The roles of Lead Line Cook are pivotal positions within a kitchen environment. These roles involve meticulous preparation, adherence to recipes, cooking, dish assembly, and upholding cleanliness standards in the workspace.
As a the Lead, collaboration with the Chef is crucial to ensure dishes are cooked to order and align with the establishment's quality benchmarks. The ability to thrive under pressure in a fast-paced kitchen setting is essential for success in this role.
Lead Cooks are integral in the kitchen's operations, handling tasks like ingredient preparation, vegetable chopping, meat marination, and portioning for service. Attention to detail and organizational proficiency are key in maintaining kitchen efficiency during service.
Strong communication skills, teamwork, and a genuine love for culinary arts are essential qualities for both positions. By harmonizing efforts, Sous Chef significantly contribute to kitchen success and diner satisfaction. Dedication to improvement and a passion for the culinary craft are pathways to excelling in these roles as valued members of the culinary team.
Job Type: Full-time
Pay: $20.00-$25.00 per hour
Additional pay:
Tips
Flexible language requirement:
French not required
Schedule:
Day shift
Evening shift
Experience:
Cooking: 1 year (required)
Licence/Certification:
Food Safe, SafeCheck, Food Handler or equivalent (required)
Work Location: In person
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