Lead Line Cook

Our Lead Line Cooks are responsible for executing and supervising AM/PM production, prep, and batch work that sets the foundation for the entire day. This role ensures sauces, proteins, and pantry items are prepared accurately, on time, and to Liu’s Café standards.

This position is the backbone of the restaurant’s consistency. The Lead Line Cooks coordinate with the Prep Leads and General Manager to ensure all production is completed before service begins (and refiring throughout service to maintain product coverage), preventing 86s, reducing waste, and ensuring smooth pacing throughout the day.

• Complete and oversee all batch prep sheets 

• Ensure every batch meets yield, flavor, texture, and quality standards.

• Assign and supervise prep tasks for morning cooks.

• Work closely with the Prep Leads to coordinate oven usage, fridge space, and AM/PM workflow.

• Conduct morning quality checks on bases, proteins, and mise en place.

• Maintain standardized recipe execution without deviation.

• Record batch yields daily and report variances.

• Communicate low pars and production shortages to the General Manager.

• Assist with daily receiving as needed.

• Maintain clean and organized walk-ins, lowboys, and dry storage.

• Ensure line team is clocked in appropriately and working efficiently.

• Adjust prep workflow based on volume, seasonality, and weekly patterns.

• Communicate staffing gaps or issues to the General Manager.

• Maintain full AM/PM kitchen setup: sanitation buckets, labeling, and workstation organization.

• Ensure all cooks follow food safety standards, proper dating, and storage.

• Conduct opening/closing kitchen checklists daily.

• Participate in morning huddles with General Manager.

• Pass off clear notes to PM Line Lead on inventory, yields, special items, or production changes.

• 1–2 years of prep or lead cook experience.

• Ability to manage batch production with consistency.

• Strong organizational and time management skills.

• Food Handler’s Certification required.

• Able to work early mornings, weekends, and high-volume days.

• Comfortable managing 1–4 line staff depending on volume.

• Accuracy and consistency of all AM prep and batch items

• On-time completion of morning production before service

• Yield accuracy and waste reduction

• Cleanliness, organization, and food safety compliance

• Communication handoff to PM lead