Lead Line Cook

Lead Line Cook responsible for supervising food preparation for all culinary operations, ensuring food quality, quantity control, taste, and presentation are maintained according to established standards. This role also oversees culinary staff, ensuring smooth operations and compliance with health and safety regulations. Essential duties include supervising culinary staff (hiring, scheduling, performance management), overseeing cooking operations (adherence to methods, portioning, garnishing), preparing and cooking per recipes, ensuring quality, taste, temperature, and presentation meet standards, managing inventory, sanitation and storage, accommodating guest requests, coordinating with Banquet and Outlet Managers for forecasting and events, working with stewards to maintain cleanliness and equipment, enforcing safety protocols, and participating in department meetings. Requires minimum 3 years in a similar role, 2-year culinary degree preferred, strong knowledge of cooking methods, supervision experience, recipe adherence, food safety knowledge, organizational skills, and ability to work under pressure in a fast-paced environment. Benefits include comprehensive coverage and opportunities within Stonebridge’s hospitality portfolio.