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 & Supervision: Oversee and mentor line cooks, ensuring they follow recipes and work efficiently during service. Provide training and guidance as needed.

• Food Preparation & 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 & Ordering: Assist with inventory management, including ordering ingredients and ensuring adequate stock levels for daily operations.

• Sanitation & 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.