LEAD LINE COOK COVER LETTER TEMPLATE

• Prepare and compose picnic basket contents
• Check the quality of ingredients, and measure, assemble, and prepare ingredients to use in cooking
• Follow recipes and use a variety of kitchen equipment to prepare dishes
• Ensure proper presentation by dressing dishes before service to guests
• Work between the main kitchen and outdoor grill station, delivering tableside dishes to guests from the ‘grill’ and ‘pastry’ stations
• Engage with guests in a friendly and professional manner, including greeting guests and answering any questions from guests when delivering tableside
• Prep, cook, and organize resource box contents according to the chefs’ specifications and daily needs
• Maintain a clean and orderly work environment in compliance with applicable fire, health, and safety codes, rules, and regulations
• Properly store food items in appropriate locations and at appropriate temperatures
• Restock kitchen and/or station for subsequent shifts
• Ensure the food prep area, kitchen, and station are cleaned and sanitized at the end of each shift
• Assist in the closing of the Picnic Service
• Attend and participate in weekly Cooks’ Meetings
• Receive and fabricate items from the on-site farm and other purveyors

Skills: Food Preparation, Recipe Execution, Ingredient Quality Control, Kitchen Equipment Use, Food Presentation, Guest Interaction, Sanitation Compliance, Inventory Restocking

• Executes work station duties which align with restaurant policies and standards.
• Engages in daily restaurant food prep, consistent plating/culinary execution, work station organization, and quality control.
• Supports the kitchen's efforts in managing health and safety code standards
• Maintains the overall cleanliness of the kitchen and work stations.
• Supports the cleaning of dishes, glass polishing, and the weekly major cleaning of the restaurant.
• Participates in restaurant opening and closing activities
• Engages in supporting front-of-the-house restaurant activities
• Supports food prep for catering events.
• Attends meetings with the Executive Chef and Sous Chef to discuss department goals.
• Supports the Executive Chef and the Sous Chef in monitoring food inventories and inventory movement.
• Works at keeping kitchen wastage to a minimum.
• Maintains satisfactory attendance, including timeliness.
• Be responsible for understanding and complying with applicable quality, environmental, and safety regulatory considerations.

Skills: Work Station Management, Food Preparation, Culinary Plating, Health Safety Compliance, Kitchen Sanitation, Front of House Support, Inventory Control, Waste Reduction

• Prepares and cooks to order foods that may require short preparation time.
• Prepare food and serve customers at an a la carte restaurant, and may operate a grill station.
• Prepares food in accordance with current applicable federal, state, and corporate standards, guidelines, and regulations to ensure high-quality food service is provided.
• Reads food order or receives verbal instructions on food required by patron and prepares and cooks food according to instructions.
• Provides the highest quality of service to customers at all times.
• Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving, and serving soups, meats, vegetables, desserts, and other foodstuffs for consumption in eating establishments.
• Prepares foods under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting, and shredding fruits and vegetables, and trimming and cutting meat, poultry, or fish for culinary use.
• Tastes products, reads menus, estimates food requirements, checks production, and keeps records to accurately plan production requirements and requisition supplies and equipment.
• Clean and sanitize workstations and equipment, and must follow all client and regulatory rules and procedures.
• Attends all allergy and foodborne illness in-service training.
• Complies with all HACCP policies and procedures.
• Reports all accidents and injuries promptly.
• Complies with all company safety and risk management policies and procedures.
• Participates in regular safety meetings, safety training, and hazard assessments.
• Attends training programs (classroom and virtual).
• Receive inventory, move and lift foodstuffs and supplies, and prepare meals for customers requiring special diets.
• Produce some batch goods using basic cooking techniques.

Skills: A La Carte Cooking, Grill Station Operation, Recipe Adherence, Kitchen Equipment Use, Food Safety Compliance, Quality Control, Inventory Handling, Batch Cooking

• Commitment to controlling inventory and minimizing food waste by utilizing standardized recipes
• Ensures “all” special requests and allergies are acknowledged, prepared, and served accordingly.
• Adheres to the strict food safety and sanitation policies within the galley.
• Provides gracious hospitality to the guests and crew alike while being safe, courteous, professional, and efficient.
• Adheres to all American Cruise Lines’ standards, Chefs Manual, standards, and procedures
• Anticipate the needs of both guests and crew
• Assists in the production and service of all Crew meals
• Be responsible for food safety, galley cleanliness, daily galley audits, and logs, which include the completion of daily temperature log, refrigerator and freezer temperature logs, and cooling logs
• Respond quickly to guest requests and ensure follow-through of service delivery

