Lead Cook at Bosphorous Turkish Cuisine

Job DescriptionJob DescriptionDescription:Lead CookThis position is responsible for leading a team of line cooks to ensure dishes are prepared and served to company standards by giving daily instructions and feedback to the teamAt least two years of lead experience in a similar roleHourly with benefits availableWork schedule includes days, nights, weekends, and holidaysReports to Manager on Duty / General ManagerWe 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. Requirements:ResponsibilitiesLead line cooks from within the team, working alongside them to efficiently complete the line listEnsure proper storage, rotation of food, and labeling products appropriatelyStock and maintain sufficient levels of food products at line stations to support a smooth service periodKnows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and proceduresAssist with inventory management and ordering supplies as neededWork collaboratively with other kitchen staff to ensure timely service and efficient operationsMaintain equipment and report any maintenance needs to the managerAdhere to portion sizes and presentation standards to ensure consistent qualityInspect, clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practicesFollow food safety and sanitation guidelines to maintain a clean and organized kitchenEnsure food is stored and cooked at the correct temperature by regulating the temperature of coolers, ovens, grills, fryers, and other kitchen equipmentEnsure freshness of food and ingredients by checking for quality, keeping track of old and new items, rotating stock, and labeling products appropriatelyEnsure recipe adherence for all items and utilize quality control practicesMonitor ticket times compared to expected duration and provide coaching as neededCoach and hold team accountable for time management opportunities to maintain standardsChampion workplace and food safety and sanitation/HACCP practicesReceive incoming products from vendors, ensuring orders are complete and in acceptable condition, and communicate any errors or other issues with vendor representativesCoordinate with and assist fellow employees to meet guests’ needs to support the operation of the restaurant to ensure guest service standards and efficient operationsMonitor and ensure proper safety and sanitation of equipment and facility, addressing or reporting areas in need of attention as appropriateProvide timely and consistent feedback to team members