Top 5 Lead cook Jobs in Sturgis, Sd

Lead Line Cook
Buffalo Bodega —Deadwood, SD
- $24 - $25 an hour
- Full-time
- Mid-level
- Mentoring
- Cleaning
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Line Cook
Buffalo Bodega —Deadwood, SD
- $16 - $25 an hour
- Part-time
- Communication skills
- Entry level
- Kitchen
Quick Apply
Cook-Deli Prep
CBH Cooperative —Spearfish, SD
- $16 an hour
- Pass drug screening
- Entry level
- Kitchen
Quick Apply
Cook
Monument Health Lead Deadwood Hospital —Deadwood, SD
- $17.79 - $20.45 an hour
- Part-time
- Hospital
- High school diploma or GED
- Entry level
- Health savings account
- Health insurance
Quick Apply

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Cook
Dolan Creek Assisted Living —Sturgis, SD
This position is responsible for fostering teamwork with co-workers, showing initiative in overcoming obstacles, taking actions to assist others beyond job…
$16 - $17 an hour
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Cook
Rocksino by Hard Rock Deadwood —Deadwood, SD
Your culinary skills will help craft delicious, nutritious meals that meet safety standards and delight our guests.
$18 - $19 an hour
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5d

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Food Service Worker Lead - Dublin City School District
Aramark —Dublin, OH
Ability to work inside kitchen area, interact with heated equipment, steam, loud noise, chemicals and other at risk conditions.
$18 - $22 an hour
Cook - Senior Living
Senior Star —Dublin, OH
Maintain a spotless kitchen and uphold high standards of food safety, professionalism, and teamwork. Monday - Friday and Every Other Weekend 10:30 AM - 6:30 PM.
From $18.50 an hour
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Lead Line Cook

Buffalo Bodega -
Deadwood, SD

Quick Apply

Job Details

Full-time
$24 - $25 an hour

Qualifications

Kitchen health and safety standards
Food service health code compliance
Team leadership
Safety regulations
Employee relationship building
Communication with kitchen staff

Full Job Description

A Lead Line Cook is responsible for supervising kitchen staff, ensuring quality, consistency, and efficiency at specific cooking stations, while also training junior cooks, managing inventory, maintaining sanitation, and supporting Sous/Executive Chefs in daily operations and sometimes menu development, acting as a bridge between management and the line. They are responsible for the smooth execution of service, including prepping ingredients, plating dishes, enforcing health standards, and resolving issues. Communicate directly with management and FOH. Wage DOE.

Key Responsibilities

Staff Supervision & Training: Mentor and direct line cooks, apprentices, and stewards; train new hires on recipes, techniques, and station protocols; ensure compliance with workplace standards.
Kitchen Operations: Oversee food preparation at assigned stations (grill, sauté, fryers, etc.), ensuring quality, correct portioning, and timely service.
Inventory & Prep: Manage workstation stock, check food freshness, rotate inventory (FIFO), and assist with daily prep lists.
Quality & Safety: Enforce strict sanitation, hygiene, and food safety standards (HACCP); monitor equipment and report issues.
Leadership: Act as a resource for questions, resolve minor conflicts, and maintain a positive, cooperative work environment.
Support Management: Assist Executive & Sous Chefs with ordering, food cost control, and implementing new procedures.

Essential Skills & Qualifications

Proven experience as a line cook.
Strong understanding of various cooking methods, ingredients, and kitchen equipment.
Excellent communication, organizational, and leadership skills.
Ability to work under pressure and stay calm during busy periods.
Knowledge of federal, state, and local health/safety regulations.

Typical Duties During a Shift

Opening/Closing: Set up stations, restock, clean, and break down at shift end.
Service: Execute orders accurately and quickly, ensuring presentation standards are met.
Problem-Solving: Address unexpected issues with ingredients, equipment, or staff performance.

#hc218145

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