Skills: Inventory Control, Food Waste Reduction, Allergen Awareness, Food Safety Compliance, Guest Hospitality, Galley Sanitation, Crew Meal Preparation, Service Responsiveness

• Assist with breakfast, lunch, hors d’oeuvres, and dinner preparation, as well as any special onboard events
• Work closely with the Executive Chef to ensure that the guests and crew receive the highest quality of food, with proper presentation and timeliness adhered to.
• Follow approved menus, standardized recipes, and food sanitation standards
• Work with the Executive Chef/Sous Chef to ensure food and hotel supplies are ordered and received promptly
• Assist in the orchestration of proper storage of deliveries in the appropriate areas of the galley
• Comply with FDA logs that are completed on a daily, weekly, and monthly basis
• Create positive crew experiences and a healthy work environment
• Maintain sanitation and cleanliness standards of the galley, storage rooms, and galley crew rooms
• Supervision of the Back Porch, including but not limited to training, leading, and directing to ensure the preparation and service of food items that are produced are in accordance with the menu, as well as clean, stocked, and organized at all times, especially at the end of each day
• Be responsible for supervising and assisting the Galley Stewards with various tasks throughout the day. 

Skills: Meal Preparation Support, Menu Compliance, Food Presentation, Inventory Ordering, Food Storage Management, Sanitation Compliance, Team Leadership, Galley Supervision

• Preparing sandwiches, salads, and other foods in a consistent manner
• Adapting to seasonally changing menus based on purveyor availability
• Suggesting and executing specials in cooperation with the Cafe Chef
• Monitoring inventory and adjusting pars in cooperation with the Cafe Chef and General Manager
• Assist with ordering, receiving, and putting away ingredients and supplies
• Ensuring that the station and all refrigeration are clean and organized
• Maintaining Poppy’s aesthetic and culinary standards as well as DOH standards
• Fostering positive relationships with FOH, pastry staff

Skills: Food Preparation, Seasonal Menu Adaptation, Special Development, Inventory Monitoring, Ordering Receiving, Station Organization, Sanitation Standards, Team Collaboration

• Schedules and assigns daily work activities to staff and supervises the completion of tasks.
• Trains and guides staff on job duties, standard food safety and sanitation procedures, cooking methods, etc.
• Cooks and prepares food following production guidelines and standardized recipes
• Sets up workstation with all needed ingredients and equipment
• Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items
• Safely uses all food utensils, including knives
• Operates equipment such as ovens, stoves, slicers, mixers, etc.
• Bakes, roasts, broils, steams, and uses a variety of cooking methods on meats, vegetables, and other foods
• Arranges, garnishes, and portions food following established guidelines
• Properly stores food by following food safety policies and procedures
• Cleans and sanitizes work areas, equipment, and utensils
• Maintains excellent customer service with a positive attitude towards guests, customers, clients, co-workers, etc.
• Follows Aramark safety policies and procedures, including food safety and sanitation
• Ensuresthe  security of company assets
• Produces and maintains work schedules and may prepare production records.

Skills: Staff Supervision, Culinary Training, Food Preparation, Workstation Setup, Kitchen Equipment Operation, Cooking Techniques, Food Safety Compliance, Customer Service

• Prepare all food items on the menu, ensuring consistency, quality, and accuracy of recipes.
• Maintain kitchen sanitation in accordance with health department guidelines.
• Set up and maintain assigned kitchen workstations.
• Plan food production to coordinate with service hours so that excellence, quality, temperature, and appearance of food are preserved.
• Be responsible for the appropriate use of facility supplies and equipment to minimize loss, waste, and fraud.
• Maintain safe food handling procedures at all times.
• Stores food properly and safely, marking the date and item.
• Reports necessary equipment repair and maintenance to management.
• Keeps work area neat and clean at all times, cleans and maintains equipment used in food preparation.

