Lead Line Cook ensures the quality preparation of all menu items and proper handling/storage of all food items in accordance with chef and standards laid out in kitchen. Works closely with the F&B Manager in ensuring kitchen production meets business demands.

• Ability to perform assigned duties with attention to detail, speed, accuracy.
• Ability to work well under pressure of organizing and attaining production
  schedules.
• Ability to use all senses to ensure quality standards are met including vision, taste and smell.
• Ability to operate, clean and maintain all equipment required in job functions.
• Ability to expand and condense recipes.
• Ability to work all stations in kitchen.
• Punctuality and regular, reliable attendance.
• Interpersonal skills and the ability to work well with others, the public and timelines.