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RESPONSIBILITIES: The Canopy Restaurant.
REPORTS TO: Executive Chef.

RESPONSIBILITIES:

Leads line cooks, delegate tasks, and ensures high-quality food preparation.
Prepares proteins, vegetables, sauces, and garnishes while plating to specification.
Ensures compliance with health regulations, including proper food storage, temperature monitoring, and cleaning procedures.
Trains new cooks on kitchen equipment, cooking techniques, and food safety standards.
Manages stock, checks in orders, and minimizes waste.
Act as the contact point between Back of the House staff and Front of the House.
Ensure food is served in accordance with safety standards (e.g. proper temperature).

REQUIREMENT & SKILLS:

Understanding of hygiene and food safety rules.
Experience as a line cook, with proven proficiency in various cooking techniques.
Ability to stand for long periods, work in a fast-paced environment, and lift up to 40 pounds.
Availability to work various shifts, including weekends.
Strong organizational, communication, and interpersonal skills.
Deep understanding of professional kitchen operations and food prep.
Ensures consistent quality and plating.
Ability to remain calm and professional in a fast-paced work environment.
Must have reliable transportation.

EXPERIENCE:

Restaurant experience: 1 - 2 years (Required).

EDUCATION:

High school graduate or G.E.D. equivalent.
Degree in hospitality or restaurant management is a plus.

BENEFITS:

Medical, dental, and vision.
Critical illness.
Accidental coverage.
Voluntary life.
401(k).

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Apply for Restaurant Lead Cook (II) at Martin's Restaurant Systems, Inc.