Lead Grill Cook

LB Steak in Bishop Ranch is hiring a Lead Grill Cook to anchor our grill station. As the most

senior cook on the grill, you set the standard for quality, temperature accuracy, and pace, the

three things our steakhouse experience depends on. You are the person the line looks to when

the rail fills up, and the person we trust to bring along the rest of the grill team.

This is a hands-on role, not a management position. You will spend the majority of your time on

the line, owning the grill station from prep through service. You will partner with the Executive

Chef to maintain LB Steak standards, support newer cooks on technique, and contribute to a

kitchen culture rooted in craftsmanship and consistency.

This role reports to the Executive Chef and is a meaningful step on the culinary growth path at

LB Steak and across the Vine Hospitality family of restaurants.

• Hit temperature, doneness, and timing on every plate, with 100% responsibility for the

quality of what leaves your station.

• Set the pace of the grill during service, calling and firing in sync with the expediter and

the rest of the line.

• Maintain consistent portioning, plating, and garnishing according to current menu and

Chef standards.

• Uphold every menu item prepared on the grill to the rules, recipes, and standards set by

the Executive Chef.

• Participate in tastings, line checks, and menu rollouts to stay current on changes and

seasonal offerings.

Team Support & Development

• Serve as the go-to resource on the grill, supporting and training newer line cooks on

technique, pacing, and station setup.

• Lead by example through cleanliness, focus, and professionalism during every shift.

• Communicate clearly and respectfully with BOH and FOH teammates, including the expo

and service team during the push.

• 3–5 years of professional kitchen experience in a high-volume, polished-casual,

steakhouse, or fine-dining environment, including 3+ years on a grill or hot line station.

• Strong protein cookery fundamentals and confidence working with premium cuts.

• Food Handler Certification (or willingness to obtain prior to start).

• Authorized to work in the United States.

• Available to work evenings, weekends, and holidays as scheduled.

• Full-time, hourly, non-exempt position.

• Must be able to remain in a standing position for up to 8 hours per shift.

• Ability to walk while safely lifting and balancing items such as food trays frequently

weighing up to 30 pounds.

• Frequently walk, bend, stoop, use hands to handle or feel, and reach with hands and

arms.

• Frequently lift and/or move up to 30 pounds.

• Comfortable working in a hot kitchen environment around open flame and live cooking

equipment.