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Lead Line Cook

2 months ago

New York, New York, United States Clemente Bar Full time

Join a premier cocktail lounge that emphasizes exceptional mixology and innovative plant-based cuisine. This role is pivotal in maintaining the high standards of our culinary offerings and ensuring a seamless kitchen operation.

Reports to: Executive Chef

Direct Reports:

  • Prep cooks
  • Commis

Key Responsibilities

Culinary Oversight

  • Oversee the daily activities of line cooks, commis, and externs, ensuring efficient preparation of all ingredients.
  • Maintain cleanliness and organization of storage areas in compliance with food safety regulations.
  • Conduct regular tastings of prepared items to guarantee quality and flavor profiles.
  • Lead a designated station, ensuring that all dishes are prepared and presented to the highest standards.
  • Collaborate with front-of-house staff to synchronize the timing of dish service.
  • Work closely with the Chef de Cuisine and support staff to uphold equipment and facility standards.
  • Manage documentation related to food safety protocols and maintain compliance.

Recruitment and Development

  • Assist in the recruitment process for kitchen personnel as required.
  • Proactively identify and mentor potential kitchen team members to foster a strong culinary foundation.
  • Serve as a mentor for line cooks, commis, and externs, promoting skill development and professional growth.

Menu Innovation

  • Collaborate with the Chef de Cuisine on the creation of new menu items.
  • Contribute to recipe development and cost analysis for menu offerings.
  • Explore and implement new cooking techniques as necessary for menu enhancement.

Qualifications

  • Minimum of 3 years in a management role within a culinary environment.
  • Proficient knife skills and culinary techniques.
  • Ability to interpret and execute recipes and culinary standards.
  • Excellent communication skills, both verbal and written.
  • Proficient in Microsoft Office and other relevant software.
  • Capable of teaching and guiding junior staff.
  • Able to manage multiple tasks independently.
  • Experience with diverse cooking styles and methods.
  • Quick decision-making skills in a dynamic kitchen setting.
  • Physical capability to lift up to 50 lbs and stand for extended periods.

This description outlines the essential functions of the Sous Chef position, but additional responsibilities may be assigned as needed.



For more information about Clemente Bar, please visit our website.