PM Line Cook/Lead Cook in Training
- $15.00 - $17.00 Hourly
- Full Time
- Health Insurance, Employee Discounts, Meal Plan / Free Food
- Employer Likely to Respond
Run one of the busier stations on the line and once you have proven your abilities we will start training you for the following:
Lead the crew through busy nights and weekends. Run the wheel, work the line, prep and create specials. Must lead other cooks to set up stations and also have a complete overview of the line cooks and line set up. You are responsible for every station when leading the line crew. Motivate staff by your example and work side by side with both back and front of house. Be the person that everyone turns to for direction. You hold us all to the standard of quality.
This position is the leader of day to day operations for the Dinner shift (3PM-11PM). This person is responsible for the following:
*Ensuring that all stations are properly prepped, set up and staffed for service.
*Working with other chefs to create nightly dinner specials and developing special event menus and execution.
*This position is the channel of communication between front and back of the house. This person will make sure there is a constant flow of information back and forth between front and back of the house.
*Help with running the Kitchen Line nightly and ensuring food is coming out correctly and in a timely manner. FOOD DOESN’T SIT IN THE WINDOW AND IT IS YOUR JOB TO MAKE SURE IT DOESN’T.
*Leading and teaching the team are core parts of the day to day duties of this position. You must lead by example every day in every way. Developing the line staff to be more efficient as a team and pushing people to ask for help when needed and being there to help when needed are essential to this position.
*Working to improve teamwork and holding people accountable to the standards we put in place are key to this position.
*Leading in a respectful and polite manner are also requirements. Treating every member of the staff with dignity and respect is crucial to building your team around your leadership.
California Food Handlers card.
Servsafe Managers Certification.
Culinary school graduate is preferred.
Bi-lingual (English/Spanish) is a plus but not a requirement.
Minimum 5 years overall High-Volume kitchen experience.
Minimum 2 years high volume kitchen experience as lead cook or line cook.
Must be able to work any kitchen line station. (Sauté, Grill, Pantry, Fry, Expo)
We are Scott's Seafood on the River, where front and back of house work together to give our guests a complete experience both in service, food and ambience. We rock!
Here at Scott's we believe in a fully inclusive kitchen experience with our staff. Our chef's pride themselves on teaching every day in every way. Our kitchen culture is that of a "FAIR KITCHEN" Meaning we strive to engage all of our staff in what they are doing and strive to help them reach their career goals. We strongly believe in personal development and encourage every member of our staff to learn and grow while working with us to please the guests.