Lead Line Cook

Department: Culinary

Reports to: Culinary Leadership Staff

Status: Non-Exempt

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The Cook will be responsible for preparing the kitchen with a multitude of tasks to include the day to day preparation of the meals within all the F&B outlets and to continually uphold the standards in accordance to the Autograph Collection standards under the franchise of Mainsail Lodging & Development.

Essential Functions

• Prep ingredients daily for any upcoming specials and the regular menu
• Assist the Executive and Sous Chefs with any recipes for each day
• Understand the recipes for the restaurant and able to prepare dishes to standard on a consistent basis
• Maintain a clean environment – general cleaning to include equipment, floors, walls, coolers, and freezers
• Maintain inventory and inform chef when new items need to be ordered prior to them running out
• Dishwashing – all Epicurean kitchen team members wash dishes
• Return pots and pans to the dish area for cleaning
• Maintain a professional, presentable uniform and personal grooming
• Able to effectively communicate with the team on a daily basis
• Maintain a sense of ownership for the hotel / restaurant
• Follow SafeStaff sanitary compliance throughout every area working in the kitchen
• Basic vegetable prep to include peeling, slicing, dicing, and portioning
• Basic sauce prep to include stocks, salad dressings, and vinaigrettes
• Minor butchering – processing whole poultry and fish
• Line cooking – working with other cooks under the supervision of the chef
• Plating dishes – presenting food for guest to the chef’s specifications
• Ability  to understand kitchen orders
• Ability to work efficiently
• Ability to perform all functions in the kitchen
• Ability to work under pressure
• Ability to work long hours standing over hot stoves and grills
• Ability to work as a team in a stressful, fast-paced environment
• Knowledge of different cooking recipes and all kitchen equipment
• Able to make great quality food
• Follow all safety procedures to include knife safety
• Restock clean dishes, flatware and all cooking equipment to the appropriate storage areas
• Maintain the kitchen work area in an orderly and clean condition
• Follow proper hand washing procedures
• Assist with plate up dinners
• Stock supplies for the kitchen in specified locations
• Sort and remove trash and clean the garbage cans / whales daily
• Maintain trash area and place in proper area for pickup
• Assist with loading and unloading of food deliveries and supplies

Qualification Standards

Education & Experience

• High School diploma or equivalent or higher
• Minimum of 2 years’ experience in a restaurant
• Excellent customer service skills
• Excellent communication skills, both verbal and written

Physical Demands

• Ability to sit or stand for extended periods of time
• Ability to communicate clearly
• Corrected vision to normal range
• Ability to use knives and kitchen machinery safely and effectively
• Ability to lift 20 lbs.
• Ability to work long hours as needed

Mental Demands

• Make sound judgments quickly
• Ability to work with others in a high demand kitchen
• Work on multiple tasks, making appropriate progress towards deadlines
• Able to work independently, take direction and provide direction to others
• Manage differing personalities within the kitchen, the hotel and the community
• Maintain the highest degree of confidentiality
• Ability to work effectively in stressful, high pressure situations
• Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary