Lead Cook
Job Summary
The Lead Cook is responsible for preparing and executing menu items with precision, speed, and consistency while providing day-to-day leadership on the line. This position helps oversee kitchen operations during service, ensures quality and consistency, supports the development of kitchen staff, and assists the Management Team in maintaining a clean, organized, and efficient kitchen.
Responsibilities
- Prepare and cook menu items according to standardized recipes and presentation standards.
- Lead and direct line cooks during service to ensure efficient kitchen operations and smooth communication.
- Help coordinate station assignments and workflow to maximize productivity and maintain ticket-time standards.
- Monitor food quality, consistency, and presentation, ensuring all dishes meet company standards before leaving the kitchen.
- Train, coach, and mentor line cooks and prep cooks on recipes, techniques, food safety, and kitchen procedures.
- Assist with onboarding and training new kitchen team members.
- Hold team members accountable to cleanliness, organization, food safety, and performance expectations.
- Set up, stock, and maintain assigned stations with all necessary ingredients and supplies.
- Ensure compliance with all food handling, sanitation, and health department regulations.
- Assist with inventory management by monitoring product levels, communicating shortages, and minimizing waste.
- Help oversee prep production, portioning, station setup, and end-of-shift breakdown.
- Communicate equipment issues, maintenance needs, and operational concerns to the Management Team.
- Lead by example through professionalism, urgency, teamwork, and a positive attitude.
- Follow all company policies, recipes, procedures, and directions from the Management Team.
- Perform other duties as assigned to support kitchen operations.
Qualifications
- Five (5) or more years of professional kitchen experience preferred.
- Previous experience leading or supervising a kitchen team preferred.
- Strong leadership, communication, and organizational skills.
- Ability to work efficiently in a high-volume, fast-paced environment.
- Strong knife skills and knowledge of fundamental cooking techniques.
- Ability to multitask, prioritize, and make sound decisions under pressure.
- Dependable, punctual, and committed to maintaining high standards of food quality, cleanliness, and teamwork.
- Ability to stand for extended periods and frequently lift and carry up to 50 pounds.
- Availability to work evenings, weekends, and holidays as business demands.
Pay: $25.00 per hour
Benefits:
- 401(k)
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid training
- Vision insurance
Work Location: In person
