Lead Line Cook

We are looking for a Lead Line Cook who is passionate about food quality, kitchen leadership, teamwork, and operational excellence. The ideal candidate will help lead day-to-day kitchen operations while maintaining high culinary standards and supporting a positive kitchen culture.

This role offers the opportunity to influence menu execution, train team members, improve kitchen systems, and play a key role in the growth of an expanding hospitality brand.

For ambitious culinary professionals, this position offers a pathway toward future advancement into Sous Chef, Kitchen Manager, Executive Chef, or multi-unit culinary leadership roles as Three Whistles continues to grow.

Key Responsibilities

Food Preparation & Execution

• Prepare and execute menu items consistently according to recipes and quality standards.
• Ensure proper presentation, portioning, and food quality at all times.
• Maintain speed, accuracy, and consistency during high-volume service periods.
• Support breakfast, lunch, dinner, catering, and event service as needed.
• Assist with menu testing and new item implementation.

• Serve as a lead culinary team member during shifts.
• Train and mentor line cooks, prep cooks, and support staff.
• Support kitchen opening and closing procedures.
• Promote teamwork, professionalism, and accountability.
• Communicate effectively with front-of-house and management teams.

• Ensure compliance with all food safety and sanitation standards.
• Maintain a clean, organized, and efficient kitchen environment.
• Monitor food handling, storage, labeling, and rotation procedures.
• Support health department compliance and operational standards.

• Assist with inventory counts and stock management.
• Monitor product usage and minimize waste.
• Communicate ordering needs and inventory shortages.
• Support food cost and labor cost management initiatives.

• Support special events, private dining, catering, and community programming.
• Help execute event menus efficiently while maintaining quality standards.
• Adapt to changing operational needs and service demands.

• Minimum 3 years of experience in a professional kitchen.
• Previous experience as a Lead Line Cook, Senior Line Cook, or similar leadership role.
• Strong knowledge of food preparation techniques and kitchen operations.
• Ability to manage multiple priorities in a fast-paced environment.
• Strong organizational and communication skills.
• Availability for mornings, evenings, weekends, and special events.

• Experience in scratch kitchens, cafés, restaurants, or hospitality-driven concepts.
• Experience with breakfast, lunch, and dinner service.
• Food Manager Certification or ServSafe Certification.
• Experience supporting catering or event operations.
• Bilingual English/Spanish is a plus.