Lead Line Cook requirements,
Have a passion for hospitality? We want YOU on our team! The Lazy Goat is seeking an experienced and professional to join our team!
The Lazy Goat is looking to hire an experienced and professional Lead line Cook with a background in culinary arts, and fine dining. Candidates will be expected to adhere to set food and labor costs, while managing multiple outlets within the company. We are looking for someone with high energy, positive attitude and a willingness to learn and evolve on a day to day basis. Whether you’re an experienced Line Cook who’s eager for new challenges, or a Sous Chef who simply wants to be a part of a growing concept - get in touch! We’re eager to hear from you; please apply today.
Table 301 is now hiring hospitable, outgoing and passionate individuals who are dedicated to guest service. Table 301 restaurants are great places to dine partly because they are great places to work. We work hard. We focus all of our energies on delighting our guests, and we have fun doing it. Over the past 20+ years, we’ve built a company culture we’re proud of and would love to add more people to our team who are as committed to hospitality as we are.

REQUIREMENTS

The Lazy Goat is a Mediterranean-themed restaurant in Greenville’s West End that offers a menu featuring global influences from Spain, Morocco, Italy, France, Greece, Africa and the Middle East. The culinary team is known for a “made from scratch” approach to cooking. Our menu was created to accommodate a variety of diner preferences with meat and cheese plates, small plates to “graze and nibble,” and main dishes. The epitome of social dining—dining that is designed around taking your time and sharing great food and stories—The Lazy Goat was designed with a relaxed atmosphere in mind. Guests can enjoy house made drinks in the dining room overlooking the Reedy River, at the bar or on the patio. A private dining room is also available for parties as large as 115 people. With an open kitchen, cozy platform bars, late night service and communal tables, The Lazy Goat invites guests to slow down, treat their taste buds, and take the time to truly enjoy the food, company and conversation

• Oversees Hot Line, Garde Manger, and Pizza Station for a la carte dining. This includes but is not limited to: working with prep team to ensure production prep is finished, working with the Executive Chef/Sous Chefs on menu development, updating Mis en place sheets, set up & break down of stations, filling out daily temp log, filling out daily MEP sheets, train and educate staff on new food preparation and execution, monitor line cooks for proper uniform and station set up
• Oversees Towel and Soap Dispensers in Kitchen-work with stewards to make sure they are filled: Focus will be Friday, Saturday, and Sunday
• Leads the daily culinary huddle/meeting with pm sous chef
• Orders all Produce for the entire kitchen: al carte and events
• Reviews produce to see if order was delivered correctly
• Assists with production as needed
• Checks preparedness of kitchen pastry, Garde Manger, Pizza, Hot line before service by using the freshness log and freshness SOP
• Responsible for protein count on nights that he/she closes
• Make sure the PM team starts pre-closing at the appropriate time, communicates with FOH about tables/covers left, and ensures FOH is pre-busing to ensure that the dish team is able to close efficiently
• Does nightly cleaning duties on the check-out sheets and checks all stations
• Assists with monthly inventory of dairy, pastry, IGF products
• Helps to maintain company standards for DHEC and Sanitation
• Participates in community and charity events
• Must have current certified food manager safety certificate (ServSafe)
• Ability to work flexible schedule in order to accommodate business levels/needs
• Assist in monitoring the labor cost of the kitchen by using the cost tracker. H/She will help keep all line cooks, prep cooks, and stewards engaged in productive activities, and make responsible decisions on adjusting hours for team members based on the demands of the business. Before doing so make sure that there are no PC shows or events that may cause business to spike
• Closes Kitchen, does final walk through to ensure all equipment has been cleanded and properly maintained, and turned off or working properly. Required to do final check of the closing sheet, prep sheet, protein count, and make sure cooler is locked