Lead Line Cook

Property

About Us

At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company!

Location Description

The David Rubenstein Forum is a University-wide facility for scholarly and academic discourse on campus. The venue supports and promotes inquiry, the open exchange of ideas, and the power of academic, interdisciplinary convening. The Forum is located at the intersection of East 60th Street and Woodlawn Avenue. It serves as a place where scholars gather and exchange ideas through activities that range from talks and workshops to multi-day conferences that span academic disciplines. The facility provides spaces and amenities that are not currently available on campus, including highly collaborative, well-appointed meeting and event rooms commensurate with the types of conferences, special events, workshops, and meetings that University faculty and academic departments host. The building has a sustainable design target of LEED Gold.

Overview

The David Rubenstein Forum is a university-wide facility for scholarly and academic discourse on campus. The venue supports and promotes inquiry, the open exchange of ideas, and the power of academic, interdisciplinary convening. The Forum is located at the intersection of East 60th Street and Woodlawn Avenue. It serves as a place where scholars gather and exchange ideas through activities that range from talks and workshops to multi-day conferences that span academic disciplines. The facility provides spaces and amenities that are not currently available on campus, including highly collaborative, well-appointed meeting and event rooms commensurate with the types of conferences, special events, workshops, and meetings that University faculty and academic departments host. The building has a sustainable design target of LEED Gold.

Qualifications

BASIC FUNCTION:

The Lead Line Cook is responsible for overseeing the preparation, cooking, and presentation of food during service at their assigned station. This role is focused on maintaining consistency in food quality and adhering to safety and cleanliness standards. The Lead Line Cook works closely with kitchen staff to ensure that all dishes are prepared according to the restaurant’s standards and within the appropriate time frame. Additionally, the Lead Line Cook may be responsible for training new cooks and providing guidance to junior staff.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

• 2-4 years of experience in a fast-paced kitchen environment.
• Proven ability to work in a high-volume, high-pressure setting.
• Solid understanding of kitchen operations, including food prep, cooking methods, and portion control.
• Strong knowledge of food safety and sanitation regulations.
• Ability to manage a station independently and work with minimal supervision.
• Excellent communication and organizational skills.
• Ability to stand for long periods and lift up to 40 lbs.
• Food Handler’s and Allergen Safety Certifications.
• Desire to grow and develop into a culinary leadership role, with a passion for becoming a Chef in the future.
• Flexibility in Shifts and Scheduling, be available to work any assigned shift or work schedule, demonstrating flexibility and a commitment to meeting the needs of the kitchen and restaurant
• High school diploma or equivalent; culinary school education preferred.
  
  

Essential Functions

• Food Preparation & Execution:
• Prepare and cook menu items according to standardized recipes, portion controls, and presentation standards.
• Ensure all food is cooked to the correct temperature and consistency.
• Maintain high standards of food quality, flavor, and presentation.
• Station Management:
• Maintain an organized, clean, and well-stocked station to facilitate smooth and efficient service.
• Ensure all mise en place (preparation of ingredients) is completed before service begins.
• Monitor and manage food inventory for the station to minimize waste and maintain consistency.
• Leadership & Mentoring:
• Provide guidance and support to other line cooks and kitchen staff, ensuring efficient production during service.
• Assist in training new employees on station procedures and food preparation techniques.
• Lead by example in maintaining high standards of cleanliness, organization, and teamwork.
• Health, Safety & Sanitation:
• Adhere to all safety and sanitation standards in the kitchen.
• Ensure that all food handling, storage, and cooking procedures comply with health and safety regulations.
• Maintain proper use of kitchen equipment and ensure equipment is cleaned and stored correctly after use.
• Expediting:
• Coordinate the flow of food orders and ensure that dishes are prepared, plated, and delivered on time.
• Work closely with the Chef and other kitchen staff to ensure orders are completed accurately and promptly.
• Food Production & Recipe Testing:
• Participate in food production and recipe testing to ensure all menu items are consistently prepared to the highest standards.
• Provide input on new recipes, menu items, and production techniques.
• Work with the Chef and Kitchen Supervisor to refine and adjust menu items as needed.
• Collaboration & Communication:
• Communicate effectively with other kitchen staff, front-of-house team, and supervisors.
• Participate in daily pre-service meetings to discuss any special menu items or modifications to the regular menu.
• Report any issues or discrepancies to the Kitchen Supervisor or Chef.
  
  

Mariginal Functions

• Leadership in Absence of Department Heads: Step into a leadership role when the Kitchen Department heads (Executive Chef or Chef Tournant.) are absent, ensuring seamless kitchen operations and continued productivity.
• Additional Duties as Assigned by Culinary Management: Perform any additional tasks, either written or verbal, as directed by the Culinary Management team to support kitchen operations and team success.
• Assist in Various Kitchen Areas: Help in different areas of the kitchen as needed to ensure efficient workflow and team collaboration.
• Collaboration with Front-of-House and Other Departments: Respond to any reasonable tasks or requests assigned by the General Manager or Director of Operations, working collaboratively across departments to ensure smooth service and operational success.
  
  

Compensation Range

The compensation for this position is $24.00/Hr. - $24.00/Hr. based on qualifications and experience.