Cook III- Lead Line Cook

Job description

Description The Lead Line Cook is a working leader on the hot line, specializing in grill and sauté, and sets the standard for quality, consistency, and execution during service. This role combines advanced technical culinary skills with leadership responsibilities, ensuring ingredients are prepared to the highest standards. The Lead Line Cook works closely with the Sous Chef and Executive Chef on inventory, production goals, and daily operations, and serves as the point person for the kitchen team during shifts. Schedule: This position requires availability from 3:00 PM – 11:00 PM shifts, must be available to work on the weekends . Key Responsibilities: Line Leadership & Service: - Act as leader of the hot line during service, working grill and sauté on a nightly basis. - Expedite and coordinate orders with servers, ensuring smooth flow of tickets and timely service. - Monitor and adjust the line in real time to meet performance and business needs. - Provide coverage for teammates during breaks as needed to maintain uninterrupted service. Culinary Execution: - Prepare and execute menu items using advanced cooking methods including grilling, sautéing, roasting, braising, marinating...