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    Lead Line Cook - Chicago, United States - CIA Restaurant Group

    CIA Restaurant Group
    CIA Restaurant Group Chicago, United States

    11 hours ago

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    Description

    ** Lead Line Cook**

    **Job Category****:** Restaurants **Requisition Number****:** LEADL002584 Showing 1 location **Job Details**

    **Description**

    **POSITION SUMMARY**

    The Lead Line Cook is responsible for the quality and presentation as well as the production and service of all the savory food menu items in the Apple Pie Bakery Caf (APBC). All foods that are produced in the APBC savory kitchen must be of the highest standards and be the model for savory caf foods. This position assists the with managing the expenses budgeted for the savory production areas, including but not limited to food and labor costs.

    **ESSENTIAL RESPONSIBILITIES**

    Observes and assists students in the savory items production in conjunction with the Caf Chef Assistant Manager Back of House (BOH) Operations.

    Prepares a variety of meats, fish, vegetables and other food items for cooking in broilers, ovens, grills, fryers and other assorted kitchen equipment.

    Ensures that the line is maintained throughout the day; stocked, clean, and organized. Ensures the freshness and quality of the product by tasting everything every day.

    Updates the savory manual, including but not limited to recipes, methods, photographs, in conjunction with the Caf Chef and Assistant Manager - BOH.

    Communicates all pertinent information to the Caf Chef and Assistant Manager - BOH as necessary.

    Ensures that the Caf Chefs standards are met, regarding quality, execution, organization, cleanliness in all areas of savory production section in K-19, as well as the line in the APBC BOH.

    Ensures that all special orders for the day are accounted for and dispatched by the Front of House (FOH).

    Organizes a.m. and p.m. production for students and student workers.

    Ensures kitchen cleanliness at end of shift; K-19 and the line in the APBC, low-boys and reach-ins are organized, and all storage is clean, as well as equipment and work areas.

    Places all of the food orders for the next day. Updates and maintains inventories of raw ingredients, sanitation supplies and production.

    Writes the p.m. production list.

    Oversees the p.m. savory line workers, to ensure quality and efficiency of the workers.

    Ensures that equipment and machinery is properly used and maintained.

    Assist with donation requests and correspondence; process and respond to all requests.

    Perform special projects as requested.

    Any and all other duties as assigned.

    **REQUIRED QUALIFICATIONS**

    Education:

    High School Diploma or equivalent.

    Experience:

    Two (2) years of cooking experience in a restaurant, hotel, report or caf.

    **PREFERRED QUALIFICATIONS**

    Associates Degree from the CIA in Culinary Arts, Baking and Pastry Arts, or Hospitality Management.

    Bachelors Degree in Culinary Arts Management, Baking & Pastry Arts Management or a related field.

    ServSafe Certified.

    **REQUIRED SKILLS**

    Advanced knife skills.

    Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.

    Excellent written, verbal communication and presentation skills required. Must have demonstrated ability in organizational, time management, problem solving and interpersonal skills.

    Must display a high level of energy and self-motivation.

    Demonstrated ability to show a high level of service responsiveness to customers.

    Able to meet deadlines as assigned.

    **WORKING CONDITIONS**

    Must be able to work overtime on nights and weekends as required by business needs.

    Must be available to work a flexible work schedule.

    Ability to lift fifty (50) pounds on a regular basis.

    Able to stand for a period of eight (8) hours.

    Throughout the performance of these job functions, the employee will be required to speak and hear. The employee is also required to stand, walk, use hands to grasp, handle and feel materials, react with hands and arms, reach, stoop, kneel, crouch and occasionally crawl; and taste or smell.

    Ability to withstand high ambient temperatures while working in close proximity of cooking equipment.

    **Additional Information**

    At The Culinary Institute of America, it is important to us that we support our employees with a substantial and meaningful package of benefits. We believe in supporting our employees with benefits to assist with work life balance.

    Benefits are offered based on the position type and status. Benefits offered *may* include:

    Medical and prescription drug plan

    Dental plan, Vision plan

    Insurance: Life, Home, Auto, even Pet

    Short- and long-term disability plans

    Generous paid time off programs, including paid holidays

    Retirement savings plan 403(b) with company contribution

    Employee assistance program

    And more

    **Qualifications**

    **Skills**

    **Behaviors**

    **:**

    **Motivations**

    **:**

    **Education**

    **Experience**

    **Licenses & Certifications**

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