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Lead Line Cook

Company: The Foundry
Location: Manchester
Posted on: January 21, 2023

Job Description:

BASIC FUNCTION: Work with the Executive Chef and Sous Chef(s) to ensure food is prepared to order and department standards are exceeded. Preps and prepares food for restaurant and banquets according to company standards and guidelines. Monitors product and ensures food quality at all times. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE Must be 18 years of age. Ability to communicate effectively with employees. KNOWLEDGE, SKILLS, ABILITIES: Proficient in saute and grill stations. Expedite food orders in a fast paced kitchen environment. Competent user of knives. Able to utilize knife skills to effectively produce products. Lead and direct kitchen staff through effective communication skills. ESSENTIAL FUNCTIONS: Prepare food to order and in accordance with quality food standards and written recipes. Organize supplies needed to ensure efficient operation. Ensure freshness of food and ingredients by organizing product and checking for quality, keeping track of old and new items, and rotating stock. Analyze information and evaluate results to choose the best solution and solve problems. Responsibilities include but not limited to: o Opening, set-up and or closing break down of entire kitchen o Checking in orders, putting away orders and rotation of product o Cleaning and organization of entire kitchen, prep and storage areas o Communicate with direct supervisor immediately when unsure how to manage a situation. o Responsible for overall productivity and profitability of all aspects of their scheduled shift. o Point person for all questions or concerns relative to the shift under their responsibility. o Security of kitchen and all food storage areas at close of shift. Trains and manages other hourly employees to maintain standards set forth by the Executive Chef and or Sous Chef(s) Follow and promote all safety procedures and food handling standards Set-up, restocks, maintain and clean food preparation areas. Monitor the quality and consistency of all food served from the lines. Supervise or coordinate food preparation activities. Knowledgeable in sanitation and sanitary food handling. Responsible for the direction of the staff in the absence of the Executive Chef and Sous Chef. MARGINAL FUNCTIONS: Attend all mandatory meetings. Keep work areas clean & organized. Report all unsafe conditions. Assists Executive Chef with monthly kitchen food inventory and controllable monthly expenses. Uphold the company's Mission/Vision/Values. ENVIRONMENT: Work is performed on concrete, tile, linoleum, rubber mats, carpet and stairs. Floors can be wet at times. Rubber soled shoes are required. ACCOUNTABILITY: Responsible for preparation of all menu items according to specification and direction from the Executive Chef and/or Sous Chef Responsible for all heart of the house operations during the shift and communicating concerns to the Executive Chef or Sous Chef. Monitor business levels and adjust staff accordingly. Employment Type: Full Time Years Experience: 1 - 3 years Salary: $18 - $23 Hourly Bonus/Commission: No

Keywords: The Foundry, Manchester , Lead Line Cook, Hospitality & Tourism , Manchester, New Hampshire

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