Summary
Overall function
The Lead Line Cook role supports the Crossroads Culinary Supervisor. This position works directly with the Chef de Cuisine and Sous Chef. The Lead Line Cook will be responsible for managing a team of cooks, overseeing a cooking station, and assisting with food production for Crossroads breakfast and lunch service, Sunday brunch, special tea events, Pittsboro Street Provisions grab-and-go offerings, and other special events.
We offer excellent benefits:
- 12 free room nights after 90 days of service, Discounted and Friends & Family Room Rates upon hire
- Medical, Prescription, Dental and Vision Insurance after 30 days of employment
- 401K with company match
- Paid Vacation, sick days, new child leave and personal day
- Paid Family Bonding Time (8 weeks, primary caregiver; 2 weeks, supportive caregiver) and Adoption Assistance
- Tuition Reimbursement
- 50% discount in Crossroads
- 20% discount in gift shop (exception: jewelry, UNC items, alcohol)
- Employee Stock Purchase Plan
- Discounts at various retailers – Apple, AT&T, Verizon, Headspace and many more
All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.
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Qualifications
Main Duties
Master and execute intermediate cooking techniques, following recipes and presentation standards set by the Culinary Department.
Participate in the preparation of ingredients, cooking, and assembly of dishes as directed by management.
Contribute to the cleanliness and organization of the kitchen, including proper storage of food items and cleaning of workstations.
- Work collaboratively with Culinary Department staff to ensure smooth kitchen operations.
- Foster a positive and professional kitchen environment through effective communication and teamwork.
Other Duties:
Perform any other reasonable duties and responsibilities as assigned by the Chef or other supervisory personnel.
Assist in the execution of special events and promotions.
Ensure compliance with health and safety regulations and food handling standards.
Carry out any other duties and responsibilities as assigned.
To maintain a high standard of personal appearance and food safety hygiene and adhere to the hotel and department grooming standards.
Qualifications
Qualifications:
Proven experience as a lead Line Cook or similar role in a high-volume, upscale restaurant or culinary establishment for at least 4 years.
Excellent organizational and time management abilities to effectively manage multiple tasks and priorities.
Solid understanding of food safety standards, sanitation guidelines, and regulatory compliance.
Strong communication and interpersonal skills to collaborate effectively with team members, management, and external involved groups.
Tentative Schedule: Mon/Tues/Fri/Sat/Sun AM / MID Schedule is subject to change based on business needs.
