ppDescription /ppThe Lead Line Cook prepares food exactly to the Executive Chef’s specifications and manages all food stations for menu execution with ability to work all stations, including Expo. This is a great opportunity to develop into a Sous Chef. /ppustrongResponsibilities /strong /u /pulliAbility to work all stations /liliAbility to work Expo /liliTrained to open and close the kitchen /liliSet up and stock all food stations with necessary supplies /liliPrep all needed food items for service /liliExecute menu items according to specifications and standards /liliCook menu items in cooperation with the rest of the kitchen staff /liliEnsure that all food is made in a timely fashion and always in high quality /liliClean up station and take care of any leftover or “bad” food according to the chef /liliStock inventory of stations /liliCertify that all nutrition and sanitation regulations are kept /li /ulpustrongSkills /strong /u /pulliCooking experience /liliClear understanding of menu items /liliUnderstand and responsible for prepping ingredients /liliStrong grasp on various cooking methods, food items, equipment, etc. /liliMultitask in a high volume kitchen /liliBasic math and written communication skills /li /ulpustrongWorking Conditions /strong /u /pulliHandle hot and cold work conditions during food preparation /liliContinuous reaching, bending, lifting, carrying items up to 30 lbs. /liliStand and move around for the entirety of the scheduled shift /li /ulpustrongEducation/Experience /strong /u /pulliMinimum of 3 years of culinary experience required. /liliHave a high school diploma, or equivalent (preferred). /lili2 or 4 year culinary degree preferred, but not required. /liliFood handler's card may be required according to local and or state regulations. /li /ulpPay: $20-$24/hr /p /p #J-18808-Ljbffr

📌 Lead Line Cook: Master Stations & Path to Sous Chef (Barcelona)
🏢 Barcelona Wine Bar
📍 Barcelona