Buffalo/Bodega Complex (DEADWOOD)

Description

Summary: The Lead Line Cook assists the Head Chef with all kitchen operations, including staff supervision, menu planning, food preparation, quality, and safety. Highlights: 1. Work closely with the Head Chef on all aspects of kitchen management 2. Supervise, motivate, and delegate tasks to kitchen staff effectively 3. Contribute to menu planning and develop new dishes Buffalo-Bodega Complex (Deadwood) Buffalo-Bodega Complex © craigslist - Map data © OpenStreetMap 658 Main Street compensation: 50,000-65,000 DOE employment type: full-time experience level: senior level job title: Lead Line Cook Lead Line Cook(Deadwood) Buffalo-Bodega Complex © craigslist - Map data © OpenStreetMap 658 Main Street Deadwood, SD compensation: 50,000-65,000 DOE employment type: full-time experience level: senior level job title: Lead Line Cook The Buffalo Bodega is looking for a Lead Line Cook. The Line Cook is the second-in-command, working directly under the head chef. They will be responsible for assisting all aspects of kitchen operations, including food preparation, staff supervision, menu planning, ensuring food quality and safety. Essentially, helping the head chef manage and coordinate the daily culinary activities of the establishment. Wage DOE. Key Responsibilities: • Assisting the Head Chef: Work closely with the head chef on all aspects of kitchen management, including menu planning, recipe development, and food preparation. • Supervising Kitchen Staff: Overseeing the work of line cooks, prep cooks. Delegating tasks and ensuring smooth workflow. Training line cooks and dish staff. Must be able to cook all areas of the line. • Menu Planning and Development: Lead Line Cook may contribute to menu planning, creating new dishes, and adapting menus for seasonal changes. • Ensuring Food Safety and Hygiene: Play a crucial role in maintaining a clean and sanitary kitchen environment, adhering to food safety regulations. • Assisting with Administrative Tasks: They may handle tasks such as scheduling staff shifts, managing food costs, and maintaining equipment. • Taking Charge in the Head Chef's Absence: The Lead Line Cook must run the kitchen in the head chef's absence, ensuring smooth operations, maintaining quality standards and communicating with the chef. Skills Needed: • Culinary Expertise: A strong foundation in cooking techniques, food preparation, and menu planning is essential. Must be familiar using kitchen equipment and tools. • Leadership and Management: The ability to supervise, motivate, and delegate tasks effectively is crucial. • Time Management and Organization: They must be able to manage multiple tasks simultaneously and prioritize effectively. • Problem-Solving and Decision-Making: The ability to quickly assess and resolve issues in a fast-paced environment is important. Work well and be able to communicate under pressure. • Attention to Detail: Maintaining consistent food quality, presentation, and hygiene. This position requires meticulous attention to detail. • Physical Stamina: The role requires standing for long periods while maintaining a good pace when under pressure and under stressful situations.