Lead Line Cook

At Sifted, people stay, grow, and thrive — our team members remain with us three times longer than the industry average.

The Lead Line cook will be responsible for the daily operations of all components of their respective station. The Lead Line Cook will be involved in all aspects of the concept from ordering, managing employees to execution and work closely alongside the Executive Chef to ensure all safety standards are met.

• →Lead production of all station items to including cooking proteins to correct temperature, grains, pickled items, fresh prepped greens and toppings, dressings and all components coming off the station.
• →Hold full ownership of labeling and organization pans and delis, and discarding out of date product from common storage areas
• →Execute strict quality control and assurance
• →Own daily pack out temperatures (Temp items at final cooking temp for proteins, temp all items before getting packed out, re-therm hot items if necessary, give daily sheet to Managing Chef on day to day basis)
• →Assist with daily deep-clean items, comply with and enforce sanitary regulations and safety standards
• →Assist the Executive Chef in facilitating discussions and answering questions about production, packout, and clean-up
• →Assist the Executive Chef with the development and augmentation of systems in place

• 3+ years of relative experience in full service, moderate to high volume Restaurant, Club or Catering establishment.
• Culinary Degree or similar a plus
• Lead by example in all aspects of the business (production/attitude/cleaning/punctuality)
• Lead by example in regards to safety and sanitation standards set by the local Health Department
• Ability to work efficiently in order to maximize team output and minimize overall labor hours
• Ability to maintain a calm and collected demeanor amidst chaos
• Basic knowledge of Excel, Docs, and Google Drive, as well as daily timekeeping apps.
• Ability to understand and communicate in written + spoken English