Lead Line Cook
Lead Line Cook - Twin Farms, Vermont
Department; Reporting: Kitchen; Executive Chef & Sous Chefs
Summary: The Lead Line Cook reliably serves as a dynamic ingredient in the many areas of kitchen operations. He/she works in close collaboration with the Executive and Sous chefs to consistently execute food preparation that meets and even exceeds Twin Farms’ renowned standards of quality. As a member of a fast paced and creative culinary team, the Chef de Partie may fill-in at every possible kitchen station.
Responsibilities
- Prepare timely and consistent food for service
- Cook or prepare food for guests as requested, including special requests
- Knows and complies consistently with our quality standards and kitchen rules, policies, and procedures
- Maintains a clean and sanitary work area
- Uphold all applicable health & sanitation regulations
- Displays commitment to volume-oriented service with precise execution
- Performs other related duties as assigned by managers
Job Requirements
- A minimum of 2 years’ experience in food preparation and cooking
- Must have exceptional hygiene and grooming habits
- Professional communication skills
- Able to take direction
- Works well in a team environment
- Can work quickly, effectively, and stay calm and focused under pressure
- Able to work ten hour-plus shifts, stand, sit, squat, or walk for extended periods of time, walk up and down stairs
- Able to grasp, reach overhead, push, lift, and carry up to 50 pounds
- Able to work in extreme hot and cold temperatures
Job Classification:
Non-Exempt; Hourly position
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