Lead Line Cook Expectations and Responsibilities 

Do you know how to work a wood-fired pizza oven?  Do you have a good sense of humor?

Roberta’s is looking for an up-and-coming line cook to assist our chef in running a quick-service kitchen that does lots of scratch cooking.  Candidates who are positive, upbeat and enthusiastic about leading a team through service will be given strong consideration.  

In general, a Lead Line Cook acts as the Chefs’ eyes and ears in the kitchen, as well as the Chefs’ proxy in their absence. The Lead Line Cook should be a leader-by-example at all times and set a standard of conduct in the kitchen and around the restaurant. They should know the prescribed methods of working in our kitchens and be able to respectfully and confidently correct other cooks when they are not working within Roberta’s methods or up to our standards. 

Specific expectations and responsibilities of the Lead Line Cook position: 

• Answer other cooks’ questions or get the answer from a Chef when the Lead Line Cook is unable to provide one. 
• Run service in a chef’s absence. 
• Set a menu for service in a Chef’s absence, making necessary adjustments according to product availability or seasonal menu changes. 
• Master all stations within their respective kitchens, including expo, register and oven. 
• Set up and shut down the kitchen, delegating tasks for the most efficient operation. 
• Train new hires and trails. 
• Expectations: 

○ Ability to work all stations

○ Complete prep lists and execute all prep as needed. 

○ Complete basic vendor orders

○ Complete prep lists and execute all prep as needed.