Tradewinds Lead Line Cook

Requirements

• Must be able to step up and run the shift when needed.
• Mentors and promotes positive kitchen activity and reports any horseplay or inappropriate activity to the Sous or Executive Chef on duty.
• Ability to operate kitchen equipment including but not limited to slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, electric food chopper, and griddles.
• Ability to maintain health department standards, which includes writing dates on products, product rotation, maintaining and monitoring proper food temperatures, and overall food quality and appearance.
• Produce and adhere to daily prep and par sheets.
• Ability to minimize waste by creating new dishes to repurpose leftovers and rethink and retool dishes should we run out of ingredients for a particular dish.
• Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest.
• Be able to create compound sauces and derivatives of the mother sauces.
• Ability to work all shifts as business warrants.
• Responsible for the supervision and performance of staff to ensure exemplary guest satisfaction and report any issues with staff should they arise.
• Assist FOH supervisor on duty in organizing, delegating, and prioritizing work assignments/tasks to meet or exceed stated deadlines and goals.
• Must portray an outgoing friendly attitude towards customers during daily interaction.
• Must wear black, slip resistant shoes, and be in proper uniform at all times.
• Comply with our drug & alcohol free workplace. Subject to for cause and post-accident drug tests