Lead Line Cook

The Lead Line Cook is responsible for preparing and executing exceptional food while helping lead the kitchen team during service. This position serves as a key support to the Sous Chef and Executive Chef by maintaining food quality, consistency, cleanliness, and ticket times. The Lead Line Cook should be passionate about food, take pride in their work, and be willing to lead by example.

Duties and Responsibilities
- Set up & Stock assigned stations with all necessary supplies before service.
- Prepare ingredients, including cleaning, cutting, portioning, and organizing products.
- Prepare and cook menu items according to recipes, specifications, and quality standards.
- Maintain thorough knowledge of the menu and demonstrate the ability to execute all assigned
stations.
- Help lead the kitchen line during service and ensure food is prepared accurately, consistently,
and in a timely manner.
- Coordinate with other kitchen team members to ensure food is completed and served
simultaneously.
- Help monitor ticket times, food quality, presentation, and proper portioning.
- Train and assist new kitchen team members on recipes, procedures, stations, and food safety
standards.
- Demonstrate the ability to work multiple stations and provide coverage when needed.
- Fill in for absent team members and assist wherever needed to keep the kitchen operating
efficiently.
- Communicate effectively with the Sous Chef and Executive Chef regarding food quality, prep
needs, staffing, and kitchen concerns.
- Report any equipment issues, safety concerns, food quality issues, or other mishaps to
management.
- Follow all food safety, sanitation, and kitchen concerns.
- Help control food waste by following proper storage, labeling, and handling procedures.

Benefits
• Benefits (full-time only)
o Medical Insurance
• Food Discount
o Employees are allowed to get 50% off an entree while working and 50% off an entrée
for themselves and a guest.

This job description indicates in general terms, the type and level of work performed as well as the typical
responsibilities of employees in this classification. The duties described are not to be interpreted as being
all-inclusive to any specific employee. Management reserves the rights to add, modify, change or rescind
the work assignments of different positions and to make reasonable accommodations so that qualified
employees can perform the essential functions of the job. Nothing in this position description changes the
at-will employment relationship existing between the Institution and its employees.

Qualifications:

Qualifications
 Previous line cook experience required
 Excellent oral communication skills required
 Positive interpersonal skills required
 Must be able to read and write basic English
 Food Handlers Card
 Must be dependable, punctual, and willing to assist the team as needed.