Job Title: Lead Line Cook
Reports To: GM
Department: Kitchen
Location: Blacksteer Steakhouse & Saloon
Job Type: Full-Time
Position Summary:
The Lead Line Cook is responsible for overseeing the kitchen staff and ensuring the preparation and presentation of high-quality food in a fast-paced restaurant environment. The Lead Line Cook will assist in menu planning, managing kitchen operations, and maintaining cleanliness and safety standards. This role requires a strong understanding of kitchen operations, leadership abilities, and culinary expertise.
Key Responsibilities:
Food Preparation & Cooking:
Prepare and cook food according to restaurant recipes, specifications, and presentation standards.
Ensure all dishes are prepared in a timely manner while maintaining consistency and quality.
Supervise and assist the line cooks in their duties, ensuring proper techniques are followed.
Leadership & Training:
Lead, motivate, and train line cooks and kitchen staff, ensuring proper kitchen procedures are followed.
Delegate tasks and responsibilities efficiently, ensuring smooth kitchen operations.
Provide guidance and feedback to improve performance and uphold food quality standards.
Quality Control:
Ensure all food leaving the kitchen is up to the restaurant's quality standards.
Conduct regular taste tests and review presentation to ensure consistency.
Monitor portion sizes, garnishing, and food plating to ensure they meet restaurant standards.
Inventory & Stock Management:
Assist with inventory control and monitor stock levels of ingredients.
Help place orders to maintain kitchen supplies and ensure the efficient use of ingredients.
Report any equipment malfunctions or issues with inventory to the Executive Chef/Sous Chef.
Kitchen Operations:
Ensure all kitchen equipment is in proper working order and maintain cleanliness in the kitchen.
Follow all safety, sanitation, and health regulations at all times.
Maintain a clean and organized workstation, adhering to food safety standards.
Monitor kitchen cleanliness and ensure it meets restaurant standards.
Collaboration & Communication:
Communicate effectively with front-of-house staff to ensure timely and accurate food delivery.
Work closely with other kitchen staff to maintain smooth and efficient operations.
Assist in managing any kitchen-related issues, including food shortages or customer complaints.
Assist in Menu Development:
Collaborate with the GM to create and modify menu items.
Help with recipe development and ensure the kitchen team is trained on new dishes.
Qualifications:
Proven experience as a Line Cook, with at least 2 years in a leadership or supervisory role.
In-depth knowledge of kitchen procedures, food safety, and sanitation.
Strong cooking skills, with the ability to prepare dishes quickly and to a high standard.
Ability to work under pressure in a fast-paced environment.
Strong organizational and time management skills.
Excellent communication and team collaboration skills.
Ability to train and lead staff effectively.
High school diploma or equivalent; culinary school degree preferred.
Certification in food safety and handling (e.g., ServSafe) is a plus.
Physical Requirements:
Ability to stand for long periods of time.
Ability to lift and carry heavy items (up to 50 lbs).
Ability to work in hot, fast-paced kitchen conditions.
Work Environment:
The Lead Line Cook will work in a commercial kitchen environment, which can be loud, hot, and physically demanding. The role may require evenings, weekends, and holiday shifts, depending on the restaurant's operating hours.
