Cook

Position Summary The Lead Line Cook is responsible for overseeing daily line operations during service, maintaining food quality and consistency, assisting with prep and station organization, and helping lead kitchen staff during shifts. This position works as the strongest support under kitchen leadership and helps ensure all food leaves the kitchen correctly, on time, and to standard. Core Responsibilities Food Production & Quality Control Prepare and cook menu items according to recipes and plating standards Ensure all plates leaving the kitchen meet presentation, portion, and temperature standards Maintain ticket times and assist in controlling kitchen flow during service Check that all stations are fully stocked before and during service Monitor product quality and immediately address any issues Leadership During Shift Help direct line cooks and prep cooks during service Communicate clearly with expo, servers, and management Assist in assigning daily tasks when directed by chef or manager Help train new cooks on recipes, station setup, and kitchen standards Set the tone for urgency, professionalism, and teamwork Station Management Fully set up and break down assigned station Ensure backups are prepared for busy periods Monitor pars and communicate shortages early Maintain clean, organized, and efficient work area at all times Kitchen Standards & Cleanliness Enforce sanitation and food safety procedures Ensure proper labeling, rotation, dating, and storage of products Keep equipment clean and report maintenance issues immediately Assist with end-of-night cleaning and kitchen closing duties Inventory & Prep Awareness Communicate low inventory items to chef or kitchen manager Help monitor waste and avoid unnecessary product loss Assist with prep completion when needed Expectations Arrive on time and ready to work Maintain calm under pressure Lead by example through work ethic and attitude No excessive phone use during shift Support all stations when needed Maintain respect and professionalism with FOH and BOH staff Required Skills Strong line experience in high-volume kitchen Ability to work grill, sauté, fry, or multiple stations Strong sense of timing and organization Ability to train others Ability to lift 50 lbs and work long periods standing Leadership Standard A Lead Line Cook is not management , but is expected to help hold standards, support the kitchen leader, and keep service running smoothly when pressure is high. Authority Includes Correcting plate mistakes before food leaves kitchen Directing station flow during service Reporting performance problems to chef/management Helping maintain discipline and standards during shift #J-18808-Ljbffr Torsap Thai Kitchen