West Sacramento
Lead Line Cook
Type: Part-Time, Non-Exempt (30+ hrs in peak season)
Reporting to: Head Chef
Rate: $19.00 per Hour plus Tips
Drake’s Brewing Company is a top 10 Northern California craft brewer. Drake’s: The Barn is the third location in the family – known for sitting on a two-acre property and boasting food, beverages, and events! We are currently looking for a Lead Line Cook with prep, cooking, and leadership experience. As a Lead Line Cook, you will play an impactful part of our culinary program by demonstrating excellence and executing seamlessly.
Responsibilities
- Support the Chefs with running the food program
- Work stations on the line
- Maintain acceptable ticket times
- Ensure the line is flipped and clean before peak times
- Ensure all stock is properly rotated for freshness and quality
- Oversee line checks in absence of a Chef
- Prep when needed
- Maintain food pars, via prep management and provided pars. Set the prep list before leaving
- Help Chefs ensure staff takes breaks as needed
- Delegate effective assignments to line, dish, and prep staff
- Set the example to staff for timeliness, safety, and cleanliness
- Close down the kitchen according to current closing checklist
- Adhere to daily, weekly, and monthly cleaning schedules
- Support the Chefs by identifying issues amongst staff members and providing support with reconciling issues
- Maintain a calm and dignified demeanor
- Provide excellent customer service and enhance guest experience
- Make decisions and judgements that are fair, honest, and defensible
- Have a general understanding of Drake’s history and company culture, and engage in behavior that reflect our values
Requirements
- Experience working with a varied team in a high-volume food production facility.
- Experience with ordering, inventory, and basic scheduling
- Ability to maintain kitchen equipment and keep a log of current and future maintenance needs
- Proven ability to work collaboratively with Management, Owners, and FOH for smooth operations
- Follows health and safety protocols at all times
- Communicates issues and problems in a professional manner to Chefs or GM in a timely manner
- Ability to manage employee reviews, staff development, and ongoing training
- Experience with labor and food cost management
- Demonstrate knowledge of Drake’s brand and ability to maintain a food program that incorporates Drake’s themes, the capacity of facilities, and capability of equipment
- Food Handlers Certification
Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Ability to work on the floor for several hours
- Ability to communicate with management and other team members
- Ability to frequently lift at least 50 lb.
- Ability to work safely around chemicals, loud noises, hot environments, wet environments, and other potential hazards
- Ability to frequently reach with hands and arms. Use hands to touch or handle objects, tools, or controls
Core Competencies
- Problem Solving: Identifies problems; determines accuracy and relevance of information; uses sound judgment to generate and evaluate alternatives, and makes timely recommendations to the manager on duty.
- Attention to Detail: Is thorough when performing work and conscientious about attending to details
- Communication: Presents information clearly, concisely, and logically; composes clear, direct, concise, complete messages; adapts the content and tone to suit the audience, the subject and the purpose of the communication. Ensures staff and management understands communication and can follow through.
- Multitasking: Successfully managing more than one competing task at a time; understanding how to shift priorities in order to achieve goals.
- Workload and Time-Management: The ability to use one’s time productively and effectively; stays focused by using time effectively and prevents irrelevant issues/distractions from interfering with task/project completion; ensure that high-priority work is accomplished within established deadlines, ensure proper delegation of restaurant and kitchen activities.
- Passion for Hospitality: Internally motivated to stay focused, knowledgeable, and committed to providing the best possible guest experience. Interested in learning about all aspects of craft food.