Lead Line Cook

**Not accepting H2B applicants**

Oyster Harbors Club is seeking a driven culinarian to join our fast-based, team-orientated operation. The Lead Line Cook will be responsible for prep and execution of a la carte service in conjunction with the Executive Chef & Executive Sous Chef. Ideal candidates will have at least 3-5 years’ experience working in a professional kitchen. ServSafe and MA Allergen certifications will be required if not currently obtained. Experience working in a high-volume restaurant or club of similar caliber is ideal.

Job Summary

As Lead Line Cook, it will be your responsibility to execute cuisine that exceeds expectations set for by the Executive Chef and provide strong leadership, embracing the team environment. You will maintain recipes to meet core standards, ensure that all safety and sanitation standards are met, ensure quality food and presentations are occurring in all areas, while continually gaining culinary expertise and food knowledge growth. The ideal candidate will be a creative problem-solver who brings passion, enthusiasm, and fresh ideas with the ability to work well with others and have the capacity to own their work.

Responsibilities

• Assists in Planning and Executing menus in all areas of the operation.
• Continually training and teaching kitchen staff
• Ensures that kitchen team delivers consistent, high quality products
• Implements and executes staff schedule
• Assists in purchasing/ordering of products
• Assists in Inventory counting and recording
• Holds staff accountable
• Practices preventive maintenance on equipment and maintains all kitchen equipment
• Ensures high standards of kitchen sanitation and cleanliness are achieved
• Continually gains culinary expertise
• Practices proper product control and handling of all inventory in relation to food waste
• Develops and shares techniques for food preparation and presentation to assure consistent high quality
• Promotes and displays a positive work climate, maximizing productivity and morale
• Employs good safety and sanitation practices
• Ability to taste and evaluate food properly
• Ability to communicate effectively with the Management Team, staff, and membership
• Displays a positive attitude towards team members

Essential Qualities:

• Leadership/Mentorship
• Productive/Creative
• Proactive/Reactive

Reports to: Executive Chef

Oyster Harbors Club kitchen operates from late March to mid December. The food operation is closed from January to March, giving time to deep clean, reset the kitchen, upgrade equipment, and plan accordingly for the coming season.

Industry Competitive Pay is Negotiable for right Candidates.

Job Type: Full-time

Pay: $24.00 - $28.00 per hour

Expected hours: 40 – 60 per week

Experience level:

• 3 years

Shift:

• 10 hour shift
• 12 hour shift
• Day shift
• Evening shift
• Morning shift
• Night shift

Weekly day range:

• Every weekend
• Monday to Friday

Work Location: In person