Lead Line Cook

A Lead Line Cook is responsible for supervising kitchen staff, ensuring quality, consistency, and efficiency at specific cooking stations, while also training junior cooks, managing inventory, maintaining sanitation, and supporting Sous/Executive Chefs in daily operations and sometimes menu development, acting as a bridge between management and the line. They are responsible for the smooth execution of service, including prepping ingredients, plating dishes, enforcing health standards, and resolving issues.

Communicate directly with management and FOH. Wage DOE.

• Staff Supervision & Training: Mentor and direct line cooks, apprentices, and stewards; train new hires on recipes, techniques, and station protocols; ensure compliance with workplace standards.
• Kitchen Operations: Oversee food preparation at assigned stations (grill, sauté, fryers, etc.), ensuring quality, correct portioning, and timely service.
• Inventory & Prep: Manage workstation stock, check food freshness, rotate inventory (FIFO), and assist with daily prep lists.
• Quality & Safety: Enforce strict sanitation, hygiene, and food safety standards (HACCP); monitor equipment and report issues.
• Leadership: Act as a resource for questions, resolve minor conflicts, and maintain a positive, cooperative work environment.
• Support Management: Assist Executive & Sous Chefs with ordering, food cost control, and implementing new procedures.

• Proven experience as a line cook.
• Strong understanding of various cooking methods, ingredients, and kitchen equipment.
• Excellent communication, organizational, and leadership skills.
• Ability to work under pressure and stay calm during busy periods.
• Knowledge of federal, state, and local health/safety regulations.

• Opening/Closing: Set up stations, restock, clean, and break down at shift end.
• Service: Execute orders accurately and quickly, ensuring presentation standards are met.
• Problem-Solving: Address unexpected issues with ingredients, equipment, or staff performance.