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Kitchen Positions

Lead Line Cook

The Lead Line Cook will oversee and supervise the entire kitchen. They will organize and prep the kitchen line and then prepare foods for timely delivery to customers while maintaining Ranch standards for quality and quantity. Must be willing, able and comfortable with food purchasing, receiving, supervising and scheduling staff, preparation and maintenance of quality standards, safety, sanitation and cleanliness.

Responsibilities

Ensure that all food and products are consistently prepared and served according to restaurant recipes, portioning, cooking and serving standards.

Assume full responsibility for quality of all products served.

Maintain a high level of customer satisfaction at all times.

Responsible for the daily operations of the kitchen.

Responsible for overseeing and scheduling of staff and staff performance.

Assist with menu planning and portion sizing.

Assist with ordering of food products, receiving, storage, rotation, controlling food costs and waste management.

Maintain a thorough knowledge of recipes and food preparation procedures in order to effectively oversee the restaurant standards amongst all kitchen staff.

Understanding of proper use of major kitchen equipment, including but not limited to, stoves, refrigeration, slicer, knives and smoker.

Maintain an appropriate cleaning schedule for kitchen floors, mats, walls, hoods, other equipment and food storage areas.

Assists in food prep assignments during off-peak periods as needed.

Must be prepared to assist with cleaning, set-up, breakdown, dishwashing, etc. as needed.

Ensure accurate and consistent records are kept for temperature logs, Critical Control Points, etc.

Ensure consistent application of the timed holding system.

Assist with creating kitchen schedule so as to ensure proper coverage at all times.

Ability to work under pressure in a time sensitive environment.

Maintain a positive attitude at all times.

Oversee the day to day operations of the kitchen.

Experience in and knowledge of different cooking techniques.

Able to take direction from the General Manager.

Strong interpersonal skills.

Able to communicate clearly, concisely and effectively.

Must adhere to all grooming and appearance standards consistently.

Perform physical activities such as lifting up to 50lbs, stooping, walking and standing for extended periods of time.

Practice safe work habits at all times, to avoid injury to self and others.

Ability to work well with and lead a team.

Mature attitude.

Exceptional work ethic.

Education and Experience

High School Diploma or equivalent GED

5+ years of culinary experience in varied kitchen positions including food preparation, line cook, fry cook and expediter

2+ years of kitchen supervisory experience

Serv Safe Certified

Food Handlers Card

CPR Certified – desired but not required