What are the responsibilities and job description for the Lead Line Cook position at Troon?
Summary
The Lead Line Cook oversees and monitors day-to-day kitchen operations, including ordering, scheduling, food production, sanitation, training, and enforcing standards of quality for the product.
Essential Duties And Responsibilities
Operational Oversight & Food Quality:
Assist in reviewing work procedures and operational problems to determine ways to improve service, performance, and safety.
Ensure that food is prepared and presented in an acceptable manner.
Keep updated on recipe changes and produce assigned items according to recipes using measuring devices and scales to control food costs.
Monitor food preparation methods, portion sizes, garnishing, and presentation of food.
Test cooked food by tasting and smelling to ensure palatability and flavor conformity.
Estimate food consumption and paper usage to anticipate amounts to be purchased and requisitioned.
Scheduling & Coordination:
Schedule and receive food deliveries, checking contents to verify product quantity and quality.
Assist in coordinating assignments of cooking personnel to ensure economical use of food and timely preparation.
Determine how food should be presented and create decorative food displays.
Sanitation & Compliance:
Enforce and ensure cleanliness and organization of the kitchen.
Assist in monitoring compliance with health, fire, and OLCC regulations regarding food and beverage preparation and service, and building maintenance in dining and kitchen facilities.
Perform scheduled cleaning, stocking, organization, rotation, and maintenance tasks as directed by the Chef.
Collaboration & Communication:
Maintain a favorable working relationship with all other company employees and purveyors to foster a cooperative and harmonious working climate.
Keep immediate supervisor informed of any significant problems or unusual matters, taking corrective actions where necessary.
Assist in developing ongoing training programs.
Maintain a professional standard in appearance, interactions with members, associates, and guests, and communication (both verbal and written).
Do not discuss work-related issues with members and resort guests.
Workplace Standards & Safety:
Uphold the standards and expectations of food quality and production set forth by Juniper Preserve.
Perform all duties in a timely and effective manner in accordance with company policies to achieve the objectives of the position.
Support and adhere to the CORE Values (e.g., “The T.R.I.P.”), Service Fundamentals, and Guest Service Philosophy as defined by the Company.
Maintain a positive attitude and flexibility to take on new tasks as assigned by the Executive Chef.
Additional Responsibilities:
Able to effectively handle multiple tasks and incorporate safe work practices in job performance.
Regular and reliable attendance.
Qualifications
Required:
Ability to perform each essential duty satisfactorily, with reasonable accommodations available for individuals with disabilities.
Ability to lift and carry up to 70 lbs., up to 20 times per shift, including placing items on high shelves in refrigerators and freezers.
Frequent bending and stooping required.
Ability to work frequently in a hot and damp environment with potential hazards such as cuts, burns, slips, and trips.
Ability to walk or stand for most of an 8-10 hour shift.
Ability to read menu items and communicate guest needs to other employees.
Ability to hear clearly amidst loud background noise to answer phones and respond to guest requests.
Ability to carry trays and supplies as needed.
Skills
Required:
High School Diploma required.
Some college training or culinary diploma preferred.
The Lead Line Cook oversees and monitors day-to-day kitchen operations, including ordering, scheduling, food production, sanitation, training, and enforcing standards of quality for the product.
Essential Duties And Responsibilities
Operational Oversight & Food Quality:
Assist in reviewing work procedures and operational problems to determine ways to improve service, performance, and safety.
Ensure that food is prepared and presented in an acceptable manner.
Keep updated on recipe changes and produce assigned items according to recipes using measuring devices and scales to control food costs.
Monitor food preparation methods, portion sizes, garnishing, and presentation of food.
Test cooked food by tasting and smelling to ensure palatability and flavor conformity.
Estimate food consumption and paper usage to anticipate amounts to be purchased and requisitioned.
Scheduling & Coordination:
Schedule and receive food deliveries, checking contents to verify product quantity and quality.
Assist in coordinating assignments of cooking personnel to ensure economical use of food and timely preparation.
Determine how food should be presented and create decorative food displays.
Sanitation & Compliance:
Enforce and ensure cleanliness and organization of the kitchen.
Assist in monitoring compliance with health, fire, and OLCC regulations regarding food and beverage preparation and service, and building maintenance in dining and kitchen facilities.
Perform scheduled cleaning, stocking, organization, rotation, and maintenance tasks as directed by the Chef.
Collaboration & Communication:
Maintain a favorable working relationship with all other company employees and purveyors to foster a cooperative and harmonious working climate.
Keep immediate supervisor informed of any significant problems or unusual matters, taking corrective actions where necessary.
Assist in developing ongoing training programs.
Maintain a professional standard in appearance, interactions with members, associates, and guests, and communication (both verbal and written).
Do not discuss work-related issues with members and resort guests.
Workplace Standards & Safety:
Uphold the standards and expectations of food quality and production set forth by Juniper Preserve.
Perform all duties in a timely and effective manner in accordance with company policies to achieve the objectives of the position.
Support and adhere to the CORE Values (e.g., “The T.R.I.P.”), Service Fundamentals, and Guest Service Philosophy as defined by the Company.
Maintain a positive attitude and flexibility to take on new tasks as assigned by the Executive Chef.
Additional Responsibilities:
Able to effectively handle multiple tasks and incorporate safe work practices in job performance.
Regular and reliable attendance.
Qualifications
Required:
Ability to perform each essential duty satisfactorily, with reasonable accommodations available for individuals with disabilities.
Ability to lift and carry up to 70 lbs., up to 20 times per shift, including placing items on high shelves in refrigerators and freezers.
Frequent bending and stooping required.
Ability to work frequently in a hot and damp environment with potential hazards such as cuts, burns, slips, and trips.
Ability to walk or stand for most of an 8-10 hour shift.
Ability to read menu items and communicate guest needs to other employees.
Ability to hear clearly amidst loud background noise to answer phones and respond to guest requests.
Ability to carry trays and supplies as needed.
Skills
Required:
High School Diploma required.
Some college training or culinary diploma preferred.
