Lead Cook - Sugar Land

Job Overview
Responsible for preparing, cooking and presenting Serious Seafood according to standards and expectations with PRIDE while maintaining a safe, clean and sanitary work area.

Primary Responsibilities

- Live by a servant leadership philosophy to always serve others first.

- Understand, and comply with:

- All Company policies, procedures, and operating standards.

- All federal/state/local laws and ordinances.

- Maintain energy, enthusiasm, passion and P.R.I.D.E. throughout the shift.

- Maintain a safe, sanitary, and secure environment at all times by cleaning and sanitizing your work station before, during, and after your shift.

- Use and maintain kitchen equipment, tools, and utensils safely and only for their intended purpose.

- Return all kitchen equipment, tools, and utensils to their appropriate storage location when no longer in use.

- Prioritize and complete all assigned prep work, sidework, and station set up for maximum productivity and efficiency.

- Demonstrate a passion and understanding for food by preparing and portioning all items according to Fish City Grill/ Half Shell’s standards, recipes, and specifications.

- Refer to the Line Check when setting up the station and checking product quality.

- Adhere to ticket times and flow to ensure our Customers get the highest quality product at all times.

- Maintain accurate food knowledge of all menu items by being able to describe the ingredients and known allergens.

- Maintain cost control procedures including efficient energy management procedures within your control.

- Handle product properly according to safe food handling procedures at all times.

- Follow proper hand washing methods.

- Keep food out of the Danger Zone.

- Adhere to Critical Temperatures for items.

- Assist with receiving, rotating, labeling, and storing product according to FIFO.

- Assist in conducting a freezer pull.

- Avoid cross-contamination.

- Adhere to standards of handling and holding food products.

- Utilize all tools properly.

- Use knives properly; wear a cut glove when appropriate.

- Handle and use scales properly.

- Use appropriate colored cutting boards and measuring tools.

- Calibrate and use a thermometer.

- Read and follow all recipes.

- Accurately record waste.

- Provide awesome hospitality to all Customers.

- Always have a “do whatever it takes” personality.

- Give the Customer the right of way.

- Smile at all Customers you encounter.

- Remove gloves and apron before entering the front of the house.

- Perform secondary responsibilities.

- Assist other Line Cooks by bringing products and equipment to the line.

- Learn other Line positions to foster teamwork during high volume meal periods.

- Help Manager with receiving and storing orders.

- Maintain clean, organized walk-ins, freezers, and other storage locations.

- Complete assigned opening, ongoing, and closing sidework.

- Notify a Manager of all Customer complaints.

- Remain calm at all times.

- Perform any other tasks or duties as assigned by a Manager.

Required Skills

- High school degree or GED preferred.

- Culinary degree or equivalent preferred.

- Six months to one year minimum experience as a Prep/Line Cook in a full service restaurant; must have knowledge of the cooking techniques utilized in the scope of the Prep/Line position applying for; or equivalent combination of education and experience.

- Good reading, writing, mathematical and communication skills.

- Able to handle multiple tasks in a fast-paced environment.

- Good judgment and decision making abilities.

- Must work well with limited supervision within specific position functions, but must be able to interact with other Team Members to accomplish work.

Physical Requirements

- Must be able to spend 100% of working time standing, walking, and reaching.

- Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position.

- Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces.

- Climbing and ascending or descending ladders, stairs, and ramps.

- Must be able to carry loads greater than 50 pounds frequently.

- Must be able to communicate clearly with our Customers in the primary language of the restaurant.

- Hearing sounds at normal speaking levels with or without correction.

- Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus.