A lead line cook usually shows his mettle when the head chef or cook isn’t around. But the work of a lead line cook is not dependent on the availability of the chef. The basic idea behind hiring a lead line cook is to make sure that there is someone to look after the chain of food preparation work. A lead line cook typically performs his duties to ensure that all kitchen personnel perform their duties with precision, and according to instructions.
Lead line cooks do not only work in a supervisory role. In fact, they play an important role in cooking entrees. A chef or head cook depends highly on the talents of a lead line cook to ensure that the kitchen is handled properly and remain constantly operational. Without the support of a lead line cook, the head chef may not get a chance to perform his own work with diligence.
To work as a lead line cook, you have to possess a high school diploma or a GED. While many employers may not ask for formal culinary training, it is important to possess some knowledge of working in a culinary setting. If you get a chance to attend a culinary course, you stand a better chance at being hired as a lead line cook.
The following are some of the duties that you will be performing in lead line cook role. These bullet statements will helpful to build a lead line cook resume.
Job Description for Lead Line Cook Resume
• Ascertain that all line cooks and kitchen hands are working according to the set protocols and procedures of the kitchen
• Create a schedule for kitchen staff members and ensure that this schedule is followed appropriately
• Oversee the work of line cooks to ensure that they are working within timelines and are following hygiene practices effectively
• Perform food preparation work such as cutting, marinating, cubing and slicing fruits, vegetables and meats
• Provide assistance to the head cook by preparing salads and soups, and assist in preparing main entrees
• Ascertain that the kitchen area is properly cleaned and sanitized before and after each shift
• Oversee portion control issues and train line cooks in portioning and preparing food items according to established standards
• Evaluate quality of food items obtained from suppliers to ensure that it gels with the standards of the organization
• Ascertain that food items are properly stored in designated areas, and ensure that food rotation activities are performed in a timely manner
• Train line cooks and other kitchen staff members to ensure that they are in sync with the restaurant’s food safety, hygiene and sanitation standards