Lead Line Cook (Cook I)

Description

The Lead Line Cook (Cook I) is a hands-on culinary leader responsible for executing high-quality food production while leading assigned kitchen stations during service. This role supports the Executive Chef and Sous Chefs by maintaining standards, training junior cooks, controlling waste, and ensuring the kitchen operates efficiently, cleanly, and professionally. The Lead Line Cook sets the pace and tone on the line and is expected to model discipline, teamwork, and pride in execution.

Requirements

KEY RESPONSIBILITIES

•Kitchen & Line Operations

•Lead assigned kitchen stations during service, ensuring proper setup, organization, and readiness.

•Prepare, cook, and plate menu items consistently according to established recipes, portioning, and presentation standards.

•Maintain speed, accuracy, and composure during high-volume service periods.

•Open and close kitchen stations according to established cleanliness, sanitation, and safety procedures.

•Quality, Safety & Standards

•Ensure consistent taste, texture, and appearance of all dishes leaving the kitchen.

•Uphold all food safety, sanitation, and health department standards, including HACCP guidelines.

•Maintain an exceptionally clean, organized, and inspection-ready workstation at all times.

•Leadership & Team Development

•Assist in training, mentoring, and supporting junior culinary staff.

•Reinforce kitchen standards, systems, and expectations set by the Executive Chef and Sous Chef.

•Serve as a role model for professionalism, urgency, teamwork, and accountability.

•Inventory, Waste & Menu Support

•Monitor product levels, proper storage, and FIFO rotation.

•Actively minimize food waste and report shortages or quality concerns.

•Assist with menu development, specials, and recipe testing as requested.

•Communication & Collaboration

•Communicate clearly with Chefs and front-of-house teams to ensure smooth service and guest satisfaction.

•Escalate operational issues appropriately and contribute solutions when possible.

•Demonstrate a growth mindset and commitment to continuous improvement.

QUALIFICATIONS

•Minimum 2+ years of experience as a line cook, with demonstrated leadership or station-lead responsibility.

•Strong foundational cooking skills and understanding of professional kitchen operations.

•Solid knowledge of food safety, sanitation, and culinary best practices.

•Ability to lead by example in a fast-paced, team-oriented environment.

•Strong communication, organization, and time-management skills.

•Willingness to learn, adapt, and align with the Club’s culture and standards.

•ServSafe or equivalent food handler certification preferred.

•Ability to lift up to 50 lbs. and stand for extended periods.

•Availability to work flexible hours, including nights, weekends