*Overview:*At BOIL Seafood House, the Lead Cook is responsible for overseeing all kitchen operations, including the hiring, training, performance management, and firing of kitchen personnel.
In addition, the Lead Cook will manage and maintain kitchen inventory, order food and supplies, and ensure that guests are satisfied with their dining experience.
The Lead Cook reports to directly to Manager of the restaurant.
*Title:Lead Cook*
*Kitchen:*
* Working in tandem with Manager to produce diversified menus in accordance with the restaurant’s mission and vision
* Assisting the Manager/Owner in creating new dishes
* Ability to assist with plating, expo, and prep
* Monitor and maintain kitchen inventory to its capacity
* Developing cross-marketing strategies to increase profits, such as food and drink pairings
* Helping to plan, oversee, and execute the production and presentation of all meals
* Cooking items in cooperation with the rest of the kitchen staff, assuming discrete roles as demanded by the workflow of the day
* Ensuring that professional equipment is both clean and in excellent working condition
* Assisting the staff with cleaning, sanitation, and organization of all kitchen and storage areas
* Ability to acknowledge and improve work efficiency within kitchen work flow as needed
*Management:*
* Establishing and maintaining a working schedule for all kitchen employees
* Organizing and delegating kitchen workflow to ensure that all processes run smoothly
* Assisting line cooks by providing them with the technical oversight to help them develop into mature, commercial cooks
* Maintaining order and high standards in the kitchen during working hours
* Maintaining a positive, professional approach with coworkers and customers
* Attending all team- and restaurant-wide meetings as necessary
*Experience/Skills:*
* _Experience:_
* Culinary diploma preferred
* 5+ years of experience as a commercial cook
* 2+ years of seafood handling experience
* Basic understanding of best practices in professional cooking and knife-handling
* _Skills:_Outstanding verbal and writing skills; Organizational skills; Exceptional presentation skills; Ability to work under pressure; Leadership qualities such work ethic, trustworthiness, self-confidence, and the ability to delegate; Knowledgeable and a keen interest in the best-practices of the restaurant industry; Ability to work well in a team environment; Ability to follow directives from Manager; Problem solving and analytical skills; Relentless attention to detail and unwavering integrity
* Employment is dependent on a background check and initial drug screening
Job Types: Full-time, Part-time
Pay: $10.
00 - $13.
00 per hour
Shift:
* Evening shift
Weekly day range:
* Every weekend
* Monday to Friday
Ability to Relocate:
* New Orleans, LA 70115: Relocate before starting work (Required)
Work Location: In person
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