Head Cook/Lead Line Cook

French Bistro & Café | Park Slope, Brooklyn

We are seeking a professional chef de parti with solid culinary fundamentals, good technique, strong organization, and the ability to execute food consistently during a fast-paced service. The ideal candidate takes pride in their work, maintains a clean and organized station, daily inventory list, communicates well with the kitchen team, and is willing to learn, improve, and grow within the restaurant.

This is a hands-on position for someone who understands professional kitchen standards and can take responsibility for a station from preparation through service and closing.

Responsibilities

Set up and fully stock the assigned station before service.
ordering 
check list
inventory list

Prepare and cook menu items according to recipes, specifications, presentation standards, and proper cooking temperatures.

Execute orders accurately, consistently, and efficiently during high-volume service.

Maintain proper timing and communicate clearly with other stations to ensure that complete orders are ready together.

Demonstrate strong knife skills and solid knowledge of fundamental cooking techniques.

Work confidently with breakfast and brunch items, including eggs, breakfast proteins, vegetables, sauces, griddle, sauté, fryer, and other assigned stations.

Complete daily mise en place, prep lists, portioning, and station restocking.

Follow recipes and respect established portion sizes and plating standards.

Taste and inspect food throughout preparation and service to maintain quality and consistency.

Properly label, date, rotate, cool, and store all food products.

Follow FIFO procedures and assist with controlling waste and food costs.

Maintain a clean, sanitary, and organized workstation throughout the shift.

Follow all food-safety, sanitation, allergen, and Department of Health requirements.

Communicate product shortages, equipment problems, prep needs, and quality concerns to the Chef or kitchen manager.

Assist other cooks and prep team members when necessary.

Complete all opening, shift-change, and closing responsibilities.

Treat coworkers, management, and guests with professionalism and respect.

Requirements

Minimum of 2 years of professional line-cook experience in a restaurant, café, hotel, or other high-volume kitchen.

Strong breakfast and brunch experience is highly preferred.

Ability to independently manage a station from mise en place through service and closing.

Strong knife skills and understanding of basic professional cooking techniques.

Ability to read tickets, follow recipes, and execute several orders simultaneously.

Good sense of timing, urgency, organization, and attention to detail.

Ability to produce consistent food while working quickly under pressure.

Reliable, punctual, disciplined, and prepared to work at the scheduled start time.

Positive attitude and willingness to accept direction, feedback, and training.

Genuine willingness to learn, improve technique, and grow with the kitchen team.

Ability to communicate clearly with chefs, cooks, prep staff, and front-of-house employees.

Sufficient professional English to understand tickets, recipes, safety instructions, and kitchen communication.

Flexible availability, including early mornings, weekends, and holidays when required.

Ability to stand and work on your feet for an extended shift.

Ability to safely lift and carry up to 40–50 pounds.

Ability to work around heat, steam, knives, hot equipment, and refrigerated areas.

Knowledge of proper food handling, sanitation, cross-contamination prevention, and allergen awareness.

Must be legally authorized to work in the United States.

Schedule

Full-time position

5 days per week

Weekend availability is required.

Ability to Work Under Pressure

Collaboration With Team Members

Creativity in Cooking

Attention to Quality Control

Commitment to Food Safety Standards

Problem Solving Skills

Strong Communication Skills

Stress Management.