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Lead Line Cook

2 months ago

Minneapolis, United States D'Amico Catering Part time $18 - $22
Job DescriptionJob Description

D'Amico Catering is hiring for a Lead Line Cook

D'Amico Catering is a renowned hospitality company with a strong presence in the Twin Cities area. Our commitment to delivering exceptional service and creating memorable experiences sets us apart in the industry. We cater to a diverse range of events, from weddings and corporate functions to social gatherings and private parties. We are seeking a talented and experienced Catering Coordinator to join our team.

The Lead Line Cook is responsible for the preparation and production of food and is committed to maintaining high quality food excellence for D’Amico Catering. This must be accomplished with a commitment to food and guest service excellence by ensuring that all menu items are made to and presented according to specification and at the Chef’s direction. This position is responsible for running the line in the absence of the Chef and operating within cost guidelines, while maintaining safety and sanitation standards.

DUTIES AND RESPONSIBILITIES:

1. Maintain consistent and efficient food preparation. Direct responsibility for the preparation and presentation of all food products, including:

· Unpacking and box popping

· Stretching pizza dough

· Washing fruits and vegetables

· Sautéing food

· Cutting fruits, vegetables, & food items

· Use wheel slicer to cut pizza

· Assembly of sandwiches and salads

· Plating and packing food

· Use and care of professional knives

· Weigh and package prep

· Use pizza paddle to insert & retrieve pizza from oven

· Use salad spinner

· Use automatic slicer

· Using tongs, ladles, & spatulas

· Pushing a rolling cart

· Writing & other paperwork

· Set-up & break down of work stations

2. Knowledge of food preparation methods in accordance with Company standards and specifications.

3. Willingness and ability to learn new ideas, new specifications, and techniques for food preparation, safety and sanitation. Willing and able to train and pass this knowledge on to all staff.

4. Ability to adhere to daily production schedule, provide timely service to guests, and to work within cost guidelines.

5. Maintain proper storage and rotation of food product and kitchen equipment, routinely coaching staff in procedures.

6. Maintain standards of personal cleanliness and sanitation of all equipment and all work areas, including dish room, all in accordance with company policy and required health codes. This includes, but is not limited to: organization of wares, wiping, sweeping and mopping, dishwashing and scrubbing pots. Assisting and directing staff in all such duties.

7. Willingness to perform duties and take initiative in order to service guests in a manner expected of D’Amico standards.

8. Is able to maintain good working relationships and work respectfully with all staff members, kitchen, dish, front-of-the-house, and employees in other departments.

9. Follows all required procedures for opening and closing a shift, coaching staff as required.

10. Oversee line cooks and ware wash positions in the absence of the chef. This includes but is not limited to: act as a role model, present yourself well, encourage teamwork, treat everyone with respect, act as a leader and professional manager for BOH staff. Train, discipline, and direct staff as necessary.

11. Performs cleaning, inventory, and other projects as assigned by chef.

12. Performs other duties as assigned.

PHYSICAL REQUIREMENTS:

Must be able to bend, lift and carry items weighing up to 50 pounds on a regular and continuing basis.

Must be able to stand and exert fast-paced mobility for period up to Ten hours in length.

Must be able to work in temperature extremes and a noisy kitchen environment.

Must be able to speak clearly and listen attentively to all guests and staff.

Must be able to read, write and speak clearly and listen attentively.

Must have manual hand and finger dexterity for adept use kitchen tools and utensils.

Must be able taste the majority of menu items to ensure compliance with specification.