Lead Line Cook

Precision. Discipline. Culinary Excellence.


Wilhelm und Werner Brasserie, the signature five-star restaurant inside The Faust Hotel, is seeking a skilled and driven Lead Line Cooks to join our culinary team. Our kitchen is built on classical technique, refined presentation, and an uncompromising commitment to quality.


This is an opportunity to work in a high-expectation, luxury environment where every plate reflects craftsmanship and pride.


Compensation: $22.00 hourly

Position Overview


The Lead Line Cook is responsible for executing menu items with precision, consistency, and attention to detail. Working closely with the Sous Chef and Executive Chef, this role ensures that each dish leaving the kitchen meets the standards of a five-star dining experience. The Lead Line Cook will lead the culinary team during service periods, work closely with the Executive Chef and Sous Chef in recipe development and costing. Be responsible for; ensuring consistent plate presentation, recipe adherence, food safety, placing orders, preparing prep lists and direction of the line cooks and prep cooks during daily service in the absence of the executive chef or sous chef.


From mise en place to final plating, excellence is non-negotiable.


Key Responsibilities

• Lead the line during service periods
• Prepare and execute menu items according to established recipes and standards
• Maintain precise plating and presentation aligned with luxury dining expectations
• Execute proper mise en place and station organization
• Uphold strict sanitation, food safety, and cleanliness standards
• Maintain consistency in quality, temperature, and timing
• Work collaboratively with kitchen and front-of-house teams
• Assist with inventory control and proper product rotation
• Contribute to a culture of professionalism, discipline, and teamwork

Qualifications

• 4 to 5 years of kitchen experience; fine dining experience preferred, culinary degree or equivalent experience preferred.
• Ability to lead the team under the direction of the Executive chef and Sous Chef
• Ability to be fully knowledgeable of every station and work every station on the line if and when needed.
• Ability to efficiently run Expo.
• Strong understanding of classical cooking techniques
• Ability to work efficiently in a fast-paced, high-standard environment
• Strong attention to detail and pride in craftsmanship
• Professional demeanor and team-first attitude
• Availability for evenings, weekends, and holidays

At Wilhelm und Werner, every dish tells a story of intention and refinement. If you are passionate about culinary excellence and thrive in a kitchen where standards are elevated and expectations are clear, we invite you to apply and join our team.