Lead Line Cook - The Lodge

Fort Collins, CO, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $20.00 - $23.00

Work Schedule

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional Development

Job Description

The Lodge, located in Windsor, Colorado, is a premier dining establishment that goes beyond the typical restaurant experience to offer an adventurous and unique culinary journey. Known for its dedication to creativity and quality, The Lodge embraces the spirit of exploration not only in its ambiance but also through its innovative menu, which combines locally sourced ingredients with international flavors. The restaurant prides itself on delivering exquisite dishes that cater to those who appreciate both the artistry and the passion of great food preparation. With a modern yet welcoming atmosphere, The Lodge provides an exceptional setting for guests to enjoy memorable meals made with the utmost care and commitment to excellence. The team at The Lodge is passionate about hospitality and dedicated to ensuring every guest's experience is special through attentive service and the highest standards of culinary craftsmanship. This establishment seeks to foster a work environment where staff can thrive by engaging in meaningful work centered around food and drink, reflecting the company’s values of teamwork, creativity, and professionalism.

The role available at The Lodge is for an experienced kitchen professional who is skilled in the preparation and execution of a diverse and dynamic menu under the guidance of the Kitchen Manager. The position demands a high level of culinary craftsmanship along with the ability to maintain food quality, presentation, and taste consistently. Candidates must exhibit an understanding of food safety and sanitation regulations to uphold the highest standards of cleanliness and organization within the kitchen. Collaborative skills are essential, as the role involves working closely with both the kitchen leadership and front-of-house teams to ensure smooth operations and excellent guest satisfaction. Responsibilities extend beyond cooking to include inventory management, staff supervision, training, and supporting the BOH team to uphold operational excellence. The position is suited to individuals who thrive in fast-paced environments and possess strong time management skills, attention to detail, and a team-oriented mindset. The Lodge values innovation, so contributing to recipe development and menu refinement is part of the role, offering opportunities for creative input and professional growth. This full-time opportunity is ideal for culinary professionals who enjoy a vibrant workplace dedicated to delivering outstanding dining experiences that capture the essence of exploration and discovery.

Job Requirements

2-5 years of experience as a line cook or other BOH position required
Ability to multitask and work efficiently in a fast-paced environment
Excellent communication and interpersonal skills, with the ability to work collaboratively in a team-oriented environment
Professional appearance and demeanor
Strong understanding of culinary techniques, including but not limited to knife skills, cooking methods, and all stations in the kitchen
Knowledge of food safety and sanitation protocols, ensuring compliance with health regulations
Attention to detail and accuracy in food preparation and presentation
Ability to work evenings, weekends, and holidays as required

Job Qualifications

2-5 years of experience as a line cook or other BOH position required
Proficiency in recipe development preferred
Excellent communication and interpersonal skills, with the ability to work collaboratively in a team-oriented environment
Professional appearance and demeanor
Strong understanding of culinary techniques, including but not limited to knife skills, cooking methods, and all stations in the kitchen
Knowledge of food safety and sanitation protocols, ensuring compliance with health regulations
Attention to detail and accuracy in food preparation and presentation
Culinary degree or relevant certification preferred, but not required

Job Duties

Preparation and execution of menu items according to recipes and standards set by the Kitchen Manager
Maintain a high standard of food quality, presentation, and taste, consistently meeting guest expectations
Adherence to food safety and sanitation guidelines by overseeing cleanliness and organization of all work stations
Collaborate with the leadership team to develop and refine recipes, ensuring innovation and creativity in menu offerings
Delegate tasks efficiently to ensure smooth kitchen operations and timely food preparation
Ensure implemented SOPs, checklists, and logs are being thoroughly and properly used during shift
Participate in weekly and monthly inventory management including order submission, delivery check-in, and storage organization