Cook III - Lead Line Cook

Apply Job Type Full-time, Part-time Description The Lead Line Cook is a working leader on the hot line, specializing in grill and sauté, and sets the standard for quality, consistency, and execution during service. This role combines advanced technical culinary skills with leadership responsibilities, ensuring ingredients are prepared to the highest standards. The Lead Line Cook works closely with the Sous Chef and Executive Chef on inventory, production goals, and daily operations, and serves as the point person for the kitchen team during shifts. Key Responsibilities Line Leadership & Service Lead the kitchen line during service and be able to work all stations as needed. Expedite and coordinate orders with servers, ensuring smooth flow of tickets and timely service. Monitor and adjust the line in real time to meet performance and business needs. Provide coverage for teammates during breaks as needed to maintain uninterrupted service. Culinary Execution Prepare and execute menu items using advanced cooking methods including grilling, sautéing, roasting, braising, marinating, frying, steaming, and display cooking. Butcher premium proteins including high-end cuts of steak, game, fish, and shellfish. Maintain highest standards of quality, consistency, flavor, and presentation. Review daily menus and prep lists; consult with culinary leadership on production goals. Ensure all stations are fully stocked, organized, and ready for dinner service. Run the middle during service, keeping the line organized, tickets in the proper order, and food moving out of the kitchen accurately and on time. Communicate clearly with the kitchen team to maintain smooth service and consistent ticket times. Complete the prep list at the end of each shift and ensure the walk-in is organized and properly stocked. Add low or out-of-stock items to the order board so they can be restocked for upcoming service. Complete and maintain daily temperature logs accurately. Be available to start shifts as early as 1:30 PM when needed and remain flexible to cover additional shifts based on business needs. Inventory & Ordering Monitor inventory throughout the shift and communicate low or out-of-stock items to the Chef and Sous Chef so items can be ordered or prepared before service. Responsible for protein and seafood inventory counts, working collaboratively with the Sous Chef and Executive Chef. Maintain station inventory and order stock for the following day or shift as required. Inform the Chef on duty of any issues affecting service, prep, or stock. Team Support & Development Train, guide, and mentor line cooks and prep cooks to strengthen skills and efficiency. Assist teammates with prep and support across multiple stations as needed. Promote a positive, collaborative kitchen culture with open communication. Support resolution of guest or associate concerns as directed by culinary leadership. Sanitation & Organization Maintain…