What are the responsibilities and job description for the Lead Line Cook ($22-$24/hr D.O.E. + Tips) position at The Bishop Hotel?
Lead Line & Prep Cook – Job Description
The Lead Line Cook is responsible for assisting the Kitchen Manager in the day-to-day execution of kitchen service across all café offerings within the hotel and cafe. This role serves as a key link between the kitchen team and management, ensuring consistency, organization, and clear communication at all times.
This position reports to the Kitchen Manager and is expected to consistently uphold and reinforce the standards of service set by leadership. As a lead, this role is held to a higher level of performance, accountability, and professionalism, and is expected to set the tone for the rest of the kitchen team.
Core Responsibilities
- Lead and execute service across all menus, including:
- Small plates (Thursday-Sunday)
- Weekday breakfast (Monday–Friday)
- Weekend brunch (Friday, Saturday & Sunday)
- Pizza program (Thursday–Sunday)
- Have a full understanding and take ownership of the line, ensuring proper setup, execution, and breakdown for every shift.
- Maintain consistency in food quality, portioning, and presentation across all dishes
- Ensure the kitchen remains organized, stocked, and service-ready at all times
- Support, guide, and direct line cooks and prep staff to maintain a productive and respectful work environment
- Act as a point of leadership during service, managing flow, pacing, and problem-solving in real time
- Communicate clearly and proactively with front-of-house and management to ensure smooth service
- Assist with prep planning, inventory awareness, and minimizing waste
- Maintain strict adherence to cleanliness, organization, and food safety standards
Standards & Expectations
- Consistently upholds and reinforces the standards of service set by Kitchen Manager, Food & Beverage Manager, and Ownership
- Demonstrates a deep understanding of all menus and offerings, including the what and why behind dishes, preparation, and execution
- Takes full accountability for their station and contributes to overall kitchen performance
- Leads by example, holding themselves and others to established standards
- Maintains urgency, focus, and composure during high-volume service
- Steps into leadership without needing to be prompted and addresses issues in real time
- Remains adaptable to shifting service needs across different menus and days
- Is reliable, prepared, and consistent in both performance and attendance
- Accepts feedback and implements adjustments quickly and effectively
Pay: $22.00 - $24.00 per hour
Benefits:
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid sick time
- Paid time off
- Paid training
- Vision insurance
Work Location: In person
Salary : $22 - $24