Lead Line Cook

Qualifications: Strong line cooking skills, including grilling, sautéing, frying, and food preparation in a fast-paced environment. Experience leading or supervising kitchen staff, with the ability to train, delegate, and support team members during service. Knowledge of food safety, sanitation standards, and proper food handling, including maintaining a clean and organized station. Ability to follow recipes, portion guidelines, and plating standards while ensuring consistent quality and presentation. Effective communication skills and the ability to work collaboratively with both back-of-house and front-of-house teams. Strong time management, organization, and multitasking abilities, especially during peak service periods. Previous experience in a restaurant or bar and grill setting; lead or senior line cook experience is preferred. Availability to work evenings, weekends, and holidays as required by business needs. Serv Safe or equivalent food handler certification, or willingness to obtain one.