Description:
Lead Cook
-
This position is responsible for leading a team of line cooks to ensure dishes are prepared and served to company standards by giving daily instructions and feedback to the team
-
At least two years of lead experience in a similar role
-
Hourly with benefits available
-
Work schedule includes days, nights, weekends, and holidays
-
Reports to Manager on Duty / General Manager
We are seeking a dedicated and skilled lead cook to join our team at Bosphorous Turkish Cuisine and play a pivotal role in overseeing the preparation and quality of food products within the commissary. The ideal candidate will have a passion for food, a strong work ethic, and the ability to thrive in a fast-paced kitchen environment. As Lead Cook, you will be responsible for leading and supporting a team of line cooks to ensure efficient food preparation and adherence to quality standards. This position demands strong leadership, organizational skills, and a focus on maintaining a safe and productive kitchen.
Requirements:
Responsibilities
-
Lead line cooks from within the team, working alongside them to efficiently complete the line list
-
Ensure proper storage, rotation of food, and labeling products appropriately
-
Stock and maintain sufficient levels of food products at line stations to support a smooth service period
-
Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures
-
Assist with inventory management and ordering supplies as needed
-
Work collaboratively with other kitchen staff to ensure timely service and efficient operations
-
Maintain equipment and report any maintenance needs to the manager
-
Adhere to portion sizes and presentation standards to ensure consistent quality
-
Inspect, clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices
-
Follow food safety and sanitation guidelines to maintain a clean and organized kitchen
-
Ensure food is stored and cooked at the correct temperature by regulating the temperature of coolers, ovens, grills, fryers, and other kitchen equipment
-
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, rotating stock, and labeling products appropriately
-
Ensure recipe adherence for all items and utilize quality control practices
-
Monitor ticket times compared to expected duration and provide coaching as needed
-
Coach and hold team accountable for time management opportunities to maintain standards
-
Champion workplace and food safety and sanitation/HACCP practices
-
Receive incoming products from vendors, ensuring orders are complete and in acceptable condition, and communicate any errors or other issues with vendor representatives
-
Coordinate with and assist fellow employees to meet guests’ needs to support the operation of the restaurant to ensure guest service standards and efficient operations
-
Monitor and ensure proper safety and sanitation of equipment and facility, addressing or reporting areas in need of attention as appropriate
-
Provide timely and consistent feedback to team members
