Lead Line Cook
Full-time
Harvest House Tavern
Key Responsibilities
Station Ownership: Execute high-volume, precise cookery across hot and cold stations according to recipe specs and timing guidelines.
Quality & Consistency: Maintain strict standards for food presentation, seasoning, temperature, and quality on every plate.
Prep & Ingredient Care: Process raw, farm-fresh ingredients using proper butcher, prep, and preservation techniques to maximize yield and minimize waste.
Kitchen Leadership: Assist the Chef de Cuisine in managing line flow, expediting during peak service, and mentoring junior prep and line cooks.
Station Management: Maintain clean, organized, and fully stocked stations before, during, and after every shift, ensuring strict compliance with health and safety codes.
Qualifications & Requirements Experience: 2–4 years of high-volume line cooking experience in a scratch-kitchen or farm-to-table environment.
Technical Skills: Strong knife skills, solid foundation in modern American culinary techniques, and a clear understanding of heat management, searing, and plating aesthetics.
Product Knowledge: Genuine passion for seasonal produce, sustainable proteins, and house-made ingredients.
Pace & Pressure: Ability to stay calm, focused, and efficient in a fast-paced environment while maintaining high culinary standards.
Communication: Clear verbal communication, team-first mentality, and a receptive attitude toward coaching and feedback.
Flexibility: Availability to work nights, weekends, and holidays as business requires. Physical stamina to stand for extended periods and lift up to 50 lbs.
Vacancy posted 24 days ago
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