Cook / Line Lead

Job Summary/Overview

The Level 2 Cook is a skilled professional responsible for independently operating a specific station, maintaining high-quality food production, and assisting with the training of Level 1 cooks. This role requires technical proficiency, consistency, and strong communication within a dining setting.

Essential Duties and Responsibilities

The following statements describe the principal functions of this position and the scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may be expected to perform other duties as assigned, including working in other areas to cover absences or balance the workload. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Lead a specific station (sauté, grill, Garde manager, etc.) with minimal supervision.
• Prepare, cook, and plate menu items according to restaurant specifications and presentation standards.
• Check product quality, freshness, and portion control throughout the shift
• Coordinate timing with other stations to ensure synchronized plating.
• Execute menu specials and seasonal dishes as directed by the Sous Chef or Executive Chef.
• Monitor food waste and contribute to cost-control initiatives.
• Ensure all kitchen tools, utensils, and equipment are properly maintained and sanitized.
• Assist in inventory management and ordering supplies for the assigned station.
• Train and mentor Level 1 cooks, guiding technique and standards.
• Uphold fine dining presentation, portion, and timing expectations.
• Communicate clearly with team members and front-of-house staff during service.
• Participate in menu tastings, lineups, and post-service debriefs.
• Maintain professional appearance and demeanor at all times.
• Comply with health, safety, and sanitation policies.
• Perform other duties as assigned.