Lead Line Cook

CopperLeaf Bakery is seeking a disciplined, fast, and systems-driven Lead Line Cook to help oversee our savory kitchen operations.

We are a high-volume, all-day bakery café serving an all-day menu during the week, and a brunch menu on the weekends. Our menu includes elevated sandwiches, seasonal toasts, composed salads, and brunch-driven plates executed with consistency and speed.

This is not a fine-dining chef role. This is a leadership position for someone who understands café execution, food cost control, prep systems, and team accountability.

*Being able to read and communicate in English with fluency is required.

Responsibilities:
• Lead daily savory service for breakfast and lunch
• Write and execute precise prep lists based on sales patterns
• Manage pars, inventory, and ordering
• Maintain consistency, portion control, and speed of service
• Train and develop line cooks to meet performance standards
• Monitor waste and maintain clean, organized stations
• Support a culture of professionalism and accountability

Ideal Candidate:
• 3+ years line cook experience in a high-volume café or fast-casual environment
• Experience writing prep lists and managing pars
• Comfortable working with numbers and sales data
• Strong communication and leadership skills
• Organized, calm under pressure, and solution-oriented
• Interested in growing with a small but expanding company

We are building toward a second location and looking for team members who want to grow with us. The right candidate is operationally strong, not ego-driven, and understands that consistency and systems drive success.

Compensation:
$21–$23/hour based on experience
Full-time position
Growth opportunity into a kitchen management role

Schedule:
Morning-focused shifts
Must be available on weekends

CopperLeaf Bakery is committed to maintaining high standards of cleanliness, quality, and hospitality. We are looking for someone who takes pride in their work and wants to help build something long-term.

To apply, please send resume and a brief note about your experience managing prep and kitchen systems.