Lead Line Chef

About This Role

As a Lead Line Chef, you will oversee the production of line employees, maintain sanitation and safety standards, and ensure open communication between service and cooking staff in a fast-paced restaurant environment.

Responsibilities

• Ensure the highest degree of sanitation and safety in the kitchen
• Oversee production of line employees
• Ensure open communication between service staff and cooking staff
• Check with the room Chef on restaurant work needs
• Prepare food items to specific standards
• Maintain proper use, cleaning, and handling of all equipment and products
• Clean and stock as needed
• Execute responsibilities and assignments in a timely manner

Requirements

• Ability to understand and comply with company and departmental rules, regulations, policies, and procedures
• Skill in establishing and maintaining effective working relationships with staff and guests
• Knowledge of use, cleaning, and breakdown of kitchen equipment
• Ability to maintain a consistent work speed under normal conditions

Qualifications

• High School diploma or equivalent