Skills: Menu Food Preparation, Recipe Consistency, Workstation Management, Production Planning, Food Safety Handling, Inventory Control, Equipment Maintenance, Kitchen Sanitation

• Set up and stock stations with all necessary supplies
• Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces)
• Cook menu items in cooperation with the rest of the kitchen staff
• Answer, report, and follow management's instructions
• Clean the station and take care of leftover food
• Stock inventory appropriately
• Ensure that food comes out simultaneously, in high quality, and in a timely fashion
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

Skills: Station Setup, Food Preparation, Line Cooking, Inventory Stocking, Kitchen Sanitation, Quality Timing Control, Safety Compliance, Team Communication

• Arrive at work every day with a positive attitude, a willingness to learn, and prepared for the shift.
• Maintain a strong sense of ownership of the entire culinary offerings provided by Gin and Luck (G&L).
• Execute Culinary offerings with a high level of precision and care.
• Provide inspiration and creative influence to the Culinary Team in keeping with G&L Core Values.
• Assist the culinary management in all special projects, kitchen operations, and menu development.
• Maintain patron satisfaction by executing, evaluating, and auditing food, beverage, and service offerings.
• Maintain Company policies and standard operating procedures (SOP).
• Maintain effective communication with the culinary management team, FOH management team, and all staff.   
• Maintain sanitation standards and procedures that comply with health and legal regulations, with the advice of the Company.
• Assist in oversight of kitchen staff programming (service and hospitality standards) to ensure all duties are met and exceeded.
• Assist in the maintenance of the facility and provide opportunities for improvement.   

Skills: Culinary Execution, Creative Menu Development, Team Leadership, Operational Support, Quality Assurance, Policy Compliance, Sanitation Standards, Cross-Team Communication

• Work proactively with Event staff to execute all events to Gin and Luck standards.
• Communicate with Culinary Management nightly in “Post Op” about any opportunities to improve the function and product of the Kitchen
• Assist in the training of new team members.
• Provide leadership to the kitchen team.
• Complete daily par and order guides.
• Maintain a reasonable schedule with flexible availability. 
• Maintain complete knowledge of products and specifications.
• Use heightened awareness of any allergy table, and work to code according to the allergy standards.
• Check in with any staff working in the respective space upon arrival.
• Comply with sanitation standards and procedures according to health and legal regulations. 
• Maintain a reasonable schedule with flexible availability, including early mornings or late nights, holidays, and time for all staff meetings and tastings.  
• Focus on always continuing the education and into all facets of the operations, be it the Bar, Kitchen, Service, Coffee, and Tea programs. 
• Act professionally and represent Death and Co/Gin and Luck graciously

Skills: Event Coordination, Team Leadership, Staff Training, Inventory Planning, Product Knowledge, Allergen Compliance, Sanitation Standards, Professional Conduct

• Controls the flow of food coming out of the kitchen
• Communicates with fellow line cooks to ensure all items on the ticket come out together in a timely fashion
• Communicates with the expeditor to keep organized, on track, and aware
• Follows recipes and guidelines to create food that is of quality and consistent
• Build tacos and cook proteins on the flame and flat top grill
• Uses a variety of cooking utensils and equipment to prep and execute a variety of food items
• Follows safety and sanitation guidelines to reduce safety risks and cross-contamination
• Uses chit tickets to build and appropriately plate tacos and rice bowls
• Stocks, maintains, and cleans the taco and grill station before, during, and after shift

Skills: Kitchen Flow Control, Line Communication, Recipe Execution, Grill Cooking, Equipment Operation, Food Safety Compliance, Order Accuracy, Station Maintenance

• Assisting in preparing meal ingredients, which includes washing, peeling, cutting, and slicing fruits and vegetables, as well as marinating meats.
• Preparing soups, salads, and sauces as instructed by the head cook.
• Plating and garnishing meal items in accordance with the instructions provided by the head cook.
• Supervising the work of line cooks to ensure that all given tasks are completed promptly.
• Ensuring that all cooking stations are adequately stocked with the necessary meal ingredients and cooking equipment.
• Ensuring that all cooking stations and kitchen surfaces are cleaned and disinfected before and after each shift.
• Adhering to standard food rotation practices to reduce food wastage and minimize the risk of contamination.
• Assessing the quality of delivered food supplies to ensure that it meets restaurant standards.

