Lead Line Cook
On-siteTucson, Arizona, United States
Job Summary
Set up, stock, and break down hot and cold culinary stations daily while directing line cooks during peak service to maintain timing, consistency, and portion control. Execute advanced prep work including butchery, sauce fabrication, and complex food production, tasting throughout service to ensure strict adherence to recipes and flavor profiles. Enforce local health department regulations and HACCP standards for food storage, rotation, and temperature control while monitoring inventory levels, assisting with ordering, and minimizing food waste. Assist in training, onboarding, and coaching entry-level kitchen staff on culinary techniques. Requires valid ServSafe Manager certification, proficiency in sautéing, roasting, braising, and poaching, and ability to stand for long periods in high-temperature environments lifting up to 50 pounds. Part-time role with eligibility for healthcare and 401(k) match benefits.
Required Qualifications
- at least four years of cooking experience in a fine dining environment
- Valid local food handler or ServSafe Manager certification
- Proficient in all basic cooking methods (sautéing, roasting, braising, and poaching) and advanced knife work
- Strong verbal communication skills to effectively expedite orders and manage kitchen flow under pressure
- Ability to stand for long periods
- Ability to work in high-temperature environments
- Ability to lift up to 50 pounds
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