The Lead Line Cook is responsible for maintaining and setting up food production and quality control of all meat, fish, poultry, sauces, stocks, seasoning, and all other food items prepared in the different kitchen stations. This role involves preparing food items according to standard recipes, ensuring consistency, and maintaining a clean and organized work environment. The position requires adherence to health department regulations and the ability to manage food storage and inventory. The Lead Line Cook will also be responsible for preparing requisitions, reading and employing math skills for recipes, and performing general cleaning tasks. This is a full-time position that requires availability to work days, nights, weekends, and holidays, and the ability to handle an average of 150 covers per shift on grill and sauté stations.
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Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED