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The Lead Line Cook plays a vital role in Forepaugh's kitchen, acting as a working supervisor on the line. This person is responsible for executing high-quality dishes consistently, mentoring and coordinating with line cooks, and ensuring kitchen operations run smoothly during service. This is a hands-on leadership role suited to a seasoned cook ready to elevate quality in a fine-dining environment.
Key Responsibilities
Culinary Execution
- Prepare, cook, and plate menu items to exact recipe and presentation standards.
- Maintain consistency in flavor, portion size, and plating, reflecting Forepaugh's culinary identity.
- Master various cooking techniques -- sautéing, grilling, roasting, braising, etc. -- and implement them efficiently during service.
Leadership & Team Coordination
- Lead and support the kitchen line during service, delegating tasks and supervising junior cooks.
- Assist in training new cooks on stations, procedures, and standards.
- Communicate orders and timing with kitchen staff to ensure smooth service flow.
Quality & Safety Standards
- Maintain food safety and sanitation standards in compliance with health regulations (e.g., HACCP/ServSafe).
- Ensure mise en place is set up before service and line stations are clean and stocked.
Qualifications
Required Qualifications
- Proven experience as a line cook in a high-volume or fine-dining kitchen.
- Strong culinary skills and knowledge of cooking principles and techniques.
- Leadership ability and excellent communication under pressure.
- Thorough understanding of food safety, sanitation, and kitchen workflow.
- Ability to multitask, stay organized, and uphold high quality standards.
Preferred Skills
- Experience in upscale or historic restaurant environments.
- Familiarity with seasonal, locally sourced ingredients.
- Ability to assist in menu refinement or daily specials.
Working Environment
- Fast-paced, high-standard dining service.
- Team-oriented kitchen culture.
- Commitment to excellence in both food quality and guest experience.
EOE/AA
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