Lead Line Cook - Dean's Steakhouse

Responsibilities

• Serve as a Sous Chef in training — stepping into full kitchen management responsibilities and overseeing all BOH operations in the Sous Chef's absence
• Mentor and collaborate with Entry Level Cooks, Line Cooks, culinary apprentices, and stewards while managing daily food preparation and production in the food outlet
• Follow company F&B procedures, health department regulations, and federal food safety guidelines
• Aid in maintaining food cost and labor cost standards to meet financial targets
• Check ingredient freshness; enforce all recipe standards and portion-use records across the team
• Monitor guest feedback scores and proactively influence food quality and service consistency
• Foster a culture of cooperation, respect, and professional kitchen standards among all coworkers
• Perform other duties as assigned

Requirements

Solid working knowledge of all commercial kitchen equipment and culinary preparation techniques

Demonstrated proficiency in sautéing, broiling, frying, roasting, butchery, garde manger, pantry, and breakfast cookery

Experience leading or mentoring kitchen staff — prior lead cook or senior cook experience strongly preferred

Culinary degree, culinary school training, or apprenticeship preferred — not required

What You Can Look Forward To

• Medical, Dental, and Vision insurance (starting Day 1)
• Life Insurance and Disability Insurance
• Paid Parental Leave
• DailyPay option
• Employee Assistance Program (EAP)
• 401(k) with company match
• Vacation/Paid Time Off (PTO) with rollover
• Unlimited referral bonuses
• Leadership development and tuition reimbursement
• Discounts on hotel rooms, dining, and other travel/entertainment experiences