Lead Line Cook

Job Description

Job Description

We are seeking an experienced and driven Lead Line Cook to anchor our kitchen operations and ensure flawless execution during service. In this role, you will work closely with the Head Chef to manage the line, train junior staff, and maintain the highest standards of food quality and safety.

Core Responsibilities

• Station Management: Set up and stock stations with all necessary supplies, ingredients, and prep items prior to service.
• Culinary Execution: Prepare, cook, and plate menu items in strict accordance with recipe specifications, portion controls, and presentation standards.
• Leadership & Pacing: Direct the flow of service on the line, call tickets, pace orders, and guide junior line cooks to ensure timely and synchronized food delivery.
• Quality Control: Taste and inspect dishes before they leave the kitchen to guarantee flavor consistency and visual excellence.
• Sanitation & Safety: Maintain a pristine workspace by adhering to all local health codes, ServSafe guidelines, and internal sanitation protocols (including closing breakdown and deep cleaning).
• Inventory & Waste Management: Monitor ingredient stock levels, communicate shortages to management, and actively practice proper stock rotation (FIFO) to minimize food waste.
• Equipment Maintenance: Safely operate kitchen equipment (fryers, grills, ovens, slicers) and report any malfunctions or maintenance needs immediately.

Qualifications & Requirements

• Experience: Minimum of 2-3 years of proven experience cooking in a fast-paced, high-volume restaurant environment, with at least 1 year in a supervisory or lead capacity.
• Technical Skills: Strong foundational culinary techniques, exceptional knife skills, and proficiency across multiple kitchen stations (sauté, grill, fry, pantry).
• Soft Skills: Clear communication, cool-headedness under pressure, and the ability to mentor and motivate a diverse kitchen team.
• Physical Stamina: Ability to stand for extended periods, lift up to 50 pounds, and work comfortably in a hot, demanding environment.
• Certifications: Valid state Food Handler’s Card or ServSafe Certification required.
• Availability: Flexible schedule required, including nights, weekends, and holidays.