Sous Chef for historic restaurant
Posted Updated 10
views
Description
The Lead Line Cook plays a vital role in Forepaugh's kitchen, acting as a working supervisor on the line. This person is responsible for executing high-quality dishes consistently, mentoring and coordinating with line cooks, and ensuring kitchen operations run smoothly during service. This is a hands-on leadership role suited to a seasoned cook ready to elevate quality in a fine-dining environment.
Key Responsibilities
Culinary Execution
- Prepare, cook, and plate menu items to exact recipe and presentation standards.
- Maintain consistency in flavor, portion size, and plating, reflecting Forepaugh's culinary identity.
- Master various cooking techniques -- sautéing, grilling, roasting, braising, etc. -- and implement them efficiently during service.
Leadership & Team Coordination
- Lead and support the kitchen line during service, delegating tasks and supervising junior cooks.
- Assist in training new cooks on stations, procedures, and standards.
- Communicate orders and timing with kitchen staff to ensure smooth service flow.
Quality & Safety Standards
- Maintain food safety and sanitation standards in compliance with health regulations (e.g., HACCP/ServSafe).
- Ensure mise en place is set up before service and line stations are clean and stocked.