PM Lead Line Cook

GLOBAL TAPAS LLC•Palo Alto, CA

22d

About The Position

The Lead Line Cook is a hands-on station captain who ensures prep, station readiness, and service execution meet JAG standards every shift. You’ll set the pace, coach cooks, troubleshoot in real time, and partner with culinary leadership on quality control, food safety, and pars—delivering consistency, speed, and teamwork during high-volume service.

Requirements

2–3+ years professional kitchen experience with strong line proficiency (grill, sauté, fry, garde manger).
Demonstrated ability to lead a station and guide peers during peak service.
Knowledge of HACCP/food safety; Food Handler certification (or ability to obtain).
Strong organization, urgency, and calm under pressure; clear communicator and teammate.
Schedule flexibility (nights, weekends, holidays).
Slip-resistant footwear required.

Responsibilities

Set the pace on the line; run a core station and support neighboring stations during peaks.
Coordinate with expo to manage ticket order, coursing, and window times; protect hot-food integrity.
Lead “fix-now” recovery on remakes; communicate 86s/low pars to leadership promptly.
Own line readiness: conduct line checks, verify station pars, and ensure mise en place is to spec at open.
Translate covers/forecast into prep lists; adjust pars throughout the shift and for the next day.
Label/date, practice FIFO, and monitor hold times and batch yields.
Uphold standardized recipes, seasoning, texture, temperature, and presentation standards.
Conduct quick tastings and spot-training on techniques (knife work, fire management, plating).
Support menu changes/specials with mise en place walk-throughs and teach-backs.
Enforce DOH/HACCP: cooling logs, hot/cold holding, allergen/cross-contact protocols, and hygiene standards.
“Clean as you go”; complete opening/closing side work and scheduled deep cleans.
Assist with receiving: check quality/temperatures and storage by zone.
Track yields and waste; reinforce portion control and recipe adherence to meet COGS targets.
Flag variances, spoilage, and equipment issues; propose solutions.
Operate grills, fryers, ovens, slicers, immersion blenders, and smallware safely.
Perform basic maintenance (filter fryers, descale/clean) and tag out unsafe equipment; submit work orders.
Model professionalism, punctuality, and respectful communication; contribute to an inclusive, learning-focused kitchen.
Keep clear shift hand-offs/notes; partner closely with FOH on pacing and guest needs.