Daytime Lead Line Cook

Comanche Trace is excited to announce the career opportunity of Lead Line Cook. Qualified candidates will thrive in a fast-paced environment and be highly focused on providing exceptional food service to the club.

Key Responsibilities of the Lead Line Cook:

• Prepares the proper amount of food according to production or forecast sheets and production plans.

• Prepares items in accordance with established recipes for a consistent product.

• Learns and maintains standards in food production and quality.

• Expedite orders in a timely manner.

• Practices excellent operational sanitation.

• Executes scheduled banquet functions.

• Checks and dates all deliveries received reporting any variances to chef in charge.

• Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis.

• Monitors inventory rotation to maintain fresh product with little or no waste.

• Prepares inventory requisition and receive supplies as necessary for quality production.

• Communicate equipment repair needs with chef in a timely manner.

• Incorporates safe work practices in job performance.

Minimum Qualifications for the Lead Line Cook:

• High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.

• Food Safety and Sanitation Training.

Other Qualifications:

• Ability to read and speak English may be required in order to perform the duties of the job.