Lead Line Cook
About The Position
The Lead Line Cook is responsible for daily line production, ensuring accuracy and efficiency based on business levels and direction from the Kitchen Manager. The role prepares and portions food, follows recipes and presentation standards, monitors food and equipment temperatures, maintains line par levels, and supports safe, clean, and efficient kitchen operations. The Lead Line Cook also assists with training line cooks, kitchen closing, and other duties assigned by the Kitchen Manager or manager-on-duty. This seasonal position is located in Grand Prairie, Texas. The job shift varies and involves working in a fast-paced restaurant or sports bar environment. The role requires standing for long periods, handling food and kitchen equipment, and meeting the physical demands described in the posting.
Requirements
- Associate’s degree or equivalent from a two-year college or technical program, 3–4 years of related experience and/or training, or an equivalent combination.
- Three to four years of food and beverage operations experience, including two years of management experience.
- Basic knowledge of a variety of foods, equipment, and cooking techniques.
- Knowledge of proper food handling, preparation, and sanitation.
- Ability to work effectively with peers, staff members, and regulatory agency personnel.
- Ability to listen, communicate effectively, and follow instructions.
- Ability to read and interpret menus or recipe ingredients and portions, and perform basic math.
- Good organizational skills; reliability and commitment to schedules and deadlines.
- Initiative, including the ability to be proactive and resourceful and to work independently with minimal supervision.
- Ability to prioritize, multitask, and remain flexible.
- Ability to work as part of a team and handle interruptions in a fast-paced restaurant or sports bar environment.
- Ability to stand for long periods with minimal breaks, up to 9 hours.
- Must pass a background check and obtain a license or permit from a regulatory agency if applicable to perform essential job functions.
- Serve-Safe certified (Food Handlers).
Responsibilities
- Prepare meats, seafood, poultry, vegetables, and other food items using broilers, ovens, grills, fryers, and other kitchen equipment.
- Prepare items for cooking by portioning, battering, breading, seasoning, or marinating them.
- Follow established portion sizes, cooking methods, quality standards, kitchen rules, recipes, and company policies and procedures.
- Check that food is prepared accurately and meets menu presentation standards before leaving the line.
- Assist in all areas of the line as required by business levels or requested by the Kitchen Production Supervisor.
- Monitor and document line checks and temperature checks; maintain proper production and holding temperatures on the line and in the hotbox.
- Monitor equipment temperatures and functionality, and alert Kitchen Supervisors or the General Manager when necessary.
- Ensure orders from tickets are accurate.
- Maintain line par levels and complete preparation to accurate par levels for both AM and PM shifts.
- Document waste and spoilage from the line.
- Maintain a clean and safe line; rotate, handle, and store products according to company standards and procedures to prevent waste and contamination.
- Follow plate presentation and garnish setup standards for all dishes.
- Close the kitchen properly, follow station closing checklists, and help others close the kitchen as needed.
- Assist the Kitchen Production Supervisor with thorough training of line cooks.
- Interact professionally and ethically with personnel and the general public; promptly report employee-related complaints, concerns, or violations to the appropriate supervisor or General Manager.
- Attend scheduled employee meetings and contribute suggestions for improvement and a friendly, productive work environment.
- Operate job-related equipment properly and follow safety procedures when handling food, liquids, and dishes; use protective materials and equipment and proper lifting techniques.
- Immediately report workplace injuries and promptly report unsafe acts, conditions, or equipment to the Kitchen Manager.
- Know the locations of first aid kits, eyewash stations, firefighting equipment, and fire exits for the area.
- Maintain a clean work area and uniform.
- Perform other related duties as assigned by the Kitchen Manager or manager-on-duty.
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What This Job Offers
Career Level
Mid Level
Education Level
Associate degree
