ABOUT US:

Legacy Hospitality and Entertainment Group - a sister company of Upsilon Entertainment Group – is a privately-owned, small business specializing in public-private partnerships. We help to create destinations through the utilization of public spaces for innovative concessions, attractions, programming, events and community related activities. For over 22 years, we have worked passionately to plan, develop, and transform public spaces into high-quality recreational destinations for community members and visitors to enjoy. We’ve established a successful model of incorporating programming and events along with food and beverage and hospitality opportunities.
https://legacyhospitalitygrp.com/

QUALIFICATIONS:

• 3+ years of experience as a line cook, with at least 1 year in a leadership or supervisory role.
• Strong knowledge of cooking techniques, food safety, and kitchen equipment.
• Proven ability to lead a team, manage multiple tasks, and remain calm under pressure.
• Excellent organizational and time management skills.
• Ability to train and develop junior kitchen staff.
• Passion for cooking, attention to detail, and a commitment to high standards.
• Flexibility to work evenings, weekends, and holidays as needed.
• Ability to stand for long periods and lift up to 50 lbs.

CERTIFICATIONS:

• Food Handlers Certification, ServSafe Certification or equivalent required.
  This job description is intended to convey information essential to understanding the scope of the Lead Line Cook position. It is not intended to be an exhaustive list of qualifications, duties, or responsibilities associated with the role.
  This employer participates in E-Verify, a federal program that verifies the eligibility of all new hires to work in the United States.
  Job Types: Full-time, Part-time
  Pay: Up to $20.00 per hour
  Work Location: In perso

• Oversee and direct the activities of line cooks, ensuring they are working efficiently and maintaining quality standards.
• Prepare and cook high-quality dishes according to restaurant recipes, ensuring consistency and presentation.
• Monitor food quality, portion sizes, and plating to ensure consistency and customer satisfaction.
• Ensure that food is prepared and served in a timely manner, even during high-volume service periods.
• Provide guidance and mentorship to junior line cooks and kitchen staff, helping them develop their skills and grow professionally.
• Work closely with the Sous Chef, Executive Chef, and other team members to ensure smooth operations and the efficient flow of the kitchen.
• Assist in managing inventory, checking stock levels, and ensuring that the kitchen has the necessary supplies for daily operations.
• Ensure that the kitchen is kept clean, organized, and in compliance with health and safety standards.