Skills: Ingredient Preparation, Soup Sauce Preparation, Food Plating, Line Cook Supervision, Station Stocking, Kitchen Sanitation, Food Rotation, Ingredient Quality Control

• Enthusiastic dedication, professionalism, and positive leadership have the greatest impact on the team.
• Organize, energize, develop, and lead a diverse workgroup with the Mission Statement and Core Values as the guiding principles.
• Understand, support, and maintain the company's expectations and guidelines on maintaining consistent quality food with authentic Vietnamese and Thai flavors.
• Continuously support and build the culture behind the culinary vision. 
• Keep the menu fresh and profitable by introducing specials and menu analysis.
• Maintain food quality and sanitary practices for food handling and cleanliness.
• Always look for culinary opportunities and ways to improve.
• Uphold all ServSafe guidelines, both FOH and BOH.
• Work with the team to maintain the entire facility of the store
• Ensure cleanliness and consistent operation of the restaurant, including sanitation, equipment, safety and health standards, and interior and exterior cleanliness.
• Ensure all aspects of the position are reviewed, demonstrated, and validated. 
• Document recipes, procedures, and recipe costing.
• Coach, mentor, and provide constructive feedback. 
• Identify opportunities and take swift action to correct behavior.

Skills: Team Leadership, Culinary Vision, Menu Development, Food Quality Control, Sanitation Compliance, Continuous Improvement, Recipe Documentation, Staff Coaching

• Prepares meals within the guidelines of menus, dietary requirements, standards of appearance, taste, temperature, and quality standards.
• Prepare, maintain, and monitor quality control for hot and cold foods, including meat, fish, fowl, sauces, stocks, seasonings, vegetables, fruits, and salads.
• Prepares member, guests, and staff food orders in a timely and efficient manner.
• Visually inspect all food sent from the kitchen to the server and ensure plates are clean and appetizing.
• Proactively communicates any food issues to the Executive Chef or the Executive Sous Chef
• Practice correct food handling and food storage procedures according to federal, state, local, and company regulations.
• Be responsible for the proper safe food handling and sanitation procedures promptly in a fast-paced environment.
• Prepares menu items for roasting, broiling, and sautéing
• Portion food products before cooking according to standard portion sizes, recipes, and specifications.
• Maintains a clean and organized work area.
• Restocks all items throughout the shift and cleans/maintain station while practicing good safety and sanitation skills.
• Reports to work on time for all scheduled shifts.
• Prepare food items for customers, including special requests, in a timely and consistent manner
• Determine food and supply needs based on rotating menus
• Inspect food products and supplies
• Ensure work environment and stations are clean and sanitized
• Comply with outlined safety regulations and procedures

Skills: Menu Food Preparation, Quality Control, Timely Order Execution, Food Handling Safety, Cooking Techniques, Portion Control, Station Organization, Inventory Assessment

• Experience in the hospitality industry within the Kitchen area.
• Ability to speak fluent English
• Professional appearance and curated self-grooming
• Good interpersonal and organizational skills
• Good teamwork skills
• Ability to analyze information, identify business priorities, and problem-solve
• Standard knowledge of the main kitchen operating procedures
• Knowledge of current basic regulations and of the main safety standards
• Ability to use kitchen machinery and food preservation techniques
• Ability to work a flexible schedule based on business needs, which included evenings, weekends, and holidays
• Certification of Food Handlers License.

Qualifications: BS in Culinary Arts with 3 years of Experience

• Refined verbal communication skills
• Previous line experience
• Be able to perform all basic cooking skills
• Be able to work in a team setting
• Ability to multitask and work efficiently under pressure
• Ability to stand for long periods of time
• Ability to lift, push, and carry moderate to heavy amounts of weight consistently
• Must be able to work a flexible schedule, including mornings, weekends, and holidays
• Previous experience in food service or other related fields
• Knowledge of common food safety practices
• Ability to thrive in a fast-paced environment
• Excellent written and communication skills

Qualifications: BA in Hospitality Management with 2 years of Experience

• Certificate of Competition
• Previous food service experience
• Knowledge of safety, sanitation, and food handling procedures.
• Skilled in food preparation, presentation, and coordination.
• Experience providing input in the development of menus.
• Experience providing direction and instruction to kitchen staff members.
• Skilled in reading, comprehending, interpreting, and executing simple instructions, short correspondence, and memos.
• Skilled in writing simple correspondence.
• Skilled in adding, subtracting, multiplying, and dividing using whole numbers.

