Lead Line Cook

Experienced, bilingual cook who can operate any major station, lead service from the line, maintain food quality and ticket times, train cooks by example, and step into any position necessary to keep the kitchen running smoothly.

Hands-On Cooking & Line Operations:

• Cook menu items according to established recipes, portions, temperatures, cooking methods, and presentation standards.

• Work alongside line cooks during busy services rather than managing exclusively from outside the line.

• Communicate and coordinate between the line, expo, and front-of-house staff regarding ticket status, delays, modifications, allergies, inventory shortages, and unavailable items to ensure smooth and efficient service.

• Prevent recurring station shortages caused by poor preparation or organization.

• Competently work multiple cooking stations and step into any position necessary during service.

Opening & Closing Responsibilities:

Depending on the scheduled shift, the Kitchen Manager may be responsible for opening or closing the kitchen.

• Verifying prep, staffing, refrigeration temperatures, station setup, deliveries, equipment operation, and readiness for service.

Closing responsibilities include ensuring:

• Food is properly stored, flipped, wrapped, labeled, and dated.

• Required items are cooled correctly.

• Stations are appropriately restocked.

• Equipment, floors, and surfaces are cleaned.

• Trash is removed.

• Walk-ins and storage areas are organized.

• Closing duties are completed before employees leave.

• Shortages, maintenance problems, or preparation needs are communicated for the following shift.

The Kitchen Manager reports directly to the General Manager and is expected to clearly communicate important operational information, including:

• Staffing problems and employee performance concerns.

• Food-quality issues and guest complaints involving the kitchen.

• Vendor or delivery problems.

• Inventory shortages.

• Equipment failures.

• Health or sanitation concerns.

• Significant food waste or unusual food-cost issues.

• Any operational issue likely to affect the following shift.

Qualifications:

• Strong cooking experience and understanding of restaurant line operations.

• Previous supervisory, sous-chef, lead-cook, or kitchen-management experience preferred.

• Ability to competently work multiple cooking stations and cook efficiently in a high-volume environment.

• Strong knowledge of food preparation, proper cooking techniques, food safety, and sanitation.

• Experience with ordering, inventory, scheduling, and food-cost control preferred.

• Ability to train and develop kitchen employees.

• Strong organization and communication skills.

• Must speak English & Spanish.

Physical Requirements:

• Ability to stand for extended periods.

• Ability to work continuously in a hot kitchen environment.

• Ability to safely operate commercial cooking equipment.

• Ability to lift over 50 lb.

• Availability for nights, weekends, holidays, and high-volume business periods.