Lead Line - Full-time / Part-time

Job Title: Lead Line Cook, AM/PM
Reporting To: Manager and General Manager
FLSA Status: Non-Exempt 

Summary
Perform your scheduled position in a professional manner, shift to assist as directed by the Management Team.  The Lead Line Cook position is one of increased responsibility. However, this position is not a management position.  The Lead Line Cook will act as a “go between” from the kitchen to FOH managers and will work closely with those people to improve HOH employee performance and quality of kitchen products.  

Essential Duties for the Lead Line Cook position:
•	The Lead Line Cook is required to prepare all Grove food in accordance with the Grove Line Recipe book and to ensure that each line and prep cook is following the same standards.
•	The Lead Line Cook will make sure that all Line Cooks and Prep personnel must work in a manner consistent with The Grove’s standards of sanitation including, but not limited to, the handling and storage of raw food, the proper temperature requirements of refrigerated items, the proper usage of cutting boards
•	The Lead Line Cook will monitor Line Cooks/Prep personnel as to the use of sanitary gloves as set forth by the individual store GM/MGR policy.
•	Lead Line Cook will make sure that all Line Cooks/Prep/Dish personnel will work quickly, cleanly, and with a sense of urgency.
•	Lead Line Cook is responsible for making sure that Line Cooks/Prep/Dish personnel are keeping the walk in refrigerator organized, as labeled on shelves, AND PROPERLY ROTATED, FIFO.
•	Lead Line Cook will ensure that Line Cooks/Prep/Dish personnel will keep their entire area clean and organized AT ALL TIMES, CLEAN AS YOU GO NO MATTER HOW BUSY IT IS.
•	Understand completely all policies, procedures, standards, specifications, guidelines and training programs as relates to the position you are scheduled for.
•	Maintains The Grove Standards (The 4S’s)!  
•	Ensure that all equipment is kept clean and kept in SAFE, excellent working condition.
•	Ensure that all product is produced in compliance with The Grove Prep Manual, Line Cook Manual and Kitchen Manual.
•	Ensure that all product and equipment is being held and/or used to the highest standards of sanitation and Health Code compliance.
•	Assist with the FOH manager/supervisor for food and kitchen related ordering and receiving.
•	Lead Line Cook will “lead” the kitchen team during peak hours of operation and will be expected to be the main person in charge for “accurate ticket times and plate presentations”.
•	Lead Line Cook will also oversee all Prep/Dish personnel to ensure that they are performing to our company standards.
•	Will be responsible for making sure that all new kitchen hires are receiving proper training and will communicate with the FOH management.  Will also assist in providing accurate new hire documentation as needed by Grove management. 
•	The Lead Line Cook will not directly discipline any employee, but will bring all performance related issues immediately to FOH management/supervisor attention for appropriate action.
•	Will be responsible for maintaining all proper par levels based on usage and not based on a specific “number.”  Par levels will change based on the day of the week and must be adjusted accordingly. WILL NEVER 86 ANYTHING. 
•	Will assist the FOH manager/supervisor on all weekly/monthly physical food inventories to ensure accuracy and proper organization of all food and kitchen related products.
•	Will make sure that sanitizer buckets are in place at all times with clean and usable towels inside the bucket.
•	Daily/nightly walk in cooler organization, double checking at the end of each shift to make sure that all products have been LABELED, DATED, and ROTATED as per our company standards.
•	Will assist FOH manager/supervisor with Taste of Excellence training for kitchen team members.
•	Will be scheduled to work on major delivery days and will receive, organize, and properly store all goods.  
•	Will make sure that all boxes are properly “broken down” and delivered to proper trash bins.
•	Will coordinate and communicate with the FOH manager/supervisor for proper ordering and receiving of all kitchen related products.  The Lead Line Cook may actually be called upon to place the order as determined by individual store management. 
•	FOH managers/supervisors will assume the majority of Lead Line Cook duties when those individuals are scheduled for days OFF from work.  FOH managers/supervisors will not be required to “work the line or prep” as specified as duties for the Lead Line Cook.

Measurement of Success 
•	Meet or beat all standards as described in the 4S’s
•	Create beautiful, great tasting food and beverage that consistently meets The Grove’s standards.
•	Consistently achieve excellent Secret Shopper scores and remarks
•	MAINTAIN A NEAR SPOTLESS KITCHEN AT ALL TIMES
•	Have fun

Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
•	Be 18 years of age.
•	Be able to communicate and understand the predominant language(s) of the restaurant’s 	production team, while also having the ability to effectively communicate in English.
•	Be able to work in a standing position for long periods of time (up to 8 hours).
•	Be able to process ticket order and recipes demands in a fast-paced setting.
•	Be able to reach, bend, stoop and frequently lift up to 50 pounds.
•	Be able to operate basic kitchen equipment, including but not limited to stoves, knives, grill 	presses and ovens.
•	Must have the stamina to work 40 hours per week.

WORK ENVIRONMENT: 
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. : 

•	The noise level in the work environment is moderate.
•	Work environment entails a fast paced production of detailed recipes for extended periods of time.
•	Work environment involves minimal exposure to physical risks, such as operating dangerous equipment or working with chemicals. 
•	Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises. 
•	Chemicals Known To The State Of California To Cause Cancer, Or Birth Defects or Other Reproductive Harm May Be Present In Foods Or Beverages Sold Or Served Here

Physical Demands 
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  While performing the duties of the job, the employee is required to: 
•	Regularly talk or hear up to 8 hours a day;
•	Regularly stand for prolonged periods of time; 
•	Regularly communicate in a positive and effective way with other team members in a fast paced environment.  It is necessary to process as many as 70 transactions an hour.
•	Maintain a positive, friendly attitude no matter.
•	Write in a legible manner
•	Regularly walk, use hands to finger, handle or feel, and reach with hands and arms.
•	Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
•	Occasionally climb stairs and/or take elevator;
•	Occasionally lift and/or move up to fifty (50) pounds