Qualifications: BS in Food Science with 3 years of Experience

• Progressive experience in working in a fine dining restaurant, upscale resorts, hotel, or fine dining catering, along with Culinary School and formal Training.
• Possess ServeSafe Certification.
• Experienced cook in grill and sauté stations combined.
• Demonstrated diversified culinary skills, techniques, and training.
• Ability to work with maximum speed, accuracy, efficiency, and attention to detail.
• Knowledge of clean kitchen maintenance, proper storage of food, HACCP policies, and food equipment safety procedures.
• Ability to read ticket orders with modifications, comprehend recipes, and compute basic mathematical calculations.
• Reading, writing, and oral proficiency in English.
• Ability to function as a team player.
• Be able to work under pressure in a fast-paced environment.

Qualifications: BA in Restaurant Management with 4 years of Experience

• Experience in a professional high-volume upscale kitchen and fast-paced environment
• Solid knowledge of current food trends and ethnic style cooking
• Certification in the food handlers manager program.
• Must be able to stand and exert well-paced mobility for up to 8 hours in length.
• Must be willing and have the ability to work a varied schedule that includes nights, weekends, and holidays.
• Professional appearance and manner, good character to work in a fast-paced team
• Exert physical effort in lifting/transporting at least 50 pounds
• Be able to work extended periods of time standing up
• Ability to endure various physical movements throughout the work areas.
• Satisfactorily communicate with guests, management, and co-workers to their understanding.

Qualifications: BS in Nutrition and Dietetics with 5 years of Experience

• Serv-Safe Certified Food Manager
• Experience in Food and Beverage.
• Teachable spirit, an affinity to learn, and a desire adapt and work as a valued team player.
• Positive attitude and great work ethic.
• Experienced multitasker with proven experience in managing multiple tasks/projects at one time.
• Ability to focus on serving others through collaboration.
• Must be able to commit to a flexible schedule during high season
• Strong prioritization skills
• Good knife/cooking skills
• Ability to Remain Calm, Friendly, and Enthusiastic Under Pressure
• Must have a reliable means of transportation
• Must be able to read and identify order items on a chit ticket

Qualifications: BA in Food Service Administration with 3 years of Experience

• Experience in a fine dining or casual fine dining high-volume kitchen
• Ability to communicate effectively with management, guests, and peers
• Extensive knowledge of food and cooking techniques, including knifework, plating, portioning, and precision cooking
• Knowledge of kitchen safety protocols
• Ability to learn and retain information quickly
• Ability to work clean, organized, and as part of a team
• Be able to move and lift 40 pounds at a time
• Must be able to stand and walk for an extended period
• Must be able to work any shift, day, night, weekends, and holidays
• Must present a well-groomed appearance

Qualifications: BS in Culinary Nutrition with 5 years of Experience

• Excellent written and verbal communication skills.
• Excellent guest service skills, energetic, enthusiastic, and motivational.
• Ability to multitask, grace under pressure, the ability to establish a positive rapport with many types of personalities, and self-directed task order.
• Ability to comprehend written and spoken directions.
• Detail-oriented with knowledge of common ingredients, cooking procedures, and safety and sanitation.
• Ability to use all senses to assist in preparations and seasonings to ensure taste consistency
• Ability to work well with others in Front and Back of the House positions.
• Experience as a Cook in a fast-paced, high-volume restaurant
• Ability to work varied shifts, including weekends and holidays
• Previous high-volume cooking experience

Qualifications: BA in Hospitality and Tourism with 3 years of Experience

• Experience in a dynamic restaurant atmosphere
• Basic computer skills, including Word and Excel
• Serv-Safe and First Aid Certifications
• Ability to lift 50 pounds or less, maneuver up and down stairs with no difficulty, work in confined spaces for an extended time, and work within extreme temperature ranges
• Flexibility to work mornings, nights, weekends, and holidays
• Experience using common kitchen equipment and comprehension of basic mathematics skills to understand recipes, measurements, requisition amounts, and portion sizes
• Basic written and verbal communication skills
• Strong organizational skills
• High accuracy and speed in executing tasks
• Ability to work as a team member
• Ability to follow directions and instructions

Qualifications: BS in Baking and Pastry Arts with 2 years of Experience

• Working knowledge of weights, measures, and various cooking techniques
• Knowledge of knives and knife skills, standard kitchen equipment and supplies, including toasters, refrigerators, coolers, slicers, juicers, and beverage machines, Cryovac machine, and small wares
• Knowledge of health, safety, and sanitation regulations
• Excellent customer service skills and interpersonal skills to effectively communicate with all business contacts
• Experience in food preparation, including the use of kitchen equipment, cooking procedures, and methods
• Be able to multitask in discrete time periods and to maintain a flexible schedule
• Ability to work well in a team
• Strong attention to cleanliness and health and safety protocols, including knowledge of applicable fire, health, and safety codes, rules, and regulations
• Must have a strong sense of urgency.
• Must be a team player and have strong communication skills.
• Willing to work a flexible schedule and holidays.

