The Lead Line Cook plays a crucial role in a fast-paced kitchen environment, leading a small team of 1-5 cooks to deliver high-quality food while managing costs and inventory. This position requires hands-on food preparation, weekly cost management using manual tracking systems, and occasional support for corporate events and restaurant promotions. Excellent people skills and a strong culinary background are essential for success in this role.

Responsibilities

• Prepare and cook food orders to high-quality standards
• Cost out entrees and manage weekly food costs manually
• Plan menus and support menu development
• Oversee inventory management with manual tracking
• Ensure kitchen safety and maintain quality control
• Support corporate events and restaurant promotions as needed
• Manage time effectively to meet service demands
• Lead and coordinate a small team of cooks

Required Qualifications

• 4+ years of experience in culinary arts

Preferred Qualifications

• Knowledge of food costing and food safety standards
• Experience in menu development and inventory control
• Strong team leadership and communication skills
• Adaptability and problem-solving abilities
• Effective time management