Job Details

JobID: 26382Category: Food and BeverageJobSchedule: Full timePosted Date: 2026-05-01T21:10:20+00:00JobShift:On-site/Remote: On-Site| Full Time | Pay: $17.50 Hourly | Schedule: Sunday-Wednesday 8:00am-4:00pm Saturday 12:00pm-9:00pm (Thursday & Friday) |Weekly Earned Wage Access is an option for this position.Job Purpose or Objective(s): The Lead Line Cook (Cook 3) is an advanced experienced level position responsible for providing high-quality, fresh food to guests at eating establishments. You will report to the Sous Chef of your Venue.Primary Tasks:* You will prepare all soups, stocks, and sauces.* Maintain supplies of food, cleaning supplies, and other food preparation supplies.* Train and monitor cooking staff.* Conduct end of shift tasks including checking temp logs and ensuring kitchen is prepared for the next shift.* You will cook food by charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking.* Monitor quality of food being served.* Prepare multiple ingredients including washing, chopping, slicing, and peeling of fruits and vegetables.* Follow standardized recipes and methods to prepare meals that are cooked, tasty and visually appealing.* Follow established food preparation procedures and converted portion guidelines to control waste levels.* Practice proper food storage and follow suitable food serving temperatures.* Maintain a safe, sanitary, and organized work environment by practicing proper housekeeping procedure cleaning while working.* Perform other tasks as may be assigned.Job Requirements:* Food Safety Certification* Follow both written and verbal instructions* Proficient in the following cooking techniques: Charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking* Three (3) years of experience as a broiler/sauté cook in a high-end, high-volume restaurant.