Lead Line Cook / Kitchen Supervisor

WHO WE ARE

Acme Hospitality owns and operates a collection of highly acclaimed and award- winning food & beverage concepts and boutique hotels throughout California. In addition to a collection of restaurants and hotel s, we create hospitality experiences that inspire people, create a sense of camaraderie, and make people happy.

MISSION & CORE VALUES

Above all else, we are committed to providing our team members with a work environment and experience that we can be proud of. Acme Hospitality’s Core Values of Delivering Excellence, Embrace Originality, Act with Integrity and Celebrate Community are the essential ingredients for our success.

POSITION & SUMMARY

The Lead Line Cook will work closely with the BOH management team to drive service each day and inspire team members to work together and hold one another accountable to the standards. Line Cooks are able perform multiple responsibilities, tasks and abilities related to the back of house and will maintain compliance with Health Department standards, cleanliness, efficiency and overall excellence. This role could also include administrative work, opening or closing duties, or stepping in to needed roles in the restaurant as business demands.

This is a part-time to full-time position, which involves weekends and holidays, particularly during the peak season.

Team member qualities:

• A strong and committed work ethic with an ever-present enthusiasm.
• A passion for work and knowledge of food and beverage.
• Someone who can lead an entire team and takes pride in teaching others.
• Someone who is honest and has integrity.
• Ability to multitask under pressure with a smile.
• A true team player, proactive and always going above and beyond.
• An eye for detail, cleanliness and organization.
• Someone who is humble and always willing to learn and improve
• Someone who has the ability to make appropriate decisions in adverse situations.
• Ability to question, bring ideas to the table, and desire to make changes to be the best we can be.

The overall role of the Lead Line Cook is to:

• Be responsible for all aspects of kitchen operations, specifically in relation to the preparation, cooking, portioning of food and basic wrapping
• Maintain and properly use all kitchen equipment including fryers, blenders, food processors, mixers and rotisserie
• Consistently ensure that prep duties are excellently prepped, seasoned and cooked to the standards taught by Daily Provisions culinary leaders by the designated time of completion
• Follow standard operating procedures of all recipes, techniques, and builds sheets of assigned dishes as taught by culinary leaders
• Correctly store all mise en place, including labeling and dating procedures
• Maintain properly sharpened knives and tools and exhibits at least average knife skills in speed and accuracy to maintain a professional line cook's workload
• Ensures a clear dish station including but not limited to chemicals, janitorial supplies, and health department standards.
• Assists with deep cleaning schedule
• Supports the team (Hospitality and Kitchen) whenever needed (e.g, call-outs, catering, etc.)
• Has intimate knowledge of Department of Health standards and uses them as a guide to keep kitchen spaces tidy, and to hold the team accountable
• Be a dynamic leader and role model of the business.
• Maintain a level of service and hospitality that proudly reflects the business.
• Maintain a positive and respectful work environment at all times.
• Lead, train, motivate and mentor all team members.
• Maintain a positive relationship and establish open lines of communication between BOH and FOH.
• Maintain cleanliness, safety, and organization of the restaurant.
• Update inventory and order guides, and maintain pars.
• Cultivate new and existing guest relationships.
• Set a positive tone for the staff every shift for service.
• Follow all Acme systems and policies.
• Comply with all applicable laws and guidelines in respect to federal, state and local agencies.

Training/ Initial & Ongoing:

• Work with BOH Management to maintain all appropriate training materials pertaining to service, food beverage and company policies.
• Follow a designated training schedule to ensure successful learning.
• Ensure proper transition from training to going live.
• Educate and test team members in product awareness and cultivate long-term service and food/beverage knowledge.

State of the Business:

• The aesthetic and overall cleanliness and condition of the business is an essential part of the guest experience.
• Responsible for cleanliness and upkeep of the entire interior and exterior of the restaurant.
• Take the lead on making sure that the business is both clean and in compliance with health department standards.
• Staff members are presentable, in uniform, on time, and helping aid in guest satisfaction at all times.

Store Operations:

• Our day-to-day systems are designed to make everyone’s job easier and the business more efficient.
• Maintain and ensure that all daily tasks on opening, mid, or closing checklists are performed.
• Ensure uniforms are clean and to standards.
• Inventory of product.
• Ensure health inspection checklist is completed daily.
• Training new hires and continuous, ongoing training with staff.