Lead Line Cook

JOB OVERVIEW

Ensures consistent execution of all menu items by expertly working every kitchen station and maintaining high standards of food quality, presentation, and sanitation. This role leads by example, training and supporting line cooks, managing nightly orders, and overseeing station readiness to ensure smooth and efficient service. Lead Line Cook is responsible for upholding kitchen procedures, recipe compliance, and timely communication, contributing to a professional and productive kitchen environment.

Directly reports to Chef / Partner and Sous Chef.

Duties & Responsibilities :

• Ability to work all stations and execute all dishes on the menu.
• Responsible for leading and training all line cooks in different stations, including new hires
• Assist BOH management for placing nightly orders
• Assist BOH management with inventory counts every period
• Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assumes 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.
• Preps, stocks and maintain sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and / or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Follow sanitation guidelines set forth by Health Department
• Handles, stores and rotates all products properly.
• Assists 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.
• Performs other related duties as assigned by the Chef or manager-on-duty.

Qualifications :

Working Conditions and Expectations :

Physical Requirements :