Lead Line Cook

Position: Lead Line Cook
Department: Kitchen / Back of House
Reports To: Executive Chef / Kitchen Manager / General Manager
Position Type: Full-Time

Position Summary

The Lead Line Cook is responsible for overseeing daily kitchen production and helping ensure the kitchen operates efficiently, consistently, and professionally. This individual leads by example, supports and directs other line cooks, maintains food quality and presentation standards, and ensures that all food is prepared according to established recipes and procedures.

The Lead Line Cook must be hands-on, organized, dependable, and capable of maintaining control of the kitchen during busy service periods. This position requires strong cooking skills, leadership abilities, attention to detail, and the ability to hold team members accountable.

1. Primary Job Responsibilities

Kitchen Operations

• Oversee daily kitchen preparation and line setup.

• Ensure all stations are properly stocked and ready before service.

• Monitor food preparation, cooking times, and plating standards.

• Ensure all dishes are prepared according to recipes and portion requirements.

• Maintain consistency in food quality, taste, and presentation.

• Keep kitchen operations moving efficiently during busy periods.

• Assist with cooking and food preparation as needed.

Leadership and Team Management

• Lead and direct line cooks during daily operations.

• Assign station responsibilities and communicate daily priorities.

• Ensure cooks are completing their assigned responsibilities.

• Train new kitchen employees on recipes, procedures, and expectations.

• Address performance issues and report ongoing concerns to management.

• Set a positive example through professionalism, punctuality, and teamwork.

• Help maintain a respectful and productive kitchen environment.

Food Safety and Cleanliness

• Enforce proper food handling and sanitation procedures.

• Monitor food temperatures and ensure proper storage.

• Ensure proper labeling and dating of food products.

• Maintain clean workstations, equipment, and food preparation areas.

• Ensure employees follow health department regulations.

• Monitor cleaning schedules and ensure side work is completed.

Inventory and Food Cost Control

• Monitor food levels and communicate shortages to management.

• Assist with inventory counts and product organization.

• Monitor portion sizes to prevent unnecessary food waste.

• Follow FIFO (First In, First Out) inventory procedures.

• Report spoilage, waste, and product inconsistencies.

• Assist with receiving and checking deliveries.

2. Daily Duties and Expectations

3. Leadership Expectations

A Lead Line Cook is expected to:

1. Take ownership of the kitchen during assigned shifts.

2. Lead by example instead of simply telling others what to do.

3. Maintain high standards even when management is not present.

4. Communicate effectively with front-of-house employees and management.

5. Address problems immediately instead of allowing them to continue.

6. Remain calm and professional during high-volume service.

7. Ensure all employees understand their responsibilities.

8. Never compromise food quality, cleanliness, or safety to save time.

4. Required Qualifications

• Previous experience as a line cook, preferably in a high-volume restaurant.

• Previous leadership or supervisory experience preferred.

• Strong knowledge of kitchen operations and food preparation.

• Ability to follow recipes and maintain portion control.

• Knowledge of food safety and sanitation standards.

• Ability to multitask and work under pressure.

• Strong communication and organizational skills.

• Ability to work evenings, weekends, and holidays as required.

5. Performance Standards – How You Measure Success

These are the areas I would hold the Lead Line Cook accountable for: