Lead Cook

Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.

Key Responsibilities of the Lead Cook: 

• Incorporates safe work practices in job performance.


• Prepare and cook menu items according to established recipes and standards.


• Lead and coordinate kitchen line operations during service, ensuring timing, quality, and presentation.


• Supervise and train line cooks and prep staff in proper cooking methods, food handling, and sanitation procedures.


• Monitor food levels and assist with ordering, receiving, and proper storage of ingredients.


• Ensure all stations are set up and stocked prior to service.


• Maintain high standards of cleanliness and organization in all kitchen areas.


• Work closely with the Sous Chef and Executive Chef to assist in menu development, specials, and seasonal offerings.


• Uphold health, safety, and sanitation regulations as required by local, state, and federal laws.


• Support a positive and professional kitchen culture built on teamwork and respect.


• Assist in inventory control and minimizing food waste.


• Incorporates safe work practices in job performance.

Minimum Qualifications for the Lead Cook:

• Minimum 1–3 years of professional cooking experience; supervisory or lead experience preferred.


• Strong knowledge of cooking techniques, knife skills, and food safety standards.


• Ability to work in a fast-paced, high-volume environment while maintaining quality and composure.


• Excellent organizational and communication skills.


• ServSafe or equivalent food handler certification preferred.

Compensation: $23 - $25 depending on experience

Other Qualifications:

• Ability to read and speak English may be required in order to perform the duties of the job.


• Ability to work flexible hours, including nights, weekends, and holidays as business requires.