Lead Line Cook

The Lead Line Cook assists the Executive Chef and Sous Chef in supervising à la carte dining and special events, as well as overseeing kitchen closing duties. This position is well-suited for a motivated culinary professional seeking to build skills and experience toward a career in culinary management.

Principal Objective

To build skills and experience in support of a long-term career in culinary management.

Key Responsibilities

• Set up and prepare cook lines for daily service
• Assist with food preparation for member dining and special events
• Work with the Executive Chef to develop daily menu features
• Execute short-order and menu items throughout service while maintaining consistency and quality of presentation
• Coordinate service timing with front-of-house staff
• Maintain a clean, organized, and efficient work area
• Communicate purchasing needs for food ingredients and kitchen supplies
• Prepare a sustainable, appetizing daily staff meal
• Supervise kitchen closing duties, including product handling, storage, and cleanliness
• Maintain a positive and professional team atmosphere for both front and back of the house

Qualifications

• Culinary degree preferred
• Relevant line cook experience required
• Strong organizational, communication, and teamwork skills