ph3Description /h3 pThe 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. /p h3Responsibilities /h3 ul liAbility to work all stations /li liAbility to work Expo /li liTrained to open and close the kitchen /li liSet up and stock all food stations with necessary supplies /li liPrep all needed food items for service /li liExecute menu items according to specifications and standards /li liCook menu items in cooperation with the rest of the kitchen staff /li liEnsure that all food is made in a timely fashion and always in high quality /li liClean up station and take care of any leftover or “bad” food according to the chef /li liStock inventory of stations /li liCertify that all nutrition and sanitation regulations are kept /li /ul h3Skills /h3 ul liCooking experience /li liClear understanding of menu items /li liUnderstand and responsible for prepping ingredientsStrong grasp on various cooking methods, food items, equipment, etc. /li liMultitask in a high volume kitchen /li liBasic math and written communication skills /li /ul h3Working Conditions /h3 ul liHandle hot and cold work conditions during food preparation /li liContinuous reaching, bending, lifting, carrying items up to 30 lbs. /li liStand and move around for the entirety of the scheduled shift /li /ul h3Education/Experience /h3 ul liMinimum of 3 years of culinary experience required. /li liHave a high school diploma, or equivalent (preferred). /li li2 or 4 year culinary degree preferred, but not required. /li liFood handler's card may be required according to local and or state regulations. /li /ul pPay: $20-$24/hr /p /p #J-18808-Ljbffr

📌 Lead Line Cook-Bayshore (Barcelona)
🏢 Barcelona Wine Bar
📍 Barcelona