Lead Line Cook

Lead Line Cook

Responsible to: Executive Chef / Sous Chef
Job Type: Full Time, Seasonal
Department: Kitchen

Job Summary

The Lead Line Cook is responsible for preparing and cooking high-quality dishes while providing leadership and direction to the line cooking team in a fast-paced, high-end kitchen. This position serves as a role model for culinary excellence by ensuring consistency, efficiency, and adherence to the restaurant's quality standards. The Lead Line Cook assists the Executive Chef and Sous Chef with daily kitchen operations, station management, training, and maintaining a clean, organized, and productive work environment.

Key Responsibilities

• Prepare ingredients and cook menu items according to the restaurant's recipes and standards.

• Maintain consistency in flavor, presentation, and portion sizes.

• Ensure all dishes leave the kitchen on time and meet quality expectations.

• Set up, organize, and stock assigned stations with necessary supplies and ingredients before service.

• Lead and support Line Cooks during service to ensure efficient workflow and communication.

• Assist the Executive Chef and Sous Chef in coordinating daily kitchen operations.

• Train, coach, and mentor new and existing kitchen staff on recipes, cooking techniques, food presentation, and kitchen procedures.

• Monitor food quality throughout service and address issues promptly to maintain standards.

• Ensure workstations remain clean, organized, and properly stocked throughout each shift.

• Communicate effectively with chefs and kitchen staff regarding orders, special requests, timing, and operational concerns.

• Follow and enforce all food safety guidelines, including proper handling, storage, labeling, and rotation of ingredients.

• Maintain cleanliness of workstations, equipment, and tools throughout each shift.

• Adhere to kitchen safety standards, including proper knife handling and safe operation of equipment.

• Monitor station inventory and communicate shortages or ordering needs to kitchen management.

• Minimize food waste through proper storage, rotation, and portion control.

• Maintain thorough knowledge of the restaurant's menu, ingredients, preparation methods, and presentation standards.

• Ensure dietary restrictions, allergies, and special requests are properly executed.

• Assist with kitchen opening and closing procedures.

• Step into other kitchen stations when necessary to maintain efficient service.

• Participate in staff meetings and ongoing culinary training.

• Promote teamwork, professionalism, and a positive kitchen culture.

Required Qualifications and Skills

• Flexibility to work mornings, evenings, weekends, and holidays as required.

• High school diploma or equivalent preferred; culinary school education is a plus.

• Minimum of 3–5 years of experience as a Line Cook, preferably in a high-end or fine dining restaurant.

• Previous leadership or supervisory experience in a professional kitchen preferred.

• Strong knowledge of culinary techniques, food preparation, sanitation, and kitchen equipment.

• Demonstrated ability to lead, motivate, and develop kitchen staff.

• Excellent organizational, communication, and teamwork skills.

• Ability to multitask and remain composed in a fast-paced environment.

• Exceptional attention to detail and commitment to maintaining quality standards.

• Food Handler Certification (or ability to obtain one) preferred.

Physical Requirements

• Ability to stand, bend, and move for extended periods.

• Lift and carry heavy items, such as stock pots or food containers, weighing up to 50 pounds.

• Work in a hot and humid environment for prolonged periods.

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