Lead Line Cook
About The Position
The Lead Line Cook is responsible for the daily operations of their station, including ordering, employee management, food execution, and working with the Executive Chef to meet safety standards. This Monday–Friday role is intended for an experienced chef from a busy restaurant or café in a quick-service setting, particularly one with a build-your-own menu, who is ready to take on a leadership role. The role includes leading station production, maintaining product organization and quality, monitoring food temperatures during pack-out, supporting deep cleaning and sanitation, and helping the Executive Chef improve operational systems. The position is based in a commercial kitchen and on-site in client offices.
Requirements
- At least 3 years of relevant experience in a full-service, moderate- to high-volume restaurant, club, or catering establishment.
- Lead by example in production, attitude, cleaning, and punctuality.
- Lead by example in following local Health Department safety and sanitation standards.
- Work efficiently to maximize team output and minimize overall labor hours.
- Maintain a calm and collected demeanor in a busy 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.
Nice To Haves
- Culinary degree or similar qualification.
Responsibilities
- Lead production of station items, including proteins, grains, pickled items, fresh greens and toppings, dressings, and other station components.
- Maintain labeling and organization of pans and deli containers, and discard expired products from common storage areas.
- Execute strict quality control and assurance.
- Manage daily pack-out temperatures, including checking proteins at final cooking temperature, checking 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 sanitation regulations and safety standards.
- Assist the Executive Chef with discussions and questions about production, pack-out, and clean-up.
- Assist the Executive Chef in developing and improving existing systems.
Benefits
- Compensation of $24 per hour, depending on experience.
- Company-sponsored health insurance plans, including a 100% company-paid HDHP.
- Vision and dental plans available as opt-in benefits.
- 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.
- Company-paid ServSafe Food Handler card.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
