Lead Line Cook

4 weeks ago


Atlantic City, United States Showboat Hotel & Island Waterpark Full time
Job DescriptionJob DescriptionJob Summary:

The Lead Line Cook will play a critical role in managing kitchen operations during service, ensuring that high-quality dishes are prepared efficiently. This position requires a strong understanding of culinary techniques, the ability to manage a team of line cooks, and the capacity to maintain a clean and organized kitchen.

Key Responsibilities:

  • Prepare and Cook Food: Execute recipes and prepare menu items according to the restaurant's standards, ensuring consistency in taste, presentation, and quality.

  • Supervise Line Cooks: Lead and mentor the kitchen team during service, ensuring that each station is working effectively and efficiently.

  • Quality Control: Monitor food preparation and presentation, ensuring all dishes meet the restaurant's standards before they are served to guests.

  • Kitchen Organization: Maintain a clean, organized, and sanitary kitchen environment, adhering to food safety and hygiene standards.

  • Inventory Management: Assist in ordering and managing inventory, ensuring that all ingredients are available and properly stored.

  • Collaboration: Work closely with the Head Chef or Kitchen Manager to plan and execute daily specials, seasonal menus, and special events.

  • Problem Solving: Quickly address and resolve any issues that arise during service, ensuring that operations run smoothly.

  • Training: Assist in training new kitchen staff, ensuring that they understand the restaurant's procedures and standards.

  • Communication: Maintain open communication with front-of-house staff to ensure that orders are executed accurately and efficiently.

  • Shift Management: Lead the kitchen during shifts, including opening and closing procedures, ensuring that all tasks are completed.

Qualifications:

  • Experience: Minimum of 3-5 years of experience as a line cook, with at least 1-2 years in a leadership or supervisory role.

  • Culinary Skills: Strong knowledge of cooking techniques, kitchen equipment, and food safety practices.

  • Leadership: Proven ability to lead and motivate a team in a fast-paced environment.

  • Time Management: Excellent organizational skills and the ability to manage multiple tasks simultaneously.

  • Attention to Detail: High standards for food quality and presentation.

  • Physical Stamina: Ability to stand for long periods, lift heavy objects, and work in a hot, fast-paced environment.

  • Communication: Strong verbal communication skills, with the ability to work collaboratively with both kitchen and front-of-house staff.

Preferred Qualifications:

  • Culinary school diploma or equivalent experience.
  • Experience in a high-volume or casual dining restaurant.

Working Conditions:

  • Must be able to work flexible hours, including nights, weekends, and holidays.
  • Requires standing for extended periods, frequent lifting, and working in a high-temperature environment.

Salary:
Competitive salary based on experience, plus potential for tips or bonuses.


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