUNCTION: Work with the Executive Chef and Sous Chef(s) to ensure food is prepared to order and department standards are exceeded. Preps and prepares food for restaurant and banquets according to company standards and guidelines. Monitors product, food quality, and waste reduction at all times.

Responsibilities include but not limited to:

Opening, set-up and/or closing, break down of entire kitchen

Checking in orders, putting away orders and rotation of product

Cleaning and organization of entire kitchen, prep and storage areas

Communicate with direct supervisor immediately when unsure how to manage a situation

Responsible for overall productivity and profitability of all aspects of their scheduled shift

Security of kitchen and all food storage areas at close of shift

Follow and promote all safety procedures and food handling standards

Set-up, restocks, maintains and cleans food preparation areas

Monitor the quality and consistency of all food served from the line

Supervise or coordinate food preparation activities

MARGINAL FUNCTIONS:

Keep work areas clean & organized

Report all unsafe conditions

Assists Executive Chef with weekly/monthly kitchen food inventory and controllable weekly/monthly expenses

Uphold the company's Mission/Vision/Values

ENVIRONMENT: Work is performed on tile, rubber mats, hardwood, concrete and stairs. Floors can be wet/slippery at times. Slip resistant shoes are required.

ACCOUNTABILITY:

Responsible for preparation of all menu items according to specification and direction from the Executive Chef and/or Sous Chef

Responsible for all back of the house operations during the shift and communicating concerns to the Executive Chef or Sous Chef