JOB DESCRIPTION – LEAD LINE COOK 

This position would be filled to support the Head Chef in staff managerial duties and staff development of menu items that match the goals of Julep Contemporary Kitchen. 

The Lead Line Cook is responsible for aiding in the organization, coordination, and supervision of the preparation of hot and cold food production, maintenance of quality and/or portion control, and the maintenance of sanitation and safety standards. Under the supervision of the Head Chef, the Lead Line Cook acts as a working supervisor-in-training, coordinating and evaluating the work of the lower-level kitchen staff and participating in recipe and product development.

Required Qualifications 

• Must be 21 years or older 

• Strong verbal and written communication skills 

• Strong multitasking skills 

• Strong customer service and management skills 

• Team player with strong leadership skills 

• Able to work 40 hours per week 

• Knowledge and experience with Restaurant POS & credit card and cash handling 

• Progressive kitchen management experience 

• Ability to maintain high levels of food quality, consistency, and hygiene 

• Outstanding leadership, communication, and organizational skills 

• Hands-on with hiring, training, and developing hourly employees 

• Excellent work ethic and drive to succeed 

• Able to work flexible hours including working nights, weekends, and holidays to manage and train effectively 

• Must be able to work in a standing position for long periods of time and be able to lift up to 50 pounds 

• Prior experience working in and organizing a kitchen 

• Attention to detail and ability to multi-task 

• Ability to anticipate and proactively address problems in a fast-paced environment 

• Positive attitude 

• Ability to work with a diverse group of people 

• Grace under pressure

Duties and Responsibilities 

• Work closely with the Head Chef 

• Fill in where needed to ensure guest service standards and efficient operations 

• Have a full understanding of food safety and sanitation practices 

• Maintain industry standards of food quality and presentation 

• Follow company rules and regulations 

• Prepare food orders in a timely and organized manner 

• Lead the team in preparation of all food items required for service on the line 

• Preparation of all menus and meals (i.e., breakfast, lunch, and dinner – including appetizers, desserts and private events) 

• Ensure guest's special dietary needs are met 

• Supervise and assist in kitchen clean-up and in general maintenance of all cooking and service items in orderly and sanitary condition according to good health-keeping practices, government regulations, and Julep standards. 

• Be available for functions as they arise to ensure that the food is prepared and served as required 

• Motivate and inspire staff by outlining achievable goals and objectives; providing supervision, accountability, and recognition; leading by example 

• Comprehensively fulfill our mission of fresh and local food; develop seasonal and sustainable dishes; create innovative menus that stimulate customer purchases and loyalty 

• Establish operational standards, guidelines, and objectives, and maintain other administrative processes such as budget and staffing to ensure proper planning and efficiency 

• Report any violations to Head Chef and General Manager

• Ability to open and close the kitchen many days of the week 

• Participate and help organize on-site special events, including private events and tours, concerts/music, and other promotional events to include calendar, promotion, setup, staffing, and execution 

• Maintain a safe and secure facility environment 

• Comply with all federal, state, county, and municipal regulations 

• Fill in where needed to ensure guest service standards are met 

• Assist Chef will manage day-to-day shifts, oversee food inventories and labor, closely monitor all safety and sanitation procedures, maintain equipment, and help every employee provide guests with top-quality food that is always perfectly prepared and presented. 

• Assist with all kitchen functions including preparation and maintenance of quality standards; sanitation and cleanliness 

• Direct kitchen employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness

• Reports to the Head Chef and is responsible for being the active kitchen supervisor in the Chef’s absence 

• Responsible for overseeing the nightly kitchen operations.

• Make sure correct food handling practices are being used by all staff 

• Responsible for correct and timely food execution by all kitchen staff

• Able to work all kitchen stations in the absence of or tardiness of cooks, dishwashers, or other kitchen staff members 

• Make sure all closing duties are carried out correctly by kitchen staff and assist in the closing process of the kitchen 

• Check the work of each individual who is closing to ensure the line is properly stocked and ready for service the following day, and that the dishwashing area is clean and the dish machine is properly cleaned, drained, and shut down 

• Check stock of prepared items at the end of the day and with the help of the closing cooks create a comprehensive prep list for service the following morning 

• Ensures proper rotation and storage of all products

Hours Compensation 

• 40 hours per week, 52 weeks per year 

• Based on experience

Please respond with a resume and contact information. Upon receipt, we will reach out to schedule an interview with the Executive Chef and Chef de Cuisine. Thank you for your interest in our company,

Julep Management