JOB SUMMARY

The Lead Line Cook is responsible for executing and overseeing assigned stations during service, ensuring dishes are prepared to the restaurant’s exacting standards. This role works closely with the Executive Chef and Executive Sous Chef to maintain quality, consistency, and pace, while setting the tone for the line through leadership, discipline, and professionalism.

REQUIREMENTS

• 5+ years of professional kitchen experience in a high-end or fine dining restaurant.
• Strong understanding of French culinary techniques and modern plating.
• Ability to work calmly and efficiently under pressure in a fast-paced environment.
• Proven leadership and communication skills.
• Exceptional attention to detail and commitment to quality.
• Flexible schedule, including nights, weekends, and holidays.
• Ability to stand for long periods and lift up to 50 lbs.

• Execute menu items with precision, speed, and consistency in a high-volume, high-end setting.
• Lead and mentor junior cooks, setting the pace and standard during service.
• Maintain full knowledge of all menu items, recipes, and plating standards.
• Coordinate with other stations to ensure smooth service flow.
• Enforce cleanliness, organization, and food safety standards at all times.
• Monitor prep levels, communicate shortages, and assist with ordering.
• Train new line cooks on techniques, station setup, and restaurant standards.
• Work collaboratively with the Chef team to execute specials and seasonal menu changes.
• Arrive 15 minutes early in a clean, pressed uniform, ready to work.
• Take ownership of assigned station and mise en place from prep through close.