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About the Role
As a Lead Line Cook, you will be responsible for producing consistent quality food products using standard recipes while adhering to all safety and sanitation guidelines. This role requires coaching and guiding coworkers, acting as the frontline for the Kitchen Manager, and addressing concerns with management.
Responsibilities
- Produce food according to recipes and directions.
- Assist with food production, including cooking duties.
- Prepare and portion food by cutting fruits, vegetables, and proteins.
- Produce food for breakfast, lunch, dinner, and catered events.
- Follow production sheets, portioning, and merchandising details.
- Adhere to all recipes and guidelines while meeting production deadlines.
- Ensure consistent quality on all product items.
- Taste food to ensure flavor, freshness, and quality.
- Maintain a clean and organized station.
- Maintain kitchen equipment.
- Follow proper rotation and storage of goods, including labeling, stocking, and FIFO.
- Seek opportunities to improve the customer experience.
- Promote safety among team members.
- Lead a small team to ensure company standards are met by directing daily work assignments and instructing on duties and techniques.
- Provide recommendations on scheduling, workplace improvements, and safety.
- Follow safety and sanitation procedures according to OSHA, Department of Public Health, and Risk Management guidelines.
- Manage time effectively and meet deadlines for production and menu.
- Perform other duties as assigned.
Requirements
- Must have and maintain an active Handlers’ Card (ServSafe) and adhere to local food handler requirements.
- Maintain an exceptional personal record of punctuality and attendance.
- Consistently perform all duties in a responsible and efficient manner.
- Authorized to work in the U.S.
Skills
- Excellent culinary skills.
- Interpersonal and organizational skills.
- Proficient knife skills for fast, efficient, and safe use.
- Sense of urgency.
- Strong communication, time management, resource management, and planning skills.
- Ability to manage multiple tasks and projects.
- Professional appearance.
- Customer service skills.
- Ability to move throughout the café and kitchen.
- Experience with high volume production and large batch cooking.
- Ability to handle kitchen equipment and tools safely.
- Ability to communicate effectively with the team, acting as a liaison between line cooks and management.
- Ability to lead by example and act as the manager's eyes when they are not present.
Location
- Large kitchen environment
Work Type
- Full-time
Experience Level
- Minimum 2+ years line cook experience
Education Level
- High School diploma, GED or equivalent
- Culinary Degree (preferred)
Salary/Compensations
- $37.00 per hour
About the Company
- Committed to bringing passion and customer focus to the business.
- If you like wild growth and working with happy, enthusiastic over-achievers, you'll enjoy your career with us!
Equal Opportunity
- Flagship is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.
- We also consider qualified applicants with criminal histories, consistent with applicable federal, state and local law.
- Under the Americans with Disabilities Act, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of their job.