lead line cooks

Lead Line Chef Leading the World Outdoors Adventures on the Gorge’s company vision statement is intended to be interpreted in multiple ways.
First, it illustrates our need to be the best at what we do in our industry and the need to continue to develop ourselves and our business for the future.
Perhaps more importantly, our vision states that we have an altruistic goal of helping others venture outdoors, at times, in places, and in activities that will further develop their lifelong skills and increase their knowledge about nature and adventure.
We benefit from a strong belief in who we are and where we are headed.
We look to our vision and guiding principles as providing that sense of understanding and direction, serving as a map and compass to help us reach our full potential.
Guiding Principles We use these principles, and more, to guide our daily behavior and business decisions: • Always balance fun and adventure with safety • Strive always to exceed our guests’ expectations • Provide a unique environment for staff and guests that fosters camaraderie and hospitality • Value our people, knowing that the quality of our staff define our ultimate success • Invest in systems and processes, to ensure we deliver a consistent quality experience • Treat each and every guest and staff member with dignity and respect • Raise the standard of the industry with an emphasis on innovation • Recognize that profitability is essential for us to be healthy and grow Responsibilities As a lead line chef, you will be primarily responsible for leading the daily aspect of the kitchens.
Be the primary source of food preparation of all menu items while ensuring superior quality and consistency at all times.
Additionally responsible for precisely following recipes, testing, tasting, and controlling superior standards of menu items.
Maintain updated and accurate recipes and costing of all dishes prepare.
Also, review the following day's menus and ensure the proper food allocations are purchased, checked in, and stored properly.
Lead Line Chef Duties and Responsibilities:.
Maintain a strong working relationship with line cooks Work directly with the sous chef daily about the upcoming shift.
Ensure all tickets are completed in a timely manner for each table Able to coordinate production and plating with the Executive Chef, Sous Chef.
Establish the day’s priorities and assign production and preparation tasks for the kitchen staff/self to execute.
Effectively communicate both verbally and in writing to provide clear communication with all facets of the kitchen.
Take physical inventory of specified food items for daily inventory.
Assist in determining the minimum and maximum stocks of all food, cooking supplies, and equipment.
Assist the executive chef and sous chef in menu development and execution.
Maintain inventory control procedures and ensure that the dining outlet needs are prepared for the following day's work.
Responsible for managing all day-to-day operations of the outlet.
Responsible to conduct frequent walkthroughs of each kitchen area and directing respective personnel to correct any deficiencies with any aspect of food service.
Responsible to maintain all equipment in a proper operational condition.
Responsible to oversee the regular cleaning of all equipment used in the joint kitchen.
Ensure that each kitchen work area is stocked with specified tools, supplies, and equipment to meet the business demand.
Ensure that recipes, production schedules, plating guides, photographs are current and posted.
Ensure that all staff prepares menu items following recipes in accordance with the operating standards.
Review sales and food costs with the sous chef to ensure that the kitchen is meeting budgeted costs.
Monitor the performance of kitchen staff and ensure all procedures are completed to the department standards.
The lead line chef will do the majority of the cooking and prepping as needed Ensures and maintains the productivity level of all supporting staff.
Supervises kitchen shift operations.
Assists the executive chef and sous chef with banquet menu planning and food purchasing.
Participates in training staff on menu items including ingredients, preparation methods, and unique tastes.
Plans and manages food quantities and plating requirements for all food and beverage.
Maintains food preparation handling and correct storage standards.
Ensures compliance with all applicable laws and regulations.
Follows proper handling and right temperature of all food products.
Able to continually enhance the culinary experience of all guests.
Able to understand employees’ positions well enough and to perform duties in employees' absence.
Able to perform other duties as assigned by the management.
Prerequisites: Very good knowledge of food safety, sanitation, food preparation techniques.
Able to work flexible hours and days.
Knowledge of current and updated culinary trends.
Ability to multitask and cook in a kitchen with others utilizing the same equipment for the restaurant.
Able to follow recipes without altering to fit personal preferences Education: 2-year or 3 Year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.
Can also qualify with 5+ years of experience cooking.