Lead Line Cook

Lead Line Cook

Location: Denver, CO

FLSA: Non-Exempt

Status: Full-time

Reports to: Executive Chef

Supervises: Kitchen Team Members

Pay Range: $23.00 - $25.00 per hour

Job Summary: The Lead Line Cook is responsible for supervising food preparation for all culinary operations, ensuring food quality, quantity control, taste, and presentation are maintained according to established standards. This role also oversees culinary staff, ensuring smooth operations and compliance with health and safety regulations.

Essential Functions and Duties:

• Supervises culinary staff, including hiring, scheduling, and performance management.
• Oversees cooking operations, ensuring adherence to methods, portioning, and garnishing standards.
• Prepares and cooks food items according to designated recipes.
• Ensures food quality, taste, temperature, and presentation meet established standards.
• Manages inventory by receiving, checking, and rotating food supplies.
• Ensures proper food storage and prevents spoilage by following sanitation standards and health regulations.
• Accommodates guest requests for special food items as available.
• Collaborates with Banquet and Outlet Managers to forecast demand and plan for special events.
• Works with stewards to maintain cleanliness, stock levels, and equipment in assigned stations.
• Monitors safety and security protocols within the kitchen.
• Attends monthly department meetings and contributes to ongoing team development.

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties.

Required Experience, Education, and Skills:

• Minimum of 3 years of experience in a similar culinary position; 2-year culinary degree preferred.
• Strong knowledge of cooking methods, portioning, and presentation standards.
• Experience in supervising a culinary team, including training and performance management.
• Ability to follow recipes accurately and ensure consistent food quality.
• Knowledge of food safety, sanitation, and health regulations.
• Strong organizational skills to manage kitchen operations and inventory.
• Ability to work under pressure in a fast-paced environment, while maintaining high standards of service.

Work Environment:

• Must be able to stand and walk for extended periods.
• Must be able to lift up to 50 lbs. regularly and handle objects weighing up to 25 lbs.
• Requires working in an indoor environment, often exposed to high temperatures and temperature variations.
• Frequent exposure to cleaning chemicals, kitchen equipment, and moving mechanical parts.
• Flexibility to work in a fast-paced kitchen, including nights, weekends, and holidays.

Other Duties:

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the team member for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Equal Employment Opportunity: Stonebridge is committed to equal employment opportunities. We do not discriminate based on race, color, religion, sex, pregnancy, national origin, ancestry, age, marital status, sexual orientation, veteran status, physical or mental disability, or medical condition. All aspects of employment, including recruitment, hiring, advancement, compensation, benefits, training, promotion, transfer, discipline, layoff, recall, and termination, will be conducted without discrimination. Reasonable accommodations will be made for disabled team members.

Resumes and applications for employment will be evaluated based on qualifications and the ability to meet the position's requirements.

All Stonebridge openings are projected to close within 30 days of the original posting date. This position will no longer be available 30 days from:

2026-07-16

Stonebridge offers comprehensive benefits including medical, dental, vision, PTO, 401(k) matching, wellness support, life and disability coverage, savings accounts, tuition aid, and travel and lodging perks.