Lead Line Cook

LEAD LINE COOK JOB OVERVIEW

Ensures consistent execution of all menu items by expertly working every kitchen station and maintaining high standards of food quality, presentation, and sanitation. This role leads by example, training and supporting line cooks, managing nightly orders, and overseeing station readiness to ensure smooth and efficient service. Lead Line Cook is responsible for upholding kitchen procedures, recipe compliance, and timely communication, contributing to a professional and productive kitchen environment. Directly reports to Executive Sous Chef, Chef de Cuisine, Chef/Partner.

Duties & Responsibilities:

Ability to work all stations and execute all dishes on the menu. Responsible for leading and training all line cooks in different stations, including new hires Assist BOH management for placing nightly orders Assist BOH management with inventory counts every period Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Assumes 100% responsibility for quality of products served. Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Preps, stocks and maintain sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Follows proper plate presentation and garnish set up for all dishes. Follow sanitation guidelines set forth by Health Department Handles, stores and rotates all products properly. Assists in food prep assignments during off-peak periods as needed. Close the kitchen properly and follow the closing checklist for kitchen stations. Assist others in closing the kitchen. Attend all scheduled employee meetings. Performs other related duties as assigned by the Chef or manager-on-duty.

Qualifications:

High school diploma or equivalent. A minimum of 2 years of experience in kitchen preparation and cooking. Must be able to communicate clearly with managers, kitchen and dining room personnel. Food Handlers permit on file

Working Conditions and Expectations:

Ability to be flexible with work schedule and may vary between early morning to late evening, weekends and holidays Shifts will range from 6 - 8 hours and you may at times be asked to work overtime Always act in a professional manner that represents the restaurant, owners, partners and staff. Respectful to all guests that have chosen to dine in our restaurants. Demonstrate teamwork in all areas of the restaurant Work with a positive attitude in all types of situations Follow safety and sanitation rules and laws at all times Always act in the best interest of the restaurant, fellow employees and guests. Welcome and accept feedback and coaching from the management team in order to maintain and grow as an employee

Physical Requirements:

Be able to reach, bend, stoop and frequently lift up to 20 - 50 pounds. Repetitive tasks with few breaks Be able to work in a standing position for up to 8 hours. This job description is not all inclusive and may be modified based on business needs. The management reserves the right to make updates and changes to this job description as seen fit for the best interest of the restaurant, employees and guests.