Lead Line Cook

Description

Job Title: Lead Line Cook

Immediate Supervisor: Executive Chef 

Classification: Full-Time, Non-Exempt

Location: 4015 Via Laguna, Santa Barbara, CA, 93110

Primary Responsibilities: Preparing food to the exact Chef’s specifications, setup stations for menu, assist executive chef and sous chef with their daily tasks.

Essential Functions:

• Supervise and direct pantry and line cooks
• Prepare food for service
• Set up and stock stations with all necessary supplies
• Cook menu items in cooperation with the rest of the kitchen staff
• Answer, report and follow executive or sous chef’s instructions
• Clean up station and take care of leftover food
• Date and label all food before storage
• Stock inventory
• Ensure the food comes out simultaneously, high quality and in a timely fashion
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift up to 40 pounds.
• Continuous repetitive motions.
• Work in occasional hot environment.

This is a general description. You may be required to perform other duties as requested by your manager.

Requirements

 Licenses and Special Requirements

• Food safety certification.