Lead Line Cook

Description

Lead Line Cook

Heirloom Restaurant Group

About Heirloom Restaurant Group

Heirloom Restaurant Group is a restaurant brand management company with more than 10 brands and a continued commitment to growth. We are a collection of individuals who care and work together each day to create meaningful experiences. Learn more at https://www.heirloomgroup.com.

We do not believe it is unusual to have life-changing experiences while breaking bread with others, and we have made it our mission to see that it happens more regularly. We recognize that we come from our local community and are ultimately responsible to our friends, families, neighbors, and associates. We take this responsibility seriously.

We focus our time and energy on finding individuals who share our values and creating partnerships that are mutually beneficial. Our job is not to interfere with the bounty our farmers and producers bring to us, but rather to allow its inherent beauty to shine through. By doing so in spaces that are comfortable and nurturing, we create the conditions for meaningful experiences to happen.

We cook food, we run restaurants, and we love what we do.

Position Summary

The Lead Line Cook plays a key role in daily kitchen operations by leading the line during service, maintaining high standards of food quality and consistency, and supporting the development of the kitchen team. This position works closely with the Executive Chef, Sous Chef, and other kitchen team members to ensure smooth, efficient service while upholding Heirloom Restaurant Group's culinary standards and values.

The ideal candidate leads by example, communicates effectively, takes pride in their craft, and understands the importance of teamwork, organization, and attention to detail. The Lead Line Cook helps create a positive kitchen environment where team members can grow, execute consistently, and contribute to meaningful dining experiences for our guests.

Responsibilities

Culinary Execution and Food Preparation

• Execute recipes, prep lists, and cooking procedures to ensure consistency, