Lead Line Cook

Position Title: Lead Line Cook

Department: Clubhouse Cafe

Reports To: Executive Chef

Location: Audubon Golf Clubhouse

General Summary: The Lead Line Cook is primarily responsible for all culinary preparation and presentation of all

food for the Clubhouse Café, private events, in addition to some supervisory requirements. Reporting to the Executive

Chef and receiving additional direction from the Sous Chef, the Lead Line Cook position is a “working chef’s position”

directly responsible for culinary preparation and presentation of a La Carte and catering food. The Lead Line Cook

assumes full responsibility of all kitchen line staff in the absence of Executive Chef and Sous Chef.

To deliver on the Audubon mission, the Lead Line Cook will:

Provide a guest experience of outstanding quality

 Prepare food for Clubhouse Café and private events which is natural, fresh, green, and prepared to fit in with the natural

setting and mission.

 Uphold all guidelines set by the Louisiana Health Department

 Maintain standards of excellence in culinary mastery

 Assist with plate up during private events

 Supervise line staff in culinary preparation

 Maintain kitchen cleanliness

 Assist with purchasing process, cost control, and scheduling of staff if assigned by sous chef

 Fully knowledgeable in kitchen safety and equipment handling

 Perform duties as prescribed by the Executive Chef and Sous Chef

 Support and uphold the goals and objectives of Audubon Nature Institute’s customer service excellence philosophy

Weave quality entertainment through the guest experience

 Providing enlightened culinary plate presentation and flavors for entertaining food presentations.

 Provide culinary experience and enthusiasm to questions by catering managers, servers or guest.

 Provide friendly service to our customers both internal and external

Operate a financially self-sufficient collection of museums and parks.

 Assist with purchasing process by checking in orders and seeing proper storage, cost control, and scheduling of staff

 Monitor both hourly staff and temporary staff’s labor hours so as to stay within labor cost goals and budget.

The above listed duties are general statements of required major duties and responsibilities performed on a regular and

continuous basis. They do not exclude other duties as assigned.

Recommended Skills

• Customer Service
• Friendliness
• Museums
• Passionate
• Presentations
• Scheduling