Lead Line Cook

Responsibilities

• Lead the culinary team in preparing and presenting high-quality dishes that delight our guests.
• Ensure all food preparation meets our standards for taste, quality, and presentation.
• Collaborate with the kitchen staff to maintain a clean, organized, and efficient workspace.
• Oversee the daily mise en place, ensuring all ingredients are fresh and ready for service.
• Coordinate with the front‑of‑house team to ensure seamless service during peak hours.
• Mentor and train junior kitchen staff, fostering a culture of learning and growth.
• Monitor inventory levels and assist in ordering supplies to maintain optimal stock levels without waste.

Physical Requirements

• Must be able to tolerate temperature changes from hot to cold and cold to hot.
• Must be able to tolerate noise, vibration, and a variety of physical conditions such as proximity to moving mechanical parts, electrical currents, working on scaffolding and high places.
• Must be able to tolerate atmospheric conditions, such as fumes, odors, dust, mists, gases and/or poor ventilation.
• Sit, stand, walk, stoop, kneel, crouch, or crawl occasionally.
• Frequently use hands for keyboard and arms to reach.
• Heavy work – occasionally lift and/or move up to 50 lb of force.
• Light work – frequently lift and move up to 10 lb.
• May be required to lift trays of food or food items weighing up to 30 lb occasionally.
• Must be able to push and pull carts and equipment weighing up to 250 lb frequently.

Availability

Must be able and flexible to work as required by business demands, most specifically days, nights, weekends & holidays.

Schedule

This is a part‑time position. Availability must include a mix of weekdays, evenings, weekends, and holidays based on business needs.

Pay

Compensation: $21 – $24 hourly.