Brunch Lead Line Cook

Description:
The Brunch Lead Line Cook plays a crucial role in enhancing the culinary experience for guests at Stars Grill Room. Positioned directly beneath the Sous Chef in the kitchen hierarchy, this role involves collaborating with the kitchen staff to contribute to the creation and execution of a memorable dining experience. The primary responsibility of the Brunch Lead Line Cook is to ensure the seamless operation of the brunch service.

Expectations:

• Commences each shift by conferring with the supervisor to receive guidance on daily responsibilities and the tasks to be accomplished during that shift.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
• Ensure food is stored and cooked at the correct temperature by regulating the temperature of ovens, broilers, grills, and roasters.
• Follows written recipes and preparation lists meticulously to ensure that all food items are prepared correctly.
• Skillfully prepares and dices meat, cheese, vegetables, and various food products.
• Maintains the cleanliness and organization of work areas in strict accordance with state health and safety regulations.
• Concludes each workday by cleaning kitchen appliances and equipment and ensuring they are turned off.
• Demonstrates composure and maintains a calm demeanor on the line during service.
• Arrives at work fully prepared and dressed in the appropriate uniform.
• Logs working hours by clocking in and out for each shift.
• Seeks supervisor's approval for all breaks before leaving the station.
• Engages in professional and effective communication with both front and back-of-house staff.
• Respond to guest feedback with appropriate urgency and professionalism.
• Promptly reports any concerns or violations related to health and safety to the management.
• Carries out any other tasks as delegated by the supervisor.

Requirements:

• A high school diploma or the equivalent combination of education and experience.
• Preferably, at least 2 years of prior cooking experience.
• Proficiency in oral and written communication.
• Strong interpersonal skills.
• Effective organization and planning abilities.
• Maintains a high level of professionalism.
• Demonstrates competence in project management.
• Strong reading comprehension skills.
• Exceptionaltime management skills.
• Ability to lift 30+ lbs.
• Ability to work standing for 8+ hours.

All Brunch Lead Line Cooks will have the below additional skills:

1. Intermediate Knife Skills: In the intermediate level, individuals refine their cutting techniques, becoming more proficient in various cutting styles and achieving greater precision. They may also learn more advanced cuts, like julienne and brunoise, and develop speed and efficiency in food preparation.
2. Intermediate Food Safety Knowledge: Individuals with intermediate food safety knowledge have a deeper understanding of food safety practices. They are well-versed in the principles of HACCP (Hazard Analysis and Critical Control Points), proper food storage, and the prevention of foodborne illnesses. People at this level may include culinary students, kitchen staff, or food handlers with some experience in the industry.
3. Firm knowledge of the Eighteen Cooking Methods listed below

• Grilling: Cooking food over an open flame or heat source, often on a grill, to achieve a charred and smoky flavor.
• Roasting: Baking food in an oven with dry heat, resulting in a browned and caramelized exterior.
• Baking: Cooking food by surrounding it with dry, heated air, commonly used for bread, pastries, and casseroles.
• Frying: Cooking food by submerging it in hot oil, which can be deep frying (submersion) or shallow frying (pan-frying).
• Boiling: Cooking food by immersing it in boiling water, often used for pasta, vegetables, and eggs.
• Steaming: Cooking food using steam, typically over boiling water, to retain its natural flavors and nutrients.
• Sauting: Quickly cooking small pieces of food in a small amount of oil or butter in a skillet or saut pan.
• Braising: A two-step cooking method that involves browning food in fat and then simmering it in liquid until tender.
• Poaching: Cooking food by gently simmering it in a flavored liquid, often used for delicate proteins like fish and eggs.
• Simmering: Cooking food over low heat in a liquid to develop rich flavors and tenderness.
• Sous Vide: A precise method that involves vacuum-sealing food in a bag and cooking it in a water bath at a specific temperature.
• Blanching: Briefly boiling food, then immediately cooling it in ice water to preserve color, texture, and flavor.
• Broiling: Cooking food by exposing it to high, direct heat from above in an oven or broiler.
• Griddling: Cooking food on a flat, hot cooking surface (griddle) to achieve even browning.
• Smoking: Preserving and flavoring food by exposing it to smoke from burning wood chips or other combustibles.
• Caramelizing: Heating sugar until it melts and turns into a golden or brown liquid, often used to add sweetness and color to dishes.
• Deglazing: Adding liquid to a pan to dissolve and incorporate browned bits left on the bottom after sauting or roasting.
• Infusing: Adding flavors to liquids by steeping herbs, spices, or other ingredients in them.