Lead/Line/Prep Cooks

Lead Line Cook Position Summary

Accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products as well as prepare and portion food products prior to cooking. Also perform duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

Responsibilities & Qualifications

Minimum 3 years Cooking experience in a full service restaurant, serving in positions of Prep or Line Cook.

Assume 100% responsibility for quality of products served.

Know and comply consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.

Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.

Portion food products prior to cooking according to standard portion sizes and recipe specifications.

Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat‑top range, and refrigeration equipment.

Prepare items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning, and/or marinating.

Follow proper plate presentation and garnish set‑up for all dishes.

Handle, store, and rotate all products properly.

Assist in food prep assignments during off‑peak periods as needed.

Close the kitchen properly and follow the closing checklist for kitchen stations; assist others in closing the kitchen.

Attend all scheduled employee meetings and bring suggestions for improvement.

Perform other related duties as assigned by Management.

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