Lead Cook at T's Restaurant-East Greenwich

East Greenwich, Rhode Island, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Jun, 26

Salary

23.5

Posted On

06 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Training, Cooking Methods, Plate Presentation, Portion Control, Food Purchasing, Food Rotation, Kitchen Sanitation, Food Safety, Operational Planning, Inventory Management, Team Building, Communication, Problem Solving, ServSafe Compliance, HACCP Compliance

Industry

Restaurants

Description

Description POSITION TITLE: Lead Line Cook DEPARTMENT: Back of House/Kitchen REPORTS TO: Kitchen Manager and Restaurant General Manager. SUPERVISION EXERCISED: All Cooks and Dishwashers. POSITION STATUS: This is a full-time position with benefits. Do you believe that dreams are built on smiles? At T’s, we do, literally! We hire SMILES, cook smiles, and serve smiles. We love what we do, and we love to share our passion for the art of breakfast, brunch, and lunch within our community. Our team is everything to us. Smiling teams equals smiling guest and that’s what T’s is all about. ABOUT US T’s Restaurant Group is a growing, family-owned restaurant group that has been a Rhode Island tradition since 1982. We currently have 3 locations in Cranston, East Greenwich, and Narragansett. With a commitment to carefully sourcing local food and products around the New England area. With an eye on sustainability and a partnership with family-owned farms and businesses, we support real food, fresh ingredients, local purveyors and sustainable choices whenever possible. We are devoted to providing our teams and guests with a culture of gratitude, respect, safety and belonging. We value life’s journey and believe in sharing in the journey together, celebrating life one day at a time, one plate at a time. ABOUT THE POSITION The overall aspect of this position is to lead and train kitchen team members in methods of cooking, preparation, plate presentation, portion control, food purchasing, food rotation, and kitchen sanitation. Working closely with the Kitchen Manager and General Manager to create, inspire, produce, execute, and oversee that we deliver the T’s promise to our team members and to our guests. PERKS + BENEFITS Positive and supportive team culture. Paid Time Off Programs. Competitive Wages with Annual Performance Reviews. Day's only schedule- never work nights. Like T’s Food? As a T’s team member, you receive a meal benefit-whether on shift or off and at all locations. Home for the Holidays- Thanksgiving and Christmas Day OFF. Ongoing development and growth opportunities. Tickets At Work Program- offering exclusive discounts, special offers and access to preferred seating and tickets to top attractions, theme parks, shows, sporting events, movie tickets, hotels and much more. Pet Insurance. Employee Assistance Program (EAP). Flexible and Predictive Scheduling. 401 (k) For full time teams: Medical Dental Vision Supplemental Life Insurance DUTIES + RESPONSIBILITIES Food Safety and Operational Planning Enforcing sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensuring compliance with company operational standards and policies. Ensuring all food is prepared and served according to the restaurant’s recipes, portioning, cooking and plating standards. Ensuring the safe operation of kitchen equipment and utensils and the proper handling of food items and hazardous materials. Adhering to ServSafe, OSHA and HACCP standards. Kitchen Line Management Promoting the restaurants 5 Commitments, inclusive culture, and Mission Statement. Ensuring that all food items and products are stored, prepared and served based on the restaurant’s recipe, preparation and portion standards. Ordering food products, and ingredients based on the menu and market demand. Supervising food preparation in the kitchen and ensuring that guests are satisfied with the quality, temperature and appearance of plated menu items. Maintaining clean working environments, safety protocols, and making sure that team members follow the restaurant’s preventive maintenance measures. Maintaining adequate purchasing inventory levels, rotation of product, conducting regular inventories and ensuring proper delivery of product. Working with upper management to ensure menu items, quality and portion sizes of each meal is within company standards. Assisting with the hiring and training of team members. Maintaining professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Ensuring proper procedures for opening and closing of kitchen are followed (utilizing Kitchen Checklists/Paperwork). OPERATIONAL RESPONSIBILITIES Ensuring a safe working and guest environment to reduce the risk of injury and accidents. Fully understands and complies with all federal, state, county and municipal regulations and ordinances that pertain to health, safety and labor requirements of the restaurant, team members and guests. Investigating and resolving complaints concerning food quality and temperature. TEAM BUILDING Promoting the T’s team spirit of positivity and team-centered approach to the hospitality and culinary experience at all times in all ways. Creating a culture of fairness by following T’s guidelines, job description and training programs and by maintaining healthy boundaries with team members. Communicating regularly with kitchen staff to promote a congenial working environment, focusing on standards, operational procedures, and expectations. Train and develop each member of the team to become efficient, productive, and knowledgeable. OTHER DUITES Perform other duties as assigned. Requirements ABOUT YOU T’s Restaurant is looking for a dedicated individual who is not only passionate about food but driven to co-lead a team of culinary professionals. You are reliable, professional, and team-focused, with a strong commitment to quality, consistency, and food safety. You work well under pressure, communicate clearly, and take pride in doing things the right way. You are open to feedback and motivated to grow within your role and with the company. QUALIFICATIONS AND REQUIRMENTS Education and Experience: High School Degree required. A minimum of one to three years restaurant experience and/or kitchen line cooking; supervising kitchen operations a plus but not required. Proficient with computers (MS Word, Excel) and Point of Sale Systems. Experience with food preparation, food handling, and food safety. Required Certification in Food Safety and First Aid or obtain one within 2 months of hire. Flexibility in schedule. Must be eligible to work in the United States. Able to read, write, speak, analyze, interpret, and understand the English language with reasonable proficiency. Must agree to background. Professional Requirements: Self-discipline, initiative, leadership ability and outgoing. Pleasant, polite manner and a neat and clean appearance. Passion for food. Willing to support the basic values, philosophy, rules, and policies of the company in each of the activities within his or her responsibilities. Ability to motivate team members to work as a team to ensure that food and service meet appropriate standards. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Must possess good communication skills for dealing with diverse staff. Ability to maintain required standards of operation in daily restaurant activities. Accountabilities: Keeps upper management promptly and fully informed of all issues. Adhere to job responsibilities and performance objectives. Maintains a favorable working relationship with all team members to foster and promote a cooperative and harmonious working climate which will be conducive to maximum team morale, productivity and efficiency/effectiveness. Physical Settings and Schedule: Hours may vary if manager must fill in for his/her team or if emergencies arise. Ability to perform all functions. Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion. Work with hot, cold, and various equipment as well as operates phones, computers, copiers, and other office equipment. T’s Restaurant Group is proud to be an Equal Opportunity Employer, committed to a diverse, inclusive and belonging work environment.

Responsibilities

The Lead Cook is responsible for leading and training kitchen team members in cooking methods, presentation, portion control, purchasing, rotation, and sanitation, while working with management to execute the restaurant's promise to guests.