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lead-line cook.



The position acts as the charge cook in a designated work area and is responsible and accountable for complete food preparation and supervision of junior staff in the area. General supervision and direction is a key responsibility of being a lead-line cook, ensuring that the line is always functioning smoothly, safely and efficiently.   This position reports directly to the Sous Chef and also occasionally the Executive Chef.


Required Functions:

• Supervises and assigns duties to staff involved in the operation of the assigned work area, ensuring duties are carried out effectively.

• Performs as working supervisor, responsible for all food preparation and cooking in assigned area, i.e., main meal preparation, bakeshop, etc.

• Prepares requisitions for groceries and supplies on a daily basis, checking inventories and quality of all meats and grocery supplies received.

• Assists in creating prep sheets for staff and making sure they are completed in a timely manner.

• Is up to date with menu items and food allergies associated.

• Ensures food portioning is controlled by monitoring food distribution.

• Inspects and reports any faulty equipment to senior personnel.

• Ensures kitchen area is clean and sanitary.

• Carries out on-the-job training and instruction for new staff.

• Performs other related duties as assigned.



• Good knowledge of principles of quantity food preparation, portion control and meal service.

• Ability to follow menus and to adjust recipes to apply to quantity cooking.

• Able to prepare and supervise the preparation of special diets in accordance with formulas, recipes and daily work charts, involving careful weighing or measuring of ingredients and servings as required.

• Good knowledge of proper methods of handling and storing food.

• Ability to supervise, instruct and give on-the-job training to others and evaluate programs.

• Basic knowledge of most food allergies and what they entail.


Physical Demands:

The employee is occasionally required to sit; climb or balance; and stoop or kneel.  In this position you will frequently lift and/or move objects up to 10 pounds and occasionally lift and/or move objects up to 25 pounds.


Education, Training and Experience:

• Completion of a recognized course in cooking or food service supervision.

• Minimum of two years' experience as a cook performing quantity cooking.

• Some supervisory experience or a combination of training and experience .

• Ability to teach people that may have little to no training in the food service industry.


**Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

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