"Line Cook Lead"

Job Description

Under supervision from a Sous Chef, the Line Cook Lead is responsible for ensuring the overall preparation, sanitation and monitoring of cooked foods for an assigned area in the Fawcett Center operation. The Line Cook Lead operates as a key part of the culinary and management teams and with regard to directing the workflow of a team of full-time and student employees within a food station or preparation area, as well as cooking meats, poultry, and seafood, breakfast items such as eggs, quiches, pancakes, meats, potatoes, cereals, and fruits, and presenting the finished products garnished and ready for service. Creates station diagrams, daily specials, writes prep lists, and assist with menu suggestion, menu writing and plating design. The Line Cook Lead creates and interprets, as well as assists other in interpreting recipes and the measuring of ingredients. The Line Cook Lead is also knowledgeable in the proper operation of standard kitchen equipment and is skilled in training others on the equipment's proper and safe use. Additional hours, nights, and weekends may be required based on business need.

Minimum Education Required

High School diploma or GED. Certification or vocational training may be required. Associate degree in relevant field may be preferred. 4 years of relevant experience required. 6 or more years of relevant experience preferred.

Desired Qualifications

Associates degree in hospitality management, culinary arts, and/or at least 3 years of cooking experience preferably in a restaurant or conference center; ability to work as part of a team; ability to operate all kitchen equipment;

FUNCTION: Food Service

SUB-FUNCTION: Culinary Services

CAREER BAND: Technical

CAREER LEVEL: T4

Categories:

Food Services/Hospitality/Events

Staff/Administrative

Posted: 24-Jan-26

Type: Full-time

Internal Number: R138980