A Lead Line Cook is a senior position in a kitchen brigade, responsible for overseeing the line cooks and ensuring that food preparation runs smoothly during service.
Here’s a quick breakdown of what the role typically involves:
Supervising line cooks: Ensuring consistency in food quality and presentation.
Station management: Overseeing one or multiple stations (grill, sauté, fry, etc.).
Expediting orders: Coordinating the timing and flow of dishes leaving the kitchen.
Training staff: Teaching new cooks recipes, techniques, and kitchen protocols.
Maintaining standards: Ensuring sanitation, safety, and portion control standards are met.
Prepping ingredients: Assisting with mise en place and inventory checks.
Problem-solving: Handling issues on the fly during busy service hours.
Qualifications:
Supervised kitchen staff on the line to ensure smooth and timely food preparation during high-volume service.
Trained new cooks on recipes, station setup, and kitchen safety protocols.
Managed inventory levels, assisted with ordering supplies, and reduced waste by optimizing prep and storage processes.
Maintained high standards of food quality, consistency, and presentation according to restaurant specifications.
Collaborated with the executive chef and sous chef to develop daily specials and refine menu items.
Ensured compliance with health and safety regulations, resulting in consistently positive inspection outcomes.
Adapted quickly to changing demands and led the team during busy shifts, maintaining efficiency and morale.