Lead Line Cook

Summary: Primarily responsible for leading and developing cooks to ensure tjat a;; dishes are executed properly, consistently and within the standard times.

Essential Duties:

• Oversees line cooks and stewards in the absence of the chefs
• Ensures that food is prepared in a timely manner and communicates with FOH managers and Expos; Ensures FOH staff is ringing in food properly
• Uses fresh ingredients, ensures recipes are followed and standard of food quality is maintained
• Organizes coolers, freezer, and dry storage and ensures cleanliness
• Ensures proper storage of all foods, including coverage, labeling, dating, and using the proper containers; maintains the appropriate temperature of all foods.
• Follows menus, formulas and established standards for food preparation
• Keeps work station clean and sanitized at all times
• Adheres to St Julien's environmental commitment and Zero Waste goals

Qualifications

• 5 Years of experience in upscale restaurants