Lead Line Cook

Makeready LLC•Houston, TX

30d•Onsite

About The Position

The Greenleigh invites sophisticated travelers and locals to escape to an urban oasis flavored by unexpected creativity. At The Greenleigh, our culinary experiences are rooted in creativity, quality, and thoughtful execution. The Lead Line Cook plays a critical role in bringing our restaurant concepts to life by preparing exceptional dishes while providing day-to-day leadership and support to the culinary team. This role is ideal for an experienced culinary professional who thrives in a fast-paced kitchen environment, leads by example, and is passionate about maintaining the highest standards of food quality, consistency, and operational excellence.

Requirements

Minimum of 2–4 years of experience as a Line Cook, with previous lead or supervisory experience preferred
Strong knowledge of cooking techniques, kitchen operations, and food presentation.
Understanding of food safety, sanitation, and HACCP standards.
Demonstrated leadership skills with the ability to coach, mentor, and motivate team members.
Ability to work efficiently in a fast-paced, high-pressure kitchen environment.
Strong attention to detail and commitment to consistency and quality.
Ability to follow recipes and execute dishes with precision.
Excellent communication and teamwork skills.
Ability to work a flexible schedule, including mornings, evenings, weekends, holidays, and special events.
Ability to stand and work for extended periods.
Ability to lift and carry up to 50 pounds.
Ability to bend, reach, and perform repetitive kitchen tasks.
Ability to safely operate kitchen equipment, tools, and knives.

Responsibilities

Lead and support line cooks during daily service to ensure efficient kitchen operations and exceptional food quality.
Prepare and cook menu items according to recipes, specifications, and presentation standards.
Execute food production in a timely manner during service periods while maintaining accuracy and consistency.
Assist the Sous Chef and Executive Chef in coordinating daily kitchen operations and workflow.
Set up, maintain, and oversee assigned workstations with proper mise en place.
Ensure consistency in food quality, portioning, and plating across all menu items.
Monitor food preparation and perform quality checks before dishes are served.
Train, mentor, and support new and existing culinary team members on recipes, techniques, and kitchen standards.
Maintain cleanliness and organization of kitchen stations, equipment, and storage areas.
Follow all food safety, sanitation, and health regulations.
Assist with inventory organization, receiving deliveries, and minimizing product waste.
Foster positive communication and teamwork throughout the kitchen.