What are the responsibilities and job description for the Lead Kitchen Cook position at Tanninger?
Description
Lead Kitchen Cook
Quincy, IL / Missouri Locations
Description
Reports to: Back of House General Manager / Executive Chef
Classification: Hourly / Non-Exempt
Schedule: 30–40 hours per week; schedule may include evenings, weekends, and holidays based on business needs
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SUMMARY:
The Lead Kitchen Cook is responsible for overseeing daily kitchen operations while actively working on the line. This role prepares and plates menu items according to restaurant specifications, maintains food safety and sanitation standards, and provides day-to-day leadership and guidance to kitchen staff. The Lead Kitchen Cook ensures consistency, quality, and efficiency across all kitchen stations during assigned shifts.
This position provides operational leadership and support but does not have independent authority to hire, terminate, or discipline employees.
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PRIMARY RESPONSIBILITIES
- Lead and support kitchen staff during service to ensure efficient and high-quality operations
- Set up, stock, and organize preparation stations and kitchen areas
- Prepare menu items by chopping vegetables, cutting meat, preparing sauces, and assembling dishes
- Cook food items using grilling, frying, sautéing, baking, and other approved cooking methods
- Ensure all food is prepared according to established recipes, portion standards, and presentation guidelines
- Monitor food quality, timing, and plate consistency during service
- Assist with training, coaching, and mentoring line cooks and prep staff
- Ensure food preparation, storage, and kitchen areas meet all local, state, and federal health and safety regulations
- Maintain cleanliness of prep areas, equipment, and workstations throughout each shift
- Assist with inventory management, stocking, and communicating supply needs
- Report operational issues, equipment concerns, or food safety risks to management promptly
- Lead by example with professionalism, teamwork, and attention to detail
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REQUIREMENTS
Required:
- High School Diploma or GED
- Must be 18 years of age or older due to equipment and job-duty requirements
- Valid Food Handler’s Certification as required by applicable Illinois and Missouri food safety regulations
- Ability to effectively communicate in English (verbal and written)
- Strong knowledge of cooking methods, kitchen equipment, and food safety best practices
- Demonstrated leadership skills with the ability to guide and support team members
- Positive attitude and professional appearance
- Ability to stand, walk, bend, and work on feet for extended periods
- Ability to lift up to 50 lbs.
- Must comply with all food safety, sanitation, and workplace safety procedures
Preferred:
- Two (2) or more years of kitchen or line cook experience
- Previous experience as a lead cook, shift leader, or kitchen supervisor
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PHYSICAL DEMANDS & WORK ENVIRONMENT
The physical demands described here are representative of those that must be met to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
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EQUAL EMPLOYMENT OPPORTUNITY
The Company is an Equal Opportunity Employer and does not discriminate against employees or applicants based on race, color, religion, sex (including pregnancy, sexual orientation, or gender identity), national origin, age, disability, genetic information, veteran status, or any other status protected by applicable federal, Illinois, or Missouri law.
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AT-WILL EMPLOYMENT
Employment with the Company is at-will, meaning that either the employee or the Company may terminate the employment relationship at any time, with or without notice or cause, consistent with applicable federal, Illinois, and Missouri law. Nothing in this job description creates a contract of employment or guarantees employment for any specific duration.
Requirements
REQUIREMENTS
Required:
High School Diploma or GED
Must be 18 years of age or older due to equipment and job-duty requirements
Valid Food Handler’s Certification as required by applicable Illinois and Missouri food safety regulations
Ability to effectively communicate in English (verbal and written)
Strong knowledge of cooking methods, kitchen equipment, and food safety best practices
Demonstrated leadership skills with the ability to guide and support team members
Positive attitude and professional appearance
Ability to stand, walk, bend, and work on feet for extended periods
Ability to lift up to 50 lbs.
Must comply with all food safety, sanitation, and workplace safety procedures
Preferred:
Two (2) or more years of kitchen or line cook experience
Previous experience as a lead cook, shift leader, or kitchen supervisor