Kitchen manager/cook vs lead line cook

Differences between kitchen manager/cook and lead line cook duties and responsibilities

Kitchen manager/cook example responsibilities.

• Manage kitchen, cashier, prepare sandwiches, clean up, stock merchandise and change fryers.
• Manage kitchen with experience on a flat top and char broiler, running fryers and using other instruments.
• Train and manage kitchen personnel and supervise/coordinate all relate culinary activities; estimate food consumption and requisition of food.
• Cleaned/Sanitize kitchen, dishes and dining area to ServSafe standards.
• Train and manage kitchen personnel and supervise/coordinate all relate culinary activities; estimate food consumption and requisition of food.
• Maintain kitchen in all aspects; operate grill, fryer, steam table and dishwasher.
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Lead line cook example responsibilities.

• Manage food expo; facilitate food temp logs; creation of menu specials; management and supervision of production staff
• Skil in the preparation of a variety of culinary styles ranging from contemporary American cuisine to many international culinary styles.
• Train and supervise many of the Spanish- speaking dishwashers to work effectively on the line.
• Observe workers engage in preparing, portioning, and garnishing foods to ensure that standards are met.
• Follow HACCP system, and practice safety and sanitation as well adhere to the company policies and regulations.
• Produce HACCP forms and guidelines to have better awareness of quality of food being produce in the kitchen.
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