Lead Line Cook
Listed on 2026-02-05
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Restaurant/Food Service
Food & Beverage, Catering, Cook & Chef, Hotel Kitchen
The Lead Line Cook assists the Executive Chef and Sous Chef in supervising à la carte dining and special events, as well as overseeing kitchen closing duties. This position is well-suited for a motivated culinary professional seeking to build skills and experience toward a career in culinary management.
Principal Objective
To build skills and experience in support of a long-term career in culinary management.
Key Responsibilities
Set up and prepare cook lines for daily service
Assist with food preparation for member dining and special events
Work with the Executive Chef to develop daily menu features
Execute short-order and menu items throughout service while maintaining consistency and quality of presentation
Coordinate service timing with front-of-house staff
Maintain a clean, organized, and efficient work area
Communicate purchasing needs for food ingredients and kitchen supplies
Prepare a sustainable, appetizing daily staff meal
Supervise kitchen closing duties, including product handling, storage, and cleanliness
Maintain a positive and professional team atmosphere for both front and back of the house
Qualifications
Culinary degree preferred
Relevant line cook experience required
Strong organizational, communication, and teamwork skills
Compensation details: 24-28 Hourly Wage
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