Lead Line Cook

Key Responsibilities:

• Lead by example in setting up and stocking stations with all necessary supplies and ingredients.
• Execute menu items with precision and consistency during à la carte service, hotel guest dining, and special events.
• Uphold high standards of food quality, presentation, and safety at all times.
• Supervise and support other line cooks, providing guidance, feedback, and training as needed.
• Ensure all kitchen stations are maintained in a clean, organized, and sanitary manner throughout each shift.
• Assist in coordinating prep work and managing daily kitchen flow to ensure service runs smoothly.
• Work closely with the Executive Chef and Sous Chef on menu development, daily specials, and inventory management.
• Monitor food storage and rotation to minimize waste and ensure freshness.
• Step in to cover various kitchen stations when needed to support the team.
• Enforce compliance with all health, safety, and food handling standards.

Qualifications

• 2–5 years of professional kitchen experience
• Experience working multiple stations on a line
• Strong knowledge of cooking techniques and food safety standards
• Leadership or supervisory experience preferred
• Ability to work in a fast-paced environment
• Strong communication and teamwork skills

Physical Requirements

• Ability to stand for long periods
• Ability to lift 30–50 lbs
• Work in hot, fast-paced kitchen environments

Typical Work Environment

• Restaurants, hotels, catering kitchens, or food service operations
• Nights, weekends, and holidays often required