Temporary Line Cook

Lead Line Cook/ManagerGroveland, FL | $25.00/HourSchedule: Wednesday - Sunday, 11:00 AM to Close (typically 7:00 PM - 8:00 PM)Leadership OpportunityWe are seeking a strong Lead Line Cook / Sous Chef to help lead the daily operations of a busy kitchen. This is not just a cooking role. We are looking for a hands-on leader who can oversee the line, direct kitchen staff, maintain quality standards, and keep service running smoothly during high-volume periods.The ideal candidate has significant cooking experience, a sense of urgency, and the ability to hold a team accountable while leading by example.Key ResponsibilitiesServe as the second-in-command in the kitchen, supporting the Executive Chef/Kitchen ManagerLead, coach, and develop line cooks and prep staffAssign tasks and ensure proper execution throughout each shiftMonitor food quality, consistency, presentation, and portion controlMaintain kitchen standards, organization, and efficiencyAssist with scheduling, training, and onboarding kitchen staffEnsure compliance with food safety and sanitation standardsManage ticket flow and coordinate kitchen operations during peak service timesStep into any station as needed to support the team and maintain service levelsHelp oversee inventory, ordering, and product rotationMaintain a professional, positive, and accountable kitchen cultureQualifications3+ years of high-volume restaurant kitchen experiencePrevious experience as a Lead Line Cook, Sous Chef, Kitchen Supervisor, or Kitchen ManagerProven leadership experience managing and developing kitchen staffStrong understanding of food safety, sanitation, and kitchen operationsAbility to remain calm and organized under pressureExcellent communication and conflict-resolution skillsStrong work ethic, reliability, and attention to detailAbility to lead by example and hold team members accountableWhat We're Looking ForThis role is ideal for someone who enjoys being a leader on the floor, not just a cook on the line. We need a professional who can take ownership of kitchen operations, motivate the team, maintain high standards, and ensure an excellent guest experience every day.