Lead Line Cook - Trophy's

Prepare soups, stocks, and sauces while executing charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking techniques. Monitor food quality, maintain supplies, and train cooking staff. Wash, chop, slice, and peel ingredients, then follow standardized recipes and portion guidelines to control waste. Ensure proper food storage, serving temperatures, and a safe, sanitary environment through continuous housekeeping. Conduct end-of-shift tasks including temp log checks and kitchen preparation. Requires Food Safety Certification and three years of high-volume restaurant experience. Sunday through Saturday shifts with Sunday and Monday mornings, Tuesday and Wednesday evenings, and Saturday afternoons.