Job Description
Job Description
Description :
We are seeking a dedicated and skilled lead cook to join our team at Bosphorous Turkish Cuisine and play a pivotal role in overseeing the preparation and quality of food products within the commissary.
The ideal candidate will have a passion for food, a strong work ethic, and the ability to thrive in a fast-paced kitchen environment.
As Lead Cook, you will be responsible for leading and supporting a team of line cooks to ensure efficient food preparation and adherence to quality standards.
This position demands strong leadership, organizational skills, and a focus on maintaining a safe and productive kitchen.
- Lead line cooks from within the team, working alongside them to efficiently complete the line list
- Ensure proper storage, rotation of food, and labeling products appropriately
- Stock and maintain sufficient levels of food products at line stations to support a smooth service period
- Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures
- Assist with inventory management and ordering supplies as needed
- Work collaboratively with other kitchen staff to ensure timely service and efficient operations
- Maintain equipment and report any maintenance needs to the manager
- Adhere to portion sizes and presentation standards to ensure consistent quality
- Inspect, clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices
- Follow food safety and sanitation guidelines to maintain a clean and organized kitchen
- Ensure food is stored and cooked at the correct temperature by regulating the temperature of coolers, ovens, grills, fryers, and other kitchen equipment
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, rotating stock, and labeling products appropriately
- Ensure recipe adherence for all items and utilize quality control practices
- Monitor ticket times compared to expected duration and provide coaching as needed
- Coach and hold team accountable for time management opportunities to maintain standards
- Champion workplace and food safety and sanitation / HACCP practices
- Receive incoming products from vendors, ensuring orders are complete and in acceptable condition, and communicate any errors or other issues with vendor representatives
- Coordinate with and assist fellow employees to meet guests’ needs to support the operation of the restaurant to ensure guest service standards and efficient operations
- Monitor and ensure proper safety and sanitation of equipment and facility, addressing or reporting areas in need of attention as appropriate
- Provide timely and consistent feedback to team members
Requirements :
At least two years of lead experience in a similar role
Standing and walking for up to eight hours continuously
Lifting up to 50lbs alone, and up to 80lbs as a team
Work schedule includes days, nights, weekends, and holidays