Lead Line Cook
About The Position
The Lead Line Cook is responsible for the daily operations of their station and works closely with the Executive Chef to support ordering, employee management, food execution, and safety standards. This leadership role is suited to a passionate chef with experience in a busy restaurant or café operating in a quick-service setting with a build-your-own-style menu. The position is based in both a commercial kitchen and client offices and follows a Monday–Friday schedule, 6 a.m.–2 p.m. The role requires maintaining food quality and organization, managing station production and pack-out temperatures, and supporting sanitation and cleaning practices. The Lead Line Cook also assists the Executive Chef with production discussions and the development and improvement of operational systems. The position requires maintaining a company-paid ServSafe Food Handler card.
Requirements
- At least 3 years of relevant experience in a full-service, moderate- to high-volume restaurant, club, or catering establishment.
- Ability to work efficiently to maximize team output and minimize labor hours.
- Ability to maintain a calm and collected demeanor in a chaotic environment.
- Basic knowledge of Excel, Docs, Google Drive, and daily timekeeping apps.
- Ability to understand and communicate in written and spoken English.
- Must maintain a ServSafe Food Handler card; the company pays for it.
- Ability to lift up to 50 pounds, stand for long periods, and bend, squat, and reach.
Nice To Haves
- A culinary degree or similar qualification.
Responsibilities
- Lead production of all station items, including proteins cooked to the correct temperature, grains, pickled items, greens, toppings, dressings, and other station components.
- Maintain ownership of labeling and organizing pans and deli containers, and discard out-of-date products from shared storage areas.
- Execute quality control and assurance.
- Manage daily pack-out temperatures, including checking proteins at final cooking temperature, checking all items before packing, reheating hot items when necessary, and providing the daily sheet to the Managing Chef.
- Assist with daily deep-cleaning tasks and comply with and enforce sanitary regulations and safety standards.
- Assist the Executive Chef with discussions and questions about production, pack-out, and clean-up.
- Assist the Executive Chef with developing and improving existing systems.
- Lead by example in production, attitude, cleaning, punctuality, safety, and sanitation.
Benefits
- Company-sponsored health insurance plans, including a 100% company-paid HDHP.
- Vision and dental opt-in plans.
- 401(k) program available after six months of employment.
- 80 hours of PTO with each year of employment.
- Paid company holidays.
- Free lunch during meal service.
- Opportunities to take on larger roles and learn within a fast-growing start-up.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
