Lead Line Cook

Lead Line Cook

Position Overview

The Lead Line Cook plays a key role in executing daily kitchen operations, ensuring consistency, quality, and efficiency during service. This position supports the Executive Chef and Sous Chef by leading the line during service, assisting with prep production, and occasionally overseeing closing procedures.

The ideal candidate is highly organized, dependable, skilled in execution, and capable of maintaining high standards in a fast-paced environment. Bilingual (English/Spanish) candidates are strongly preferred.

Key Responsibilities

Service Execution

• Lead assigned station during service, ensuring all dishes are prepared accurately, efficiently, and to the highest quality standards.

• Maintain strong communication with the culinary team to ensure smooth ticket flow and timing.

• Assist in coordinating the line during peak service to maintain consistency and presentation standards.

• Ensure proper portioning, plating, and adherence to recipes.

Prep & Production

• Execute daily prep lists with precision and attention to detail.

• Assist in organizing and maintaining prep pars and station readiness.

• Ensure proper labeling, dating, and storage of all products.

• Support menu development tastings and special event prep as needed.

Closing & Operational Support

• Occasionally serve as mid-shift or closing lead when assigned.

• Oversee proper breakdown, cleaning, and sanitation of stations and kitchen areas.

• Ensure all food is stored properly and pars are updated before close.

• Communicate any inventory shortages, maintenance issues, or operational concerns to leadership.

Team Leadership

• Support training and onboarding of new line cooks and prep cooks.

• Model professionalism, urgency, and respect in the kitchen.

• Help maintain a positive, accountable, and collaborative work environment.

• Assist in upholding kitchen standards for safety, cleanliness, and organization.

Quality & Compliance

• Maintain strict adherence to food safety and sanitation standards.

• Ensure all equipment is used and maintained properly.

• Follow all local health regulations and company policies.

Qualifications

• 2+ years of experience on a professional kitchen line.

• Strong understanding of cooking techniques and station organization.

• Ability to work efficiently under pressure.

• Bilingual in English and Spanish preferred.

• Flexible availability, including evenings, weekends, and holidays.

A Timeless Luxe Culinary Experience