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P
Piersons
Evening lead line cook
Career Insights for Cook
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Scorecard
Based on Michigan data
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What they do
A Cook prepares food in a restaurant or institutional kitchen. May be responsible for a specific station or type of food preparation in a larger kitchen, or specialize as a short-order or fast-food cook. May prepare meals in private homes, or cater parties.
$33,495 / year median in Michigan
-9% projected decline
Job Description
Overview We are seeking a dedicated and experienced Evening Lead Line Cook to join our culinary team. This pivotal role involves overseeing the preparation and presentation of high-quality dishes during evening service, ensuring consistency, safety, and efficiency in a fast-paced environment. The ideal candidate will possess strong culinary skills, leadership qualities, and a commitment to excellence in food service. This position offers an opportunity to lead a team, refine cooking techniques, and contribute to an exceptional dining experience for our guests. Duties Lead and supervise the kitchen team during evening shifts, ensuring all food is prepared according to established recipes and standards. Oversee food preparation processes, including grilling, braising, poaching, and meal assembly, maintaining high-quality output. Ensure adherence to food safety and sanitizing procedures to maintain a clean and safe kitchen environment. Coordinate with kitchen staff to manage high-volume production efficiently while maintaining consistency. Operate and maintain kitchen equipment safely and effectively, including grills, ovens, knives, and other culinary tools. Monitor inventory levels of ingredients and supplies; assist with menu planning and ingredient ordering as needed. Uphold food handling standards and ensure compliance with all health regulations. Support training of junior staff on food preparation techniques, safety protocols, and recipe adherence. Assist in catering events or special meal preparations as required. Maintain a positive work environment that promotes teamwork, professionalism, and continuous improvement. Experience Proven culinary experience with a strong background in fine dining or high-volume restaurant environments. Previous experience as a line cook or kitchen supervisor with demonstrated leadership skills. Familiarity with dietary aide procedures and dietary department standards is advantageous. Skilled in various cooking techniques including grilling, braising, poaching, and food production methods. Knowledge of food safety management systems and sanitizing procedures. Experience in menu planning, recipe adherence, and food presentation. Strong knife skills coupled with the ability to operate commercial kitchen equipment efficiently. Background in catering or large-scale meal preparation is preferred. Excellent food handling practices combined with a solid understanding of the food industry standards. Ability to work under pressure while maintaining attention to detail in fast-paced settings. This role is integral to delivering exceptional culinary experiences while fostering a safe and efficient kitchen environment. We welcome candidates who are passionate about culinary arts and eager to lead by example in our dynamic team.