Lead Line Cook

Job Title: Lead Line Cook Job Summary: The Lead Line Cook is a senior member of the kitchen team responsible for overseeing the daily operations of the kitchen's cooking line. They lead and mentor a team of line cooks, ensuring food is prepared to high-quality standards and served efficiently. The Lead Line Cook works closely with the Head Chef or Kitchen Manager to execute the menu, ensure cleanliness, maintain safety protocols, and provide a smooth, organized workflow in a fast-paced environment. Key Responsibilities: • Leadership and Supervision: Oversee and mentor line cooks, ensuring they follow recipes and work efficiently during service. Provide training and guidance as needed. • Food Preparation and Cooking: Prepare and cook food to order, ensuring consistent quality, taste, and presentation. Handle multiple stations as needed (e.g., grill, sauté, fry). • Order Management: Coordinate and prioritize orders to ensure they are prepared in a timely manner and served according to restaurant standards. • Quality Control: Monitor the quality and consistency of all food prepared by the kitchen staff, making adjustments to ensure the highest standards are met. • Station Organization: Ensure assigned cooking stations are well-organized, stocked, and clean. Delegate prep tasks to other kitchen staff as necessary. • Collaboration: Work with the Head Chef and Kitchen Manager to execute daily specials and menu changes. Communicate clearly with front-of-house staff to ensure timely service. • Inventory and Ordering: Assist with inventory management, including ordering ingredients and ensuring adequate stock levels for daily operations. • Sanitation and Safety: Maintain a clean, safe, and organized kitchen, adhering to food safety regulations, proper handling, and storage of food. Ensure kitchen equipment is well-maintained. • Problem-Solving: Resolve issues that arise during service, such as equipment malfunctions or food quality concerns, ensuring minimal disruption to kitchen operations. Skills and Qualifications: • Proven experience as a Line Cook or Cook, with at least 1-2 years in a leadership or supervisory role in a kitchen. • Strong leadership, communication, and team management skills. • In-depth knowledge of cooking techniques, recipes, and food safety standards. • Ability to work well under pressure and multitask in a fast-paced environment. • Excellent organizational skills and attention to detail. • Ability to train and develop junior kitchen staff. • Flexibility to adapt to changing kitchen needs and priorities. • Culinary degree or certification is a plus but not required. Physical Requirements: • Ability to stand for long periods. • Must be able to lift up to 50 pounds. • Comfortable working in a hot, fast-paced kitchen environment. Work Environment: • High-pressure, fast-paced kitchen environment. • Work hours may include evenings, weekends, and holidays. Compensation: Based on experience and location. The Lead Line Cook plays a vital role in ensuring the smooth operation of the kitchen and leading the cooking team to deliver high-quality food and an exceptional dining experience.

Created: 2025-02-24