Description The Lead Line Cook assists the Executive Chef in the management of all kitchen and culinary activities. The Lead Line Cook has supervisory responsibilities over all kitchen staff. Also plates each dish and completes basic food prepping tasks for the restaurant. Preps and cooks from specific station, cleaning up prep areas and making sure the kitchen is stocked. Experienced working in a fast-paced kitchen, possesses excellent culinary skills and the ability to follow recipes and take directions from the Chef. Requirements Responsibilities Assist Chef supervising all kitchen activities, including cooking, cleaning, staffing, quality control, safety, and sanitation, opening and closing in the absence of Chef. When Chef is present, assist with all kitchen duties as directed by Chef Prepping Checking in inventory Ability to properly prepare all menu items. Ensure each plate/dish looks and tastes precisely as the Executive Chef has designed. Continuously maintain clean and sanitized work areas Ensure 100% compliance with ServSafe standards for time, temperature, and sanitation. Report any maintenance issues or repairs needed to the appropriate department Work harmoniously with front-of-house staff Qualifications Current ServSafe Food Handler certificate required pre-hire Previous line cook experience preferred Ability to work independently and as part of a team Strong attention to detail and a high level of cleanliness Good time management and organizational skills Ability to lift and carry heavy objects as needed