Seasonal Lead Line Cook- Nelson's Green Brier

Job Description

Position Summary

The Lead Line Cook reports directly to the Sous Chef and collaborates with the Executive Chef and Culinary Team to deliver exceptional guest experiences at Nelson's Green Brier Distillery. These experiences are designed to create lifelong NGBD Ambassadors by focusing on consistently providing delicious, authentic food, whiskey, and cocktails, while embodying the culture and hospitality standards of NGBD.

This role is primarily responsible for supporting à la carte service in the restaurant, while also assisting with banquets, weddings, and other special events.

Responsibilities

• Showing up on time in uniform and ready to work

• Responsible for preparation of all hot & cold restaurant foods, that meet specifications, guarantees and pays attention to detail with plate presentation.

• Communicates clearly and effectively with Executive Chef, Sous Chefs and work groups. Asking for clear direction and questions when unclear on projects and initiatives. Responding timely to issues and requests of Executive Chef & Sous Chefs.

• Maintain solid knowledge of all food products, sanitation standards, and all policies/ procedures and is able to apply culinary techniques.

• Check daily status of Line and determine prep/item needs

• Working as a team and effectively communicating with management, chefs, and fellow members of staff in order to fulfill and address any issues or needs requested by guests and or management. Remaining positive and in a good attitude throughout shift.

• Efficiently completes daily reporting; fresh boards; soup, meat n cheese, special etc & Daily Recap pertaining to shift

• Displays ability to expedite service and work as Expo. Strong communication ability is a must.

• Shows strong proficiency with basic line skills including; grilling, deep frying, roasting, searing and knife skills.

• Display ability to read and execute core recipes.

• Displays the responsibility of keeping line and prep crew on task at all times. Also, the ability to recognize slow periods of business and get staff off the clock and consolidate labor.

• Being a part of and contributing to the creative process

• To assist management in daily task such as ordering product, organizing storage areas, assigning cleaning projects, etc.

• Displaying the ability to work any position on the line and willingness to do so.

• Display ability to take detailed instruction from sous chefs and executive chef.

• Properly label and date all products to ensure safekeeping and sanitation, read and expedite computer tickets for service, produce production list to ensure efficient execution of service.

• Communicates with sous chefs, staff and Executive Chef with any concerns that impact service or guest experience.

• Works outdoors/indoors

• Works in warm/cold climates

• Works in high places

• Works on wet surfaces

• Is exposed to loud noise, fumes and/or toxic chemicals

• Works near moving, mechanical parts and lift truck traffic

• Must be able to move up to 55 lbs