Lead Line Cook

Heirloom Group•Provo, UT

19d

About The Position

The Lead Line Cook plays a key role in daily kitchen operations by leading the line during service, maintaining high standards of food quality and consistency, and supporting the development of the kitchen team. The position works closely with the Executive Chef, Sous Chef, and other kitchen team members to ensure smooth, efficient service while upholding Heirloom Restaurant Group’s culinary standards and values. The ideal candidate leads by example, communicates effectively, takes pride in their craft, and understands the importance of teamwork, organization, and attention to detail. The Lead Line Cook helps create a positive kitchen environment where team members can grow, execute consistently, and contribute to meaningful dining experiences for guests.

Requirements

Proven experience as a line cook or prep cook.
Knowledge of culinary techniques and cooking methods.
Understanding of food safety and sanitation regulations.
Ability to work in a fast-paced environment and handle pressure.
Excellent organizational and multitasking skills.
Team-player mentality with strong communication skills.
Flexibility to work evenings, weekends, and holidays.

Responsibilities

Execute recipes, prep lists, and cooking procedures to ensure consistency, quality, and proper presentation across menu items.
Prepare, measure, and assemble ingredients accurately according to established standards.
Organize and maintain station readiness before, during, and after service.
Lead by example in cooking, plating, portion control, and presentation.
Monitor cooking temperatures, timing, and techniques to ensure dishes meet quality standards.
Ensure stations are properly stocked and equipped for service.
Maintain a strong understanding of menu items, ingredients, preparation methods, and modifications.
Support the execution of seasonal menus, specials, and new dishes as directed by culinary leadership.
Lead line operations during assigned shifts and provide direction, guidance, and support to kitchen team members.
Demonstrate cooking techniques, station organization, food safety practices, and plating standards.
Help train and onboard new team members, reinforce recipes and procedures, and provide constructive feedback.
Foster a positive, respectful, and accountable kitchen culture.
Communicate performance concerns, staffing needs, and operational challenges to the Chef or Kitchen Manager.
Coordinate ticket flow, timing, and communication across kitchen stations.
Monitor ticket times and food quality while managing multiple priorities during busy service periods.
Resolve service challenges professionally and ensure orders are accurate, consistent, and completed within appropriate service times.
Anticipate station needs and support other team members when necessary.
Monitor ingredient levels, communicate shortages, and keep stations properly stocked.
Assist with inventory counts, product rotation, labeling, and storage.
Follow FIFO procedures and monitor portion sizes and ingredient usage to support food-cost goals and reduce waste.
Communicate product quality concerns, discrepancies, and ordering needs to culinary leadership.
Inspect ingredients for freshness, quality, and proper storage.
Ensure dishes meet established standards for flavor, temperature, consistency, and presentation.
Maintain compliance with food safety, sanitation, and health department regulations, including proper food handling, cooling, reheating, labeling, and storage.
Ensure kitchen team members follow safety and sanitation practices and promptly address quality or safety concerns.
Maintain clean, organized, and sanitary workstations and ensure proper cleaning and maintenance of kitchen equipment, tools, and utensils.
Oversee station breakdown and closing procedures as assigned and support daily, weekly, and periodic deep-cleaning tasks.
Keep shared kitchen spaces organized, safe, and ready for the next shift.
Assist culinary leadership with daily prep planning, station assignments, and service readiness.
Help ensure opening, closing, and shift-change procedures are completed consistently.
Reinforce kitchen standards, recipes, policies, and operating procedures.
Identify opportunities to improve workflow, communication, and kitchen performance.
Maintain reliable attendance, punctuality, professionalism, and a strong work ethic.
Perform additional duties as needed to support the restaurant and Heirloom Restaurant Group.