Lead Line Cook

Title: Lead Line Cook

Category: Full-Time

Status: Hourly, Non-Exempt

Reports to: Executive Chef

Start Date: ASAP

Position Summary

Come help create BoujieMana, a brand-new restaurant located in central San Diego! Sitting amongst apartments and office buildings, we will serve both the public, and provide support to TCWGlobal by preparing meals (basic catering style) 3 times a week for 125 employees. BoujieMana has it all—a full bar, VIP room, indoor and outdoor seating, and a training/event center with a capacity of 120 people. There is abundant nighttime and weekend parking, and while space is limited during office hours, there is still plenty of street parking. The price point will be on the higher end with the restaurant’s commitment to utilizing quality ingredients and maintaining a curated menu for all three meals of the day.

We are looking for an experienced, professional Lead Line Cook to join the BoujieMana team. Your principal goal will be to prepare high-quality meals that meet the chef’s specifications and presentation expectations. You will be responsible for maintaining food preparation areas, stocking food products, ensuring proper storage and cooking of food, and maintaining sanitation standards. The ideal candidate will possess excellent communication and multi-tasking skills. The lead line cook will play an essential role in contributing to our customer satisfaction and restaurant growth. You will be tasked with ensuring that all stations are properly set up for service according to the chef’s standards. Perform daily line checks, help facilitate preparation and prep lists.

Life is tough—we want the team at BoujieMana to give customers a break so they may bask in the joy of a meal, and the gift of friendship. We are looking for an individual who loves what they do and can work well in a team. The owner will be somewhat hands-on but will not be present day-to-day. Instead, the owner is there to support, finance, and encourage the team to create a wonderful experience for our guests.

Key Responsibilities

Primary

• Promote, work, and act in a manner consistent with the mission of BoujieMana
• Inspect, clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices
• Ensure food is stored and cooked at the correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment
• Guarantee freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
• Know and comply with the restaurant’s standard portion sizes, cooking methods, quality standards, kitchen rules, policies and procedures
• Responsible for the quality of products served
• Stocks and maintains sufficient levels of food products at line stations to support a smooth service period
• Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures
• Turn or stir foods to ensure even cooking
• Season and cook food according to recipes or personal judgment and experience
• Perform daily line checks
• Write prep lists for the next day
• Ensure the kitchen is clean each night up to set standards
• Ensure closing breakdown is thorough and that kitchen is free of any excess trash, debris, food, etc.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment
• Portion, arrange, and garnish food according to standard portion sizes and recipe specifications
• Serve food to servers or directly to guests
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
• Follow proper plate presentation and garnish set up for all dishes
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches
• Assists in food prep assignments during off-peak periods as needed
• Substitute for, or assist, other cooks during emergencies or rush periods
• Close the kitchen following the closing checklist for kitchen stations and/or assist others in closing the kitchen
• Attend all scheduled employee meetings and offer suggestions for improvement.
• Coordinate with, and assist, fellow employees to meet guests’ needs and support the operation of the restaurant
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations

Supplemental

• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs
• Keep records and accounts
• Coordinate and supervise work of kitchen staff
• Prepare relishes and hors d'oeuvres
• Estimate expected food consumption for proper requisition, purchasing of supplies, and/or procurement of food from storage
• Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking
• Plan and price menu items
• Bake breads, rolls, cakes, and pastries

Tools and Technology

• Commercial use blenders, grinders, slicers, broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers, cutlery (boning knives, chefs' knives, paring knives), ovens (conveyor ovens, rotating rack ovens, salamander ovens, pizza ovens, smokers or smoke ovens), cutting machinery
• Domestic knives (cimeter knives, filet knives, utility knives)
• Food safety labeling systems
• Personal computers
• POS terminal and software
• Menu planning software
• Inventory management software
• Ordering software
• Recipe cost control software

Qualifications & Skills

• Previous cooking experience: experience as a Line Cook, Restaurant Cook or Prep Cook is a plus
• Valid Food Handler’s Card
• Proficient in reading English
• Excellent understanding of various cooking methods, ingredients, equipment and procedures
• Accuracy and speed in executing assigned tasks
• In-depth knowledge of restaurant best practices and cooking methods.
• Excellent communication and organizational skills
• Aptitude for multi-tasking
• Must be able to work cooperatively and efficiently in a team
• Availability to work nights, weekends, and holidays