Lead Dinner Cook

Country Waffles•Livermore, CA

3d•$20 - $28•Onsite

About The Position

Country Waffles in Livermore is expanding into dinner service and seeks an experienced Lead Dinner Cook to help develop and lead dinner kitchen operations. The dinner concept features Classic American and American Bistro-style cuisine, including steaks, seafood, pasta, grilled proteins, and freshly prepared sides. The role is for a skilled, hands-on culinary professional who can independently manage dinner service, maintain high food-quality standards, and contribute to dinner-menu development.

Requirements

Minimum 5 years of professional cooking experience in restaurant kitchens.
At least 3 years of hands-on dinner cooking experience in a full-service restaurant.
Strong background in Classic American, Contemporary American, American Bistro, steakhouse, Italian-American, or similar cuisine.
Demonstrated expertise preparing steaks to specified temperatures, seafood, pasta, sauces, and plated dinner entrées.
Strong proficiency with commercial grills, sauté stations, ovens, and other kitchen equipment.
Ability to independently manage multiple orders while maintaining consistent quality and presentation.
Strong understanding of cooking techniques, ingredient preparation, portion control, and food safety.
Excellent organizational, communication, and time-management skills.
Dependable, punctual, and comfortable taking ownership of kitchen operations.
Bilingual and fluent in English and Spanish.

Nice To Haves

Previous experience as a Lead Cook, Senior Line Cook, Sous Chef, or Kitchen Lead.
Experience in American casual dining restaurants, steakhouses, bistros, or hotel restaurants.
Experience creating or refining recipes, dinner specials, and seasonal menus.
Experience supervising or training kitchen staff.
Culinary education or formal culinary training; not required.

Responsibilities

Lead and manage kitchen operations during dinner service, ensuring smooth execution and timely food preparation.
Prepare and cook dinner entrées, including steaks, seafood, pasta, sauces, and accompaniments.
Apply grilling, sautéing, protein-preparation, and professional-plating skills.
Maintain consistency in food quality, presentation, recipes, and portion sizes.
Coordinate ticket flow and timing with front-of-house staff.
Assist with menu development, recipe testing, dinner specials, and seasonal offerings.
Organize kitchen preparation, station setup, ingredient preparation, and closing procedures.
Direct and train supporting kitchen staff as needed.
Monitor ingredient usage, minimize food waste, and maintain appropriate inventory levels.
Follow food-storage, labeling, FIFO rotation, sanitation, and food-safety procedures.
Maintain a clean, organized, and safe kitchen environment.