Lead Cook

The Lead Cook is responsible for overseeing daily line operations, ensuring and maintaining our high quality standards are met.  This role combines hands-on cooking with leadership training and coordination to maintain consistency, speed and cleanliness during service.

Key Responsibilities

• Prepare and cook menu items according to recipes, standards, and plating guidelines

• Lead and coordinate line cooks during service to ensure smooth, timely execution

• Assign stations, manage workflow, and step in where needed during peak hours

• Ensure food quality, portion control, and presentation standards are met

• Train, mentor, and support line cooks and kitchen staff

• Maintain a clean, organized, and sanitary workstation at all times

• Follow food safety, sanitation, and health regulations (HACCP, local codes)

• Assist with prep lists, inventory checks, and minimizing food waste

• Communicate effectively with chefs and front-of-house staff

• Open and/or close the kitchen as scheduled

Qualifications

• Proven experience as a Line Cook; leadership or supervisory experience preferred

• Strong knowledge of cooking techniques, kitchen equipment, and food safety

• Ability to work in a fast-paced, high-pressure environment

• Strong communication and teamwork skills

• Reliable, punctual, and detail-oriented

• Ability to stand for long periods and lift up to [XX] lbs

• Culinary degree or certification a plus, but not required

Skills & Competencies

• Leadership and teamwork

• Time management and organization

• Consistency and attention to detail

• Problem-solving during service

• Adaptability and professionalism

Schedule & Compensation

• Schedule: [Days, nights, weekends, holidays as needed]

• Pay [hourly]