Sous Chef
The Lead Line Cook is responsible for supervising daily kitchen operations, ensuring consistency and quality in food preparation, and supporting the Head/Executive Chef. This role requires strong cooking skills, attention to detail, and leadership to guide line cooks and prep staff. The Lead Line Cook maintains a clean, efficient, and safe kitchen environment while helping execute menus and specials with precision.
Key Responsibilities:
Oversee and coordinate the line during service to ensure food quality, consistency, and timely execution.
Prepare, cook, and plate dishes according to recipes and standards.
Train, mentor, and support line cooks and prep staff.
Assist the Chef in developing daily specials and menu items.
Ensure proper portion control, presentation, and adherence to recipes.
Maintain a clean, organized workstation and oversee sanitation standards across the kitchen.
Monitor food inventory, communicate shortages, and assist with ordering and receiving.
Enforce health, safety, and food handling guidelines.
Step into leadership role in absence of the Executive Chef.
Qualifications:
3+ years of kitchen experience, with at least 1 year in a supervisory or lead role.
Strong cooking techniques and ability to work all stations on the line.
Knowledge of food safety and sanitation practices.
Ability to thrive in a fast-paced, high-volume environment.
Excellent communication and leadership skills.
Strong organizational and time-management skills.
Culinary degree or formal training preferred, but not required.
Physical Requirements:
Ability to stand for extended periods.
Lift up to 50 lbs as needed.
Work nights, weekends, and holidays as required by the business.
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