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Now viewing: Lead Line Cook/Sous Chef
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Big Fellas Restaurant
Lead Line Cook/Sous Chef
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Job Description
Lead Line Cook/Sous Chef Big Fellas Restaurant Syracuse, NY Job Details Part-time | Full-time $18 - $22 an hour 7 hours ago Qualifications Line cook experience Pastry chef experience Cooking Head chef experience Sous chef experience Full Job Description Lead Line Cook / Sous Chef Big Fella's — Cicero & Syracuse, NY | $18-$22 per hour, based on experience About the Role Big Fella's is looking for an experienced, dependable, and motivated Lead Line Cook and/or Sous Chef to join our growing team at our Cicero or Syracuse location. We are searching for someone who takes pride in their work, understands the pace and pressure of a busy kitchen, and wants to be part of helping the Big Fella brand continue to grow. This is a hands-on leadership role for a cook who can execute consistently, stay organized under pressure, support the team, and lead by example. The right candidate knows when it is time to focus, when communication matters, and how to pivot quickly when the needs of the restaurant change during service. What We're Looking For We are looking for a strong kitchen professional with 3-5 years of restaurant experience who is reliable, coachable, and comfortable working multiple stations, including fryer, grill, sauté, and expo. You should be able to follow recipes and standards, maintain a clean and organized station, and keep food quality consistent during every shift. Key Responsibilities
- Prepare and cook menu items according to Big Fella's recipes, procedures, and quality standards.
- Work confidently across fryer, grill, sauté, prep, and expo stations as needed.
- Maintain a clean, organized, and properly stocked station before, during, and after service.
- Follow all food safety, sanitation, and health code requirements always.
- Support smooth ticket flow, accurate plating, and timely service during busy periods.
- Assist with prep, cleaning, restocking, and other kitchen tasks during downtime.
- Help train, guide, and support other kitchen team members when needed.
- Communicate clearly with managers, coworkers, and front-of-house staff.
- Stay focused, professional, and solution-oriented when challenges come up.
- Lead by example through reliability, teamwork, urgency, and pride in the work. Qualifications
- 3-5 years of kitchen, line cook, lead line cook, or sous chef experience preferred.
- Strong knowledge of basic cooking techniques, station setup, food handling, and kitchen safety.
- Ability to follow recipes, standards, portioning, and plating expectations consistently.
- Dependable, punctual, and available to work a variety of shifts, including days, nights, weekends, and holidays as business needs require.
- Positive attitude, strong work ethic, and willingness to go above and beyond for the team and guests.
- Ability to stay busy, productive, and organized without constant direction.
- Team player who enjoys working hard and contributing to a strong kitchen culture.
- Ability to adapt quickly when priorities change or issues arise during service. Physical Requirements
- Ability to stand for long periods of time in a fast-paced kitchen environment.
- Ability to lift, carry, push, or pull up to 50 pounds as needed.
- Ability to work safely around hot equipment, sharp tools, and standard restaurant kitchen conditions.