Lead Line Cook

Job Description

Job Description

The Lead Line Cook will support restaurant and catering kitchen operations across breakfast, lunch, and dinner service. This role will help lead a team of 1–3 employees, coordinate line activity, execute established recipes, and maintain consistent food quality, timing, inventory control, and sanitation standards.

 

Responsibilities

• Coordinate line operations and support a kitchen team of 1–3 employees.
• Prepare food and execute established recipes consistently.
• Manage assigned stations throughout breakfast, lunch, and dinner service.
• Monitor order timing and coordinate food preparation for efficient service.
• Conduct quality control checks to maintain presentation and consistency.
• Monitor inventory levels and communicate replenishment needs.
• Maintain sanitation and food safety compliance across restaurant and catering operations.

 

Required Qualifications

• Food Handler Certification.
• ServSafe Manager Certification.

 

Preferred Qualifications

• Culinary training or coursework.
• Knowledge of cooking techniques and food safety.
• Strong time-management skills.
• Effective communication skills.