Lead Line Cook

Department: Back of HouseThe Mission

To lead the BOH team during service, maintain food-quality and kitchen standards, and ensure efficient kitchen execution in a high-volume environment.

Reporting & Authority

Reports To: General Manager

The Lead Line Cook is responsible for the day-to-day leadership of the BOH team during assigned shifts.

The Lead Line Cook may direct BOH staff during service, deploy staff between positions, monitor kitchen flow, and make decisions within established company standards and direction.

What You'll Do

• Team Leadership: Supervise BOH staff and keep the kitchen organized and focused.
• Kitchen Operations: Take ownership of the BOH operation during the shift.
• Staff Deployment: Move staff between positions based on business levels and operational needs.
• Kitchen Flow: Monitor ticket times, station readiness, prep levels, and communication between BOH and FOH.
• Food Quality: Monitor preparation, portioning, presentation, and ticket accuracy.
• Training & Coaching: Reinforce standards through real-time coaching and feedback.
• Accountability: Hold BOH staff accountable to established procedures and standards.
• Prep & Production: Monitor prep and production levels and communicate shortages before they affect service.
• Food Safety: Maintain proper food handling, temperature control, labeling, storage, and sanitation.
• Kitchen Organization: Maintain clean, organized, and properly stocked BOH areas.
• Equipment: Monitor proper use and condition of kitchen equipment.
• Opening & Closing: Execute and monitor assigned BOH opening and closing procedures.
• Shift Handoff: Communicate staffing, food quality, equipment, prep, and operational issues to management.

What You Bring

• Experience in a high-volume restaurant environment
• Previous supervisory or key-holder experience preferred
• Strong knowledge of food preparation and kitchen operations
• Strong food safety and sanitation knowledge
• Ability to remain calm and decisive during high-volume service
• Hands-on leadership style
• Strong organizational and communication skills
• Reliability, punctuality, and ownership

Required Qualifications

• Valid NYC Food Protection Certificate
• Previous BOH restaurant experience
• Previous leadership experience preferred
• Ability to operate commercial kitchen equipment
• Ability to lead and coach a BOH team
• Ability to meet NYC DOH food safety and sanitation requirements

Availability

• Reliable and consistent availability based on business needs
• Availability for weekday, weekend, opening, and closing shifts
• Flexibility during high-volume periods, events, and staffing needs

What Success Looks Like

A successful BOH Shift Supervisor keeps the kitchen organized and moving, maintains food-quality and safety standards, communicates effectively with FOH and management, and takes ownership of the BOH operation throughout the shift.