Barcelona Wine Bar
Lead Line Cook – Bayshore
Barcelona Wine Bar
Description The Lead Line Cook prepares food exactly to the Executive Chef’s specifications and manages all food stations for menu execution with the ability to work all stations, including Expo. This is a great opportunity to develop into a Sous Chef.
Responsibilities
Ability to work all stations
Ability to work Expo
Trained to open and close the kitchen
Set up and stock all food stations with necessary supplies
Prep all needed food items for service
Execute menu items according to specifications and standards
Cook menu items in cooperation with the rest of the kitchen staff
Ensure that all food is made in a timely fashion and always of high quality
Clean up station and take care of any leftover or “bad” food according to the chef
Stock inventory of stations
Certify that all nutrition and sanitation regulations are kept
Skills
Cooking experience
Clear understanding of menu items
Understand and responsible for prepping ingredients
Strong grasp on various cooking methods, food items, equipment, etc.
Multitask in a high volume kitchen
Basic math and written communication skills
Working Conditions
Handle hot and cold work conditions during food preparation
Continuous reaching, bending, lifting, carrying items up to 30 lbs.
Stand and move around for the entirety of the scheduled shift
Education/Experience
Minimum of 3 years of culinary experience required
Have a high school diploma, or equivalent (preferred)
2 or 4 year culinary degree preferred, but not required
Food handler's card may be required according to local and/or state regulations
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Management and Manufacturing
Industry Restaurants
Pay: $20–$24/hr
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Description The Lead Line Cook prepares food exactly to the Executive Chef’s specifications and manages all food stations for menu execution with the ability to work all stations, including Expo. This is a great opportunity to develop into a Sous Chef.
Responsibilities
Ability to work all stations
Ability to work Expo
Trained to open and close the kitchen
Set up and stock all food stations with necessary supplies
Prep all needed food items for service
Execute menu items according to specifications and standards
Cook menu items in cooperation with the rest of the kitchen staff
Ensure that all food is made in a timely fashion and always of high quality
Clean up station and take care of any leftover or “bad” food according to the chef
Stock inventory of stations
Certify that all nutrition and sanitation regulations are kept
Skills
Cooking experience
Clear understanding of menu items
Understand and responsible for prepping ingredients
Strong grasp on various cooking methods, food items, equipment, etc.
Multitask in a high volume kitchen
Basic math and written communication skills
Working Conditions
Handle hot and cold work conditions during food preparation
Continuous reaching, bending, lifting, carrying items up to 30 lbs.
Stand and move around for the entirety of the scheduled shift
Education/Experience
Minimum of 3 years of culinary experience required
Have a high school diploma, or equivalent (preferred)
2 or 4 year culinary degree preferred, but not required
Food handler's card may be required according to local and/or state regulations
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Management and Manufacturing
Industry Restaurants
Pay: $20–$24/hr
#J-18808-Ljbffr