Lead Line Cook - Gjusta LA
About The Position
The Lead Line Cook is a senior hourly kitchen position responsible for executing food preparation and service at the highest level while providing day-to-day leadership, guidance, and support to the line cook team. This role acts as a bridge between the Sous Chefs and line cooks, helping to ensure standards, systems, and expectations are consistently followed on shift. In addition to cooking responsibilities, the Lead Line Cook supports training, station oversight, quality control, and operational flow during service. This position does not have hiring, firing, or disciplinary authority, but is expected to model professionalism, uphold standards, and communicate effectively with both peers and leadership.
Requirements
- Minimum 3+ years of professional cooking experience
- Strong foundational cooking and baking skills
- Solid knife skills and understanding of kitchen safety
- Ability to train, coach, and support peers
- Ability to follow written and verbal instructions
- Strong organizational and time-management skills
- Ability to work calmly and effectively under pressure
- Food Handler Certification (Food Handling & Sanitation Awareness)
- Knowledge of Department of Health food service regulations
- Flexible availability, including evenings, weekends, and holidays
Nice To Haves
- Prior experience in a lead, senior, or trainer role (hourly)
- Strong understanding of station flow and service execution
Responsibilities
- Prepare and execute menu items according to approved recipes, portioning, and presentation standards.
- Bake, grill, steam, boil, and otherwise cook meats, vegetables, fish, poultry, and other foods.
- Ensure all ingredients and finished products meet freshness and quality expectations.
- Plate, garnish, and present dishes to company standards.
- Accommodate reasonable guest requests within established guidelines.
- Operate and properly maintain kitchen equipment (ovens, grills, fryers, mixers, etc.).
- Serve as a lead point of support on assigned shifts, helping to guide pacing, priorities, and station readiness.
- Assist with opening and closing procedures, ensuring stations are properly set up and broken down.
- Monitor station inventory levels and communicate needs to the Sous Chefs.
- Support quality checks, food temperatures, and sanitation compliance throughout service.
- Help ensure prep lists are followed and service readiness is maintained.
- Assist in training new hires and cross-training team members using approved procedures.
- Reinforce recipes, standards, and systems established by the chef team.
- Provide real-time coaching and guidance during service as needed.
- Model strong time management, organization, and communication skills.
- Maintain strict food safety, sanitation, and hygiene standards.
- Ensure workstations, tools, and shared spaces remain clean, organized, and safe.
- Follow all HACCP, Department of Health, and company policies.
- Assist management with maintaining daily, weekly, and monthly kitchen logs as assigned.
- Act with honesty, integrity, and leadership aligned with company values.
- Communicate issues, shortages, or concerns promptly to chefs or managers.
- Support other kitchen stations and departments as business needs require.
- Perform additional duties as assigned to support overall kitchen operations.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
