Lead Line Cook

New Orleans, LA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $16.50 - $21.00

Work Schedule

Standard Hours

Day Shifts

Benefits

Medical

Dental

Vision

Company-paid disability

Life insurance

Employee assistance program

Supplemental benefits

401(k) with match

Employee Discounts

Paid vacation

Sick Time

Job Description

Our establishment is a distinguished restaurant dedicated to offering an exceptional dining experience through high-quality and expertly prepared cuisine. We pride ourselves on our commitment to excellence, attention to detail, and fostering a professional yet enjoyable work environment for all team members. As a culinary leader in our community, we emphasize innovation in our à la carte menu offerings, focusing on fresh ingredients, precise cooking methods, and visually appealing presentations that consistently delight our guests. Our culture encourages personal growth and culinary development while maintaining high standards of food safety and kitchen operations.

The Lead Line Cook position plays a pivotal role within our kitchen team, serving as the front-line leader responsible for managing the production line and ensuring the preparation of consistent, high-quality dishes. This role necessitates advanced culinary skills, particularly in à la carte cooking techniques, meat temperature accuracy, and elegant food presentation. The Lead Line Cook supervises kitchen staff during shifts, assigning tasks, maintaining workflow, and stepping in for supervisors if needed. This is a full-time position ideal for seasoned cooks wishing to expand their leadership experience and hone their culinary expertise in a dynamic, fast-paced restaurant environment.

The chosen candidate will be responsible for preparing dishes ordered by waitstaff quickly and accurately while maintaining peak food quality. They will craft a broad array of sauces, compounds, and specialty items utilizing varied cooking methods such as poaching and sautéing. The role includes food preparation according to standardized recipes, proper storage procedures, and maintaining all kitchen stations, equipment, and utensils in accordance with regulatory sanitation standards. Moreover, the Lead Line Cook will support adjacent kitchen departments by assisting with prep work for upcoming shifts and days, promoting teamwork and efficiency across the kitchen.

In addition to culinary skills, strong leadership and organizational capabilities are essential. The role demands the ability to multitask effectively under pressure without compromising quality or safety standards. The Lead Line Cook must demonstrate a meticulous approach to food consistency and presentation and have a thorough understanding of food safety protocols. This is an excellent opportunity for motivated culinary professionals looking to grow into managerial positions while continually refining their craft in an inspiring restaurant setting.

Job Requirements

High school diploma or equivalent
Minimum of 6 months as a line cook and 3 months as a pantry/prep cook or an equivalent combination of experience
Ability to multitask and work efficiently under pressure
Strong culinary skills with expertise in à la carte cooking and food presentation
Knowledge of food safety, sanitation, and workplace safety standards
Leadership skills with the ability to guide and support line staff
Attention to detail and consistency in food quality and presentation

Job Qualifications

Minimum of 6 months as a line cook and 3 months as a pantry/prep cook or an equivalent combination of experience
Strong culinary skills with expertise in à la carte cooking and food presentation
Ability to multitask and work efficiently under pressure in a fast-paced environment
Leadership skills with the ability to guide, direct, and support line staff
Attention to detail and consistency in food quality and presentation
Knowledge of food safety, sanitation, and workplace safety standards
High school diploma or equivalent

Job Duties

Apply knowledge of à la carte cooking, meat temperatures, and presentation standards to deliver consistent, high-quality dishes
Prepare orders received from waitstaff quickly and accurately, ensuring food leaves the kitchen in peak condition
Produce sauces, compounds, and specialty dishes using appropriate cooking methods such as poaching, sautéing, and more
Prep food products using standard techniques and ensure readiness for service
Learn and master menus, recipes, preparation methods, and presentation guidelines
Store food properly in containers and at correct storage and holding temperatures
Support other kitchen departments by preparing items as needed and prep for the next shift and following day
Maintain workstations, utensils, equipment, and refrigeration in a clean and sanitary condition in compliance with state, county, and company regulations
When functioning in a lead capacity: assign tasks, oversee performance, and take responsibility for assigned staff in the absence of a supervisor
Other duties as assigned