Lead Line Cook

Lead Line Cook

Toca Madera is an experience for all your senses. The Mexican-inspired steakhouse brings bold flavors, premium ingredients, handcrafted cocktails, and a high-energy atmosphere together to create unforgettable nights. The menu highlights elevated interpretations of Mexican classics, crafted with a commitment to sustainable and organic sourcing that enhances every dish. With locations in Scottsdale, Houston, Las Vegas, and Miami coming soon, Toca Madera continues to define indulgent, sensory-driven dining with impeccable flavor and vibrant energy.

Your role as a Lead Line Cook is extremely important to our success. You will work with the chef and sous chefs to provide leadership in the kitchen and help ensure communication and smooth operation of the back of house. Our Lead Line Cooks are also responsible for preparing food in a timely manner, maintaining high level of food quality and presentation, minimizing unnecessary food waste, and maintaining high levels of food safety and food preparation in alignment with the health department national standards. Let's be honest...the guests came for the food and your role is paramount in creating exceptional guest experiences!

Responsibilities

• Assist the chef and sous chef with leading, organizing, and communicating in the kitchen
• Set an example for all other line cooks regarding exceptional execution, quality control, and cleanliness
• Deliver a consistently high level of customer service to each guest and team member
• Ensure that food is finished simultaneously, in high quality and in a timely fashion, and in compliance with nutrition and sanitation requirements
• Answers, reports and follows executive or sous chef's instructions
• Maintain a safe and clean working environment by complying with health and safety guidelines including maintaining a clean and sanitary workstation, tables, shelves, grills, broilers, fryers, saut burners, flat top range and refrigeration equipment
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period
• Maintain a positive and professional approach with coworkers and be proactive in anticipating and responding to the needs of team members
• Mechanical in execution uses organized steps of service to ensure order accuracy and consistency even in the busiest of times
• Ensuring that station is prepped as needed at all times to meet the business demand

Qualifications

• Qualified candidates must have a minimum of 2-3 years of line cook experience in a high volume fine dining setting, exhibit leadership skills, and have strong knowledge in basic cooking, plating, and knife skills
• Must have night / weekend availability
• Must be able to stand for the duration of shifts
• Must be able to lift/push/pull up to 35 lbs