Kitchen Lead/Line Cook

Operations Leadership: Manages daily kitchen flow, coordinates station activities, and ensures timely, accurate, and consistent, high-quality plating of food.

Supervision & Training: Mentors and instructs line cooks and prep staff on techniques, recipes, and safety procedures.

Initiative: Creativity to create and implement new and interesting seasonal menu items.

Quality Control: Monitors food production, ensuring proper portion control, temperatures, and sanitation protocols are met.

Inventory & Prep: Assists chefs with inventory monitoring, food prep for service, and tracking ingredient freshness.

Maintenance: Oversees the cleaning and organization of workstations, walk-ins, and kitchen equipment.

Qualifications & Skills
Experience: Several years of experience as a line cook, with proven culinary knowledge.

Leadership: Ability to manage a team under pressure in a fast-paced environment.

Technical Skills: Deep understanding of cooking methods (grill, sauté, etc.), food safety (Serve safe certificate), and sanitation.

Communication: Strong organizational and interpersonal skills.

Reliably available to work Thursday-Monday and show up on time.