Lead Line Cook (Intercontinental New Orleans 205)
On-site · New Orleans, Louisiana, United States
Job Summary
Lead Line Cook role focused on advanced à la carte execution, meat temperatures, and presentation standards on the production line. Responsible for preparing orders from waitstaff quickly and accurately, producing sauces and specialty dishes, prepping for service, mastering menus and recipes, storing food properly, and maintaining clean, sanitary workstations. When leading, assign tasks, oversee performance, and cover for the supervisor in their absence. Emphasizes leadership, multitasking under pressure, food safety, and collaboration with other kitchen staff.
Required Qualifications
- Minimum of 6 months as a line cook and 3 months as a pantry/prep cook; or an equivalent combination of experience.
- High School Diploma or equivalent required.
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