Lead Line Cook

Company Description Weiss' Gasthaus is a German hospitality-focused organization that provides guests with a welcoming, high-quality dining experience. The team is dedicated to offering well-prepared food, consistent service, and a clean, comfortable environment. Staff members work collaboratively to deliver smooth kitchen operations and memorable meals. Weiss' Gasthaus values reliability, professionalism, and a strong work ethic, and offers opportunities to grow skills in culinary execution and kitchen leadership. Role Description This is a full-time, on-site Lead Line Cook role based in South Bend, IN. The Lead Line Cook is responsible for preparing and cooking menu items to standard, coordinating with other kitchen staff to ensure timely service, and maintaining high food quality and presentation. Day-to-day tasks include organizing station setup, monitoring food stock and prep needs, following recipes and portion guidelines, and upholding strict food safety and sanitation practices. The role also involves training and guiding line cooks, supporting the kitchen manager or chef in daily operations, and communicating clearly with front-of-house staff during service. The Lead Line Cook is expected to manage a fast-paced environment, handle rush periods calmly, and contribute to a positive, respectful kitchen culture. Qualifications Demonstrated experience as a line cook or lead line cook in a restaurant or similar food service environment. Strong knowledge of basic cooking techniques, food preparation, and kitchen equipment operation. Ability to follow recipes, portion standards, and plating guidelines consistently. Understanding of food safety, hygiene, and sanitation regulations; ServSafe or similar certification preferred. Proven ability to work efficiently in a fast-paced setting while maintaining quality and attention to detail. Experience coordinating with kitchen teams, providing guidance to less experienced staff, and supporting smooth service. Reliable time management skills, including punctuality and the ability to manage multiple tickets at once. Clear and respectful communication skills with both kitchen and front-of-house team members. Flexibility to work evenings, weekends, and holidays as needed. High school diploma or equivalent; formal culinary training or certification is a plus but not required. #J-18808-Ljbffr