City, State:

The Lead Line Cook is responsible for supervising food preparation for all culinary operations, ensuring food quality, quantity control, taste, and presentation are maintained according to established standards. This role also oversees culinary staff, ensuring smooth operations and compliance with health and safety regulations.

Essential Functions and Duties

• Supervises culinary staff, including hiring, scheduling, and performance management.

• Oversees cooking operations, ensuring adherence to methods, portioning, and garnishing standards.

• Prepares and cooks food items according to designated recipes.

• Ensures food quality, taste, temperature, and presentation meet established standards.

• Manages inventory by receiving, checking, and rotating food supplies.

• Ensures proper food storage and prevents spoilage by following sanitation standards and health regulations.

• Accommodates guest requests for special food items as available.

• Collaborates with Banquet and Outlet Managers to forecast demand and plan for special events

• Works with stewards to maintain cleanliness, stock levels, and equipment in assigned stations.

• Monitors safety and security protocols within the kitchen.

• Attends monthly department meetings and contributes to ongoing team development.

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties.

Required Experience, Education, and Skills:

• Minimum of 3 years of experience in a similar culinary position; 2-year culinary degree preferred.

• Strong knowledge of cooking methods, portioning, and presentation standards.

• Experience in supervising a culinary team, including training and performance management.

• Ability to follow recipes accurately and ensure consistent food quality.

• Knowledge of food safety, sanitation, and health regulations.

• Strong organizational skills to manage kitchen operations and inventory.

• Ability to work under pressure in a fast-paced environment, while maintaininghigh standards of service.

Work Environment

• Must be able to stand and walk for extended periods.

• Must be able to lift up to 50 lbs. regularly and handle objects weighing up to 25 lbs.

• Requires working in an indoor environment, often exposed to high temperatures and temperature variations.

• Frequent exposure to cleaning chemicals, kitchen equipment, and moving mechanical parts.

• Flexibility to work in a fast-paced kitchen, including nights, weekends, and holidays.

Other Duties:

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the team member for this job. Duties, responsibilities, and activities may change at any time with or without notice.