Lead Line Cook at COLD BEERS & CHEESEBURGERS - CROSSROADS

Tucson, Arizona, United States -

Full Time

Start Date

Immediate

Expiry Date

26 Aug, 26

Salary

24.0

Posted On

28 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Supervision, Food Preparation, Plating And Presentation, Staff Training, Inventory Management, Menu Development, Standard Operating Procedures, Sanitation And Safety, Food Cost Control, Multitasking, Leadership, Communication

Industry

Description

Description Job Summary: We are seeking a talented and experienced Lead Line Cook to join our dynamic culinary team at Cold Beers & Cheeseburgers. As the Lead Line Cook, you will be responsible for overseeing daily kitchen operations, coordinating food preparation, and ensuring all dishes are prepared to the highest standards. Your expertise and leadership will contribute to maintaining the quality and consistency of our menu offerings. Duties/Responsibilities: Supervise and coordinate line cooks' activities during service hours. Ensure that food preparation and cooking processes meet the highest quality and safety standards. Oversee the plating and presentation of dishes, ensuring consistency and adherence to the restaurant's specifications. Train and mentor line cooks, providing guidance on cooking techniques, recipes, and kitchen procedures. Monitor inventory levels and assist with ordering ingredients and supplies to maintain proper stock levels. Collaborate with the Executive Chef and Sous Chef to develop new menu items and optimize existing recipes. Assist in developing and implementing standard operating procedures (SOPs) to enhance kitchen efficiency and productivity. Maintain a clean and organized work environment, adhering to sanitation and safety regulations. Ensure that all kitchen equipment is properly maintained and report any malfunctions or repair needs to the appropriate personnel. Adhere to food cost control measures and minimize waste through effective portioning and production planning. Performs other related duties as assigned. Requirements Required Skills/Abilities: Proven experience as a Lead Line Cook / Supervisor in a high-volume, fast-paced restaurant environment. Strong knowledge of various cooking techniques, culinary terminology, and food safety regulations. Excellent leadership and organizational skills, with the ability to motivate and guide a team. Ability to prioritize and multitask effectively, even during peak hours. Detail-oriented mindset, ensuring accuracy and consistency in food preparation and presentation. Strong communication and interpersonal skills to collaborate effectively with team members and management. Culinary Education: Formal culinary education or relevant certifications are a plus, but not mandatory. Must be able to work flexible hours, including evening, weekends, and holidays. Must have a valid Food Handlers Certification Ability to learn cash register software used by bar or restaurant POS – Aloha, Hot Schedule, Paylocity Education and Experience: Must be at least eighteen years old. High school diploma or equivalent (preferred). Culinary Experience: Previous experience as a Line Cook or in a similar role is preferred. Knowledge of different cooking techniques and food preparation methods is required. Physical Requirements: Prolonged periods of standing and working in a kitchen. Exposure to extreme heat, steam, and cold is present in a kitchen environment. Must be able to lift up to 50 pounds at times. Must be able to work late nights and unpredictable hours. Benefits & Perks: Accrual up to 40 hours of PTO Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones Corporate Shoe Program through Shoes for Crews and Skechers Competitive Pay Flexible Scheduling 401(k) Full – Time employees are eligible for the following additional benefits: Medical & Prescription Dental & Vision Health Saving Account (HSA) Wellness Program Discount Pet Care Plan

Responsibilities

Oversee daily kitchen operations and coordinate line cooks to ensure high-quality food preparation and presentation. Collaborate with chefs to develop menus and implement efficiency procedures while maintaining strict safety and sanitation standards.