Lead Line Cook - Gjusta LA

lead line cook

salary range doe: $22 - $24 per hour + tips

we define hospitality as 'warmth to strangers' and believe it has a place in any business and across all positions. We are a group who are interested in creating diverse hospitality experiences - whether a pizza slice shop, a grocer, flower shop, home goods store, bakery, or restaurant - we are passionate about it all. Regardless of whether your position is in retail, wholesale, maintenance, driving, events, design, accounting, hr or food & beverage - we enjoy working with people who want to work in an environment that defines hospitality the way we do and are curious to learn more about the different types of businesses we offer.

the lead line cook is a senior hourly kitchen position responsible for executing food preparation and service at the highest level while providing day-to-day leadership, guidance, and support to the line cook team. This role acts as a bridge between the sous chefs and line cooks, helping to ensure standards, systems, and expectations are consistently followed on shift. In addition to cooking responsibilities, the lead line cook supports training, station oversight, quality control, and operational flow during service.

This position does not have hiring, firing, or disciplinary authority, but is expected to model professionalism, uphold standards, and communicate effectively with both peers and leadership.

• maintain a hospitality-first mindset, understanding that food quality, cleanliness, and teamwork directly impact the guest experience.
• lead by example with professionalism, accountability, and consistency.
• communicate clearly, calmly, and respectfully with teammates and management.
• take initiative in identifying issues and escalating them appropriately.
• remain flexible and solution-oriented in a fast-paced, changing environment.
• support a collaborative, inclusive, and positive kitchen culture.
• demonstrate reliability, integrity, and sound judgment at all times.

• prepare and execute menu items according to approved recipes, portioning, and presentation standards.
• bake, grill, steam, boil, and otherwise cook meats, vegetables, fish, poultry, and other foods.
• ensure all ingredients and finished products meet freshness and quality expectations.
• plate, garnish, and present dishes to company standards.
• accommodate reasonable guest requests within established guidelines.
• operate and properly maintain kitchen equipment (ovens, grills, fryers, mixers, etc.).

• serve as a lead point of support on assigned shifts, helping to guide pacing, priorities, and station readiness.
• assist with opening and closing procedures, ensuring stations are properly set up and broken down.
• monitor station inventory levels and communicate needs to the sous chefs.
• support quality checks, food temperatures, and sanitation compliance throughout service.
• help ensure prep lists are followed and service readiness is maintained.

• assist in training new hires and cross-training team members using approved procedures.
• reinforce recipes, standards, and systems established by the chef team.
• provide real-time coaching and guidance during service as needed.
• model strong time management, organization, and communication skills.

• maintain strict food safety, sanitation, and hygiene standards.
• ensure workstations, tools, and shared spaces remain clean, organized, and safe.
• follow all haccp, department of health, and company policies.
• assist management with maintaining daily, weekly, and monthly kitchen logs as assigned.

• act with honesty, integrity, and leadership aligned with company values.
• communicate issues, shortages, or concerns promptly to chefs or managers.
• support other kitchen stations and departments as business needs require.
• perform additional duties as assigned to support overall kitchen operations.

to perform this role successfully, an individual must be able to perform each essential duty satisfactorily.

• minimum 3+ years of professional cooking…