LEAD LINE COOK
About The Position
The Lead Line Cook is a key member of the kitchen staff responsible for overseeing food preparation and ensuring smooth operations. They work directly under the Executive Sous Chefs and Executive Chef, supervising line cooks and coordinating the chain of food preparation. This role requires availability for nights, weekends, and holidays. The Lead Line Cook will also assist the chef in menu planning and execution, coordinate with the chef on scheduling, and ensure communication between service staff and cooking staff. They are responsible for maintaining quality, consistency, sanitation, and safety while cooking. This position also involves breaking down stations, covering, labeling, dating, and storing leftovers, as well as cleaning and sanitizing all kitchen surfaces and equipment.
Requirements
- Associates degree and 2 years of culinary experience and/or training; or equivalent combination of education and experience.
- One year in a leadership or supervisory role.
- Previous experience as a lead line cook.
- Ability to work in a fast-paced environment.
- Strong attention to detail.
- Ability to follow recipes accurately.
- Knowledge of food safety and sanitation guidelines.
- Ability to work well in a team environment.
- Excellent communication skills.
- Ability to read and speak English.
- Must be able to work as part of a team and maintain open communication with managers and fellow coworker.
- Must display professional demeanor and communicate in professional language at all times.
- California Food Handlers Card and Kitchen Safety Training required.
Nice To Haves
- Experience in a private club or fine dining establishment is preferred.
- Basic knowledge of Spanish is a plus.
Responsibilities
- Oversee food preparation and ensure smooth kitchen operations.
- Supervise line cooks and coordinate food preparation.
- Communicate effectively with all co-workers (Back and Front of the house) and treat them with dignity and respect.
- Support the team to reach common goals.
- Follow all company and safety and security policies and procedures; report any maintenance problems, safety hazards, accidents, or injuries to the restaurant manager.
- Prepare all food items on the prep list according to recipes and standards set by the club.
- Operate cooking equipment such as grills, fryers, and ovens.
- Prepare accompanying garnishes for cook station.
- Cook all meats, fish, vegetables and specials, adhering to standard restaurant recipes, using proper technique as set forth by the Chef.
- Set up and stock stations with necessary supplies.
- Clean and maintain kitchen equipment and work areas.
- Assist with inventory management and ordering supplies.
- Ensure timely delivery of food items.
- Assist the chef in menu planning and execution.
- Coordinate with the chef on scheduling.
- Help train new kitchen staff.
- Oversee production of line and prep cooks as well as dishwashers.
- Ensure communication between service staff and cooking staff.
- Maintain quality, consistency, sanitation and safety while cooking.
- Break down station, cover, label, date and neatly store usable leftovers for the next day.
- Verify that all cooking stations and kitchen surfaces are cleaned and disinfected before and after each shift.
- Clean workstation surfaces and equipment with the correct ratio of bleach and water solution.
- Clean and sanitize cooking surfaces before, during and at the end of the shift.
- Return all soiled food preparation utensils, cutting boards and small wares items to the ware washing area.
- Help in other areas of the kitchen when needed.
- Communicate any kitchen issues to the chef.
- Perform other tasks as needed.
Benefits
- Equal employment opportunity
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
