Job Title: Lead Line Cook
Reports To: Sous Chef / Chef de Cuisine / Executive Chef
Department: Back of House – Culinary
Employment Type: Hourly, Non-Exempt
About José Andrés Group
José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.
Position Summary
The Lead Line Cook is a hands-on station captain who ensures prep, station readiness, and service execution meet JAG standards every shift. You’ll set the pace, coach cooks, troubleshoot in real time, and partner with culinary leadership on quality control, food safety, and pars—delivering consistency, speed, and teamwork during high-volume service.
Key Responsibilities
Line Leadership & Service Execution
- Set the pace on the line; run a core station and support neighboring stations during peaks.
- Coordinate with expo to manage ticket order, coursing, and window times; protect hot-food integrity.
- Lead “fix-now” recovery on remakes; communicate 86s/low pars to leadership promptly.
Mise en Place, Pars & Production
- Own line readiness: conduct line checks, verify station pars, and ensure mise en place is to spec at open.
- Translate covers/forecast into prep lists; adjust pars throughout the shift and for the next day.
- Label/date, practice FIFO, and monitor hold times and batch yields.
Quality, Recipes & Training
- Uphold standardized recipes, seasoning, texture, temperature, and presentation standards.
- Conduct quick tastings and spot-training on techniques (knife work, fire management, plating).
- Support menu changes/specials with mise en place walk-throughs and teach-backs.
Food Safety & Sanitation
- Enforce DOH/HACCP: cooling logs, hot/cold holding, allergen/cross-contact protocols, and hygiene standards.
- “Clean as you go”; complete opening/closing side work and scheduled deep cleans.
Inventory, Waste & Cost Awareness
- Assist with receiving: check quality/temperatures and storage by zone.
- Track yields and waste; reinforce portion control and recipe adherence to meet COGS targets.
- Flag variances, spoilage, and equipment issues; propose solutions.
Equipment & Facilities
- Operate grills, fryers, ovens, slicers, immersion blenders, and smallware safely.
- Perform basic maintenance (filter fryers, descale/clean) and tag out unsafe equipment; submit work orders.
Teamwork, Culture & Communication
- Model professionalism, punctuality, and respectful communication; contribute to an inclusive, learning-focused kitchen.
- Keep clear shift hand-offs/notes; partner closely with FOH on pacing and guest needs.
Required Qualifications
- 2–3+ years professional kitchen experience with strong line proficiency (grill, sauté, fry, garde manger).
- Demonstrated ability to lead a station and guide peers during peak service.
- Knowledge of HACCP/food safety; Food Handler certification (or ability to obtain).
- Strong organization, urgency, and calm under pressure; clear communicator and teammate.
- Schedule flexibility (nights, weekends, holidays).
Working Conditions & Physical Requirements
- Stand and move for extended periods (up to 8+ hours); frequent bending/reaching.
- Lift/carry/push/pull up to 35–50 lbs.
- Continuous exposure to heat, steam, refrigeration, and cleaning chemicals; repetitive knife/equipment use.
- Slip-resistant footwear required.
In Return, We Offer You
- Competitive hourly pay with opportunities for advancement
- Eligible health & wellness benefits (for qualifying positions)
- Employee dining and partner discounts
- Growth in a values-driven, award-winning hospitality group
Equal Opportunity Employer
José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.
