Lead Line Cook

Job Description

Job Description

Benefits/Perks

• Flexible Scheduling
• Competitive Compensation
• Career Advancement Opportunities

Position Summary

The Lead Line Cook serves as the kitchen leader during assigned shifts, ensuring exceptional food quality, efficient kitchen operations, and adherence to company standards. This position supervises and develops the line cook team, manages daily production and prep, oversees inventory and ordering, maintains food safety and sanitation compliance, and serves as the acting Kitchen Manager whenever the Executive Chef or Sous Chef is absent.

The ideal candidate is a hands on leader who thrives in a fast paced environment, leads by example,and is passionate about developing team members while delivering an outstanding guest experience.

Essential Duties & Responsibilities

Kitchen Leadership & Team Supervision

•    Supervise and lead line cooks, prep cooks, dishwashers, and kitchen support staff during assigned shifts.

•    Assign daily station responsibilities and ensure proper staffing throughout service.

•    Conduct daily pre-shift meetings to communicate menu changes, priorities, and production goals.

•    Train, coach, and mentor kitchen employees on recipes, cooking techniques, food safety, and company standards.

•    Monitor employee performance and provide ongoing feedback and coaching.

•    Assist with interviewing, onboarding, and training new employees.

•    Assist the Executive Chef with scheduling, shift assignments, labor management, and coverage for call-offs.

•    Foster a positive, respectful, and accountable team culture.

Acting Kitchen Manager

When the Executive Chef or Sous Chef is unavailable, the Lead Line Cook assumes responsibility for kitchen operations by:

•    Managing all back-of-house operations during the shift.

•    Making operational decisions to ensure smooth service.

•    Supervising all kitchen employees.

•    Coordinating communication between the front-of-house and kitchen.

•    Addressing guest concerns related to food quality.

•    Ensuring labor, food quality, sanitation, and safety standards are maintained.

•    Reporting operational issues directly to management.

Food Preparation & Production

•    Prepare, cook, and plate menu items according to standardized recipes and presentation guidelines.

•    Ensure consistent food quality, flavor, appearance, and portion control.

•    Monitor ticket times and maintain efficient kitchen workflow during service.

•    Verify proper cooking temperatures and food holding procedures.

•    Maintain prep levels throughout the day to ensure uninterrupted service.

•    Assist with recipe development, seasonal menu changes, and daily specials.

Prep Production Management

•    Create and manage daily prep lists based on sales forecasts and projected business levels.

•    Assign prep responsibilities to kitchen staff and monitor completion.

•    Verify all prep items meet quality and portion specifications.

•    Ensure prep sheets are completed accurately and communicated between shifts.

•    Monitor production levels to reduce waste while maintaining product availability.

Inventory Management & Ordering

•    Perform daily, weekly, and monthly inventory counts.

•    Maintain accurate inventory records.

•    Monitor product usage and identify opportunities to reduce food waste.

•    Ensure proper stock rotation using FIFO (First In, First Out).

•    Receive, inspect, and verify all food and supply deliveries.

•    Place food, beverage, and smallware orders with approved vendors.

•    Communicate inventory shortages and purchasing needs to the Executive Chef.

•    Maintain organized walk-ins, freezers, dry storage, and chemical storage areas.

Food Safety & Sanitation

•    Ensure compliance with all local, state, and federal health regulations.

•    Maintain ServSafe food safety standards and HACCP procedures.

•    Complete and verify daily temperature logs for:

◦    Refrigerators

◦    Freezers

◦    Hot holding equipment

◦    Cooked foods

◦    Cooling logs

•    Complete sanitation and cleaning checklists.

•    Ensure all employees practice proper handwashing, glove usage, and food handling procedures.

•    Maintain inspection-ready kitchen conditions at all times.

•    Ensure all kitchen equipment is cleaned, sanitized, and maintained according to schedule.

Administrative & Operational Responsibilities

•    Assist with creating weekly staff schedules.

•    Monitor labor efficiency and staffing needs.

•    Complete opening, shift-change, and closing checklists.

•    Maintain daily communication logs for management.

•    Report maintenance and equipment issues promptly.

•    Assist with catering events, banquets, and special functions.

•    Participate in kitchen meetings and operational planning.

Qualifications

•    Minimum 3 years of high-volume kitchen experience.

•    Minimum 1–2 years in a supervisory or leadership role.

• NYS Food Handlers (MUST HAVE)
• Strong knowledge of food preparation, production planning, and kitchen operations.

•    Experience managing inventory and placing vendor orders.

•    Knowledge of labor management and scheduling.

•    Strong understanding of food cost, waste reduction, and portion control.

•    ServSafe Food Protection Manager Certification preferred (or ability to obtain within 90 days).

•    Excellent leadership, communication, and organizational skills.

•    Ability to multitask under pressure while maintaining a positive attitude.

Physical Requirements

•    Ability to stand for extended periods.

•    Lift and carry up to 50 pounds regularly.

•    Bend, kneel, reach, push, and pull throughout the shift.

•    Work safely around hot equipment, sharp tools, and commercial kitchen machinery.

Key Performance Indicators (KPIs)

•    Food quality and consistency

•    Ticket time and service execution

•    Prep completion and production accuracy

•    Inventory accuracy

•    Food cost and waste control

•    Vendor ordering accuracy

•    Temperature log compliance

•    Health inspection scores

•    Kitchen cleanliness and organization

•    Labor efficiency

•    Employee training and retention

•    Guest satisfaction

Core Competencies

•    Leadership & Coaching

•    Kitchen Operations Management

•    Production Planning

•    Inventory Control

•    Vendor Ordering

•    Scheduling Assistance

•    Food Safety & HACCP Compliance

•    Sanitation Management

•    Team Development

•    Time Management

•    Problem Solving

•    Communication

•    Organization

•    Accountability

•    Attention to Detail