Lead Line Cook

Lead Line Cook

Department: Back of House Operations
Reports To: Hospitality Manager
Location: Cerulean Blue Coffee House, Flower Mound, Texas

Position Summary

The Lead Line Cook is responsible for leading daily kitchen operations, ensuring exceptional food quality, maintaining a clean and organized kitchen, and developing team members through coaching and accountability. This position serves as the primary leader on the line and is responsible for ensuring all food is prepared according to Cerulean Blue standards while creating an efficient, positive, and professional work environment.

Working Leadership Position

The Lead Line Cook is a hands-on working leadership position. This role is expected to actively participate in food preparation, line execution, cleaning, dishwashing, catering production, stocking, and all other kitchen responsibilities alongside the team.

This is not a supervisory position that directs work from the sidelines. Successful candidates lead by example, demonstrate a strong work ethic, and are willing to perform any task necessary to support the team and ensure operational excellence.

The Lead Line Cook is expected to:

• Work on the line during all service periods.
• Assist with food preparation, catering production, and kitchen organization.
• Participate in dishwashing, cleaning, and deep cleaning activities as needed.
• Step into any station when business demands require support.
• Maintain a visible leadership presence through action and service.
• Set the standard for urgency, professionalism, cleanliness, and teamwork.
• Hold themselves accountable to the same standards expected of all kitchen team members.
• Coach and develop team members through hands-on training and daily leadership.

Leadership at Cerulean Blue is earned through service, example, accountability, and a willingness to do whatever is needed to help the team succeed.

Primary Responsibilities

Leadership & Team Development

• Lead daily kitchen operations during breakfast, lunch, and catering production.
• Provide direction and support to line cooks, prep cooks, and kitchen team members.
• Train new team members on recipes, procedures, food safety standards, and kitchen systems.
• Hold team members accountable for quality, cleanliness, professionalism, and productivity.
• Foster a positive, respectful, and team-oriented work environment.
• Communicate operational concerns, staffing needs, inventory issues, and equipment concerns to management.

Food Quality & Execution

• Ensure all menu items are prepared according to established recipes and presentation standards.
• Maintain consistency, portion control, and food quality throughout each shift.
• Monitor ticket times and kitchen workflow to ensure efficient service.
• Verify product freshness and quality before use.
• Assist with menu execution, recipe adherence, and quality control initiatives.
• Support special events, catering orders, and seasonal menu offerings.

Catering Operations

• Assist with preparation, packaging, and execution of catering orders.
• Ensure catering orders are completed accurately and on time.
• Coordinate with front-of-house and management teams to ensure successful execution.
• Maintain Cerulean Blue standards for presentation and guest experience in all catering services.

Food Safety & Sanitation

• Ensure compliance with all local health department regulations.
• Monitor food handling procedures and proper glove usage.
• Verify all temperature logs are completed accurately three times daily.
• Ensure proper food storage, labeling, dating, and rotation procedures.
• Maintain a safe, clean, and organized work environment.

Inventory & Kitchen Operations

• Assist with inventory management and product ordering.
• Monitor food waste and support food cost control initiatives.
• Ensure all opening, shift, and closing duties are completed.
• Maintain organization of walk-ins, dry storage, prep areas, and line stations.
• Report maintenance and equipment concerns promptly.

BOH Expectations and Standards

The Lead Line Cook is responsible for following, modeling, and enforcing all kitchen standards.

Professional Conduct

• No cell phones are permitted on the line.
• Phones may only be used for emergency situations and must be taken to employee lockers for use.
• If listening to music, phones must remain stored in lockers.
• Only one AirPod or earbud may be worn while working in the kitchen.
• All AirPods, earbuds, or headphones must be removed when leaving the kitchen area.
• No vaping is permitted anywhere inside the building.
• Team members are expected to remain productive at all times.
• Standing around or remaining idle is not acceptable.
• After line service and prep responsibilities are completed, team members should assist with dishes, deep cleaning, shredding butter, stocking, organization, or other assigned tasks.

Appearance & Uniform Standards

• Approved Cerulean Blue uniforms must be worn during all shifts.
• Any exceptions must be approved by management.
• Hair must be secured and pulled back while working.
• Hair nets or approved hats are required in food preparation areas.
• Team members are expected to maintain a clean, professional appearance at all times.

Food Safety Standards

• Gloves must be worn when preparing, assembling, or handling food products.
• Proper glove-changing procedures must be followed.
• Handwashing procedures must be followed according to health department standards.
• Temperature checks are required three times daily and must be documented accurately.

Cleaning & Maintenance Standards

• Daily cleaning responsibilities must be completed before leaving each shift.
• Weekly deep cleaning assignments must be completed and documented.
• The Lead Line Cook is responsible for verifying completion of all deep cleaning tasks.
• Fryers must be deep cleaned weekly.
• Trash must be disposed of properly in designated containers.
• Trash bags may not be left on the floor.
• Used cooking oil must be emptied into the designated oil collection container and the lid secured after use.
• Kitchen equipment, storage areas, prep stations, and work surfaces must be maintained in clean and sanitary condition.

Music & Workplace Environment

• Music must remain professional and free from explicit content.
• Music volume should remain moderate and respectful of guests and coworkers.
• Music should not be disruptive when kitchen doors are opened.

Breaks & Labor Management

• Break schedules will be determined based on business levels and operational needs.
• Team members may be sent home early when business levels do not support staffing levels.
• Breaks and shift adjustments will be coordinated by the Lead Line Cook or supervisor.

Catering Support

• All kitchen team members are expected to assist with catering production and execution.
• Catering orders must be completed accurately, efficiently, and according to established standards.

Qualifications

• Minimum of 3 years of kitchen experience in a high-volume restaurant, café, or hospitality environment.
• Previous leadership or training experience preferred.
• Strong understanding of food safety and sanitation standards.
• Ability to work efficiently under pressure.
• Strong communication and organizational skills.
• Positive attitude and commitment to teamwork.
• Ability to multitask and prioritize effectively.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to work in a fast-paced kitchen environment.
• Ability to bend, reach, lift, push, and pull throughout the workday.

Success Measures

Success in this role will be measured by:

• Consistent food quality and presentation.
• Efficient ticket times and kitchen execution.
• Completion of cleaning and sanitation requirements.
• Positive kitchen culture and team accountability.
• Successful execution of catering orders and events.
• Compliance with all food safety standards.
• Reduction of waste and proper inventory management.
• Positive guest feedback and operational excellence.

Cerulean Blue Core Values

Every team member is expected to embody the values of Cerulean Blue Coffee House:

• Serve Joy.
• Pursue Excellence.
• Demonstrate Hospitality.
• Build Meaningful Relationships.
• Steward Resources Wisely.
• Transform the Community Through Service.

The Lead Line Cook serves as a culture carrier and role model, helping create an environment where guests feel welcomed, team members feel valued, and the mission of Cerulean Blue is advanced through every interaction.

Pay: $12.00 - $18.00 per hour

Application Question(s):

• This role requires morning and weekend availability. Are you able to commit to this schedule?
• Please describe your experience as a linecook.
• What Cerulean Blue Coffee House menu item would you be most excited to try?

Work Location: In person

Salary : $12 - $18