Qualifications: BA in Business Administration with 4 years of Experience

• Must be able to obtain a Food Handler's Card.
• Possess a strong culinary work history.
• Knowledge of proper food handling methods, cleanliness procedures, and state and local health/sanitation guidelines.
• Be able to read and follow recipes and effectively communicate with the team in a fast-paced environment.
• Knowledge of proper use and maintenance of relevant kitchen equipment and machinery.
• Comfortable with multi-tasking and able to accurately prepare multiple orders promptly.
• Be detail-oriented, able to learn quickly, safety-minded, courteous, organized, customer-service focused, and a great team player.
• Be able to bend, lift, and carry up to 50 lbs. and stand for prolonged periods of time.
• Ability to work with schedules based around busy meal times, holidays, events, and weekends.
• Proven cooking experience, including experience as a line cook or prep cook
• Excellent understanding of various cooking methods, ingredients, equipment, and procedures
• High accuracy and speed in executing assigned tasks
• Familiar with industry's best practices

Qualifications: BS in Food Production Management with 5 years of Experience

• Previous cooking experience
• Excellent kitchen administration knowledge and ability to work as part of a team
• Strong organization and active listening skills
• Ability to work on the feet for most of the day and lift 30 pounds at a time
• Exceptional time management skills
• Ability to assist in other areas of the kitchen.
• Ability to maintain ongoing programs for sanitation and safety.
• Knowledge of kitchens and storage areas.
• Knowledge of use, cleaning, safe handling, and breakdown of all equipment.
• Experience in high-volume restaurants
• Great attitude and team spirit
• Passion for food and hospitality

Qualifications: BA in Organizational Leadership (Hospitality Track) with 4 years of Experience

• Ability to read, write, speak, and understand English
• Possess simple math concepts, good communication skills, sound mental and physical health, as well as the ability to get along with others
• Ability to demonstrate a high level of sensitivity and interest in people, especially older adults.
• Be able to maneuver independently and safely around the work area.
• Ability to see or hear, or to use prosthetics that will enable these senses to function adequately
• Sufficient manual dexterity to operate a fire extinguisher and manipulate kitchen equipment, including a slicer, chopper, processor, knives, etc.
• Prior cooking experience in food service
• Must be Servesafe Certified
• Knowledge of PPE (Personal Protective Equipment)
• Ability to read and interpret production lists, recipes, and menus
• Knowledge of sanitation and health department regulations for safe handling of food

Qualifications: BS in Agricultural Food Products with 3 years of Experience

• High-volume restaurant experience
• General knife handling, food safety, and sanitation knowledge
• Exceptional attention to detail
• Passion for food, exceptional work ethic, and dedication
• Be able work well under pressure
• Ability to maintain a positive attitude
• Ability to read and follow menus and recipes
• Basic mathematical calculations
• Previous line and fine dining experience.
• Be able to work most stations in the kitchen.
• Strong organizational skills and attention to detail

Qualifications: BA in Service Industry Management with 4 years of Experience

• Must be able to work around 12 hours per day
• Experience at a full-service restaurant, hotel, resort, or cruise ship
• Strong organizational skills and excellent verbal and written communication skills (English)
• Available to travel and work a flexible schedule, including long days for extended periods of time
• Be able to manage a team of three galley stewards during daily ware washing operations as well as effectively lead, direct, teach, and guide, and ensure the team is working efficiently throughout the day.
• Possess a ServSafe certification
• Experience as a broiler/sauté cook in a high-end, high-volume, fast-paced restaurant along
• Must have previous kitchen experience in a high-volume restaurant
• Professional cooking experience
• Management experience, willing to teach the right candidate
• Familiarity with Google Workspace

Qualifications: BS in Food Operations and Safety with 6 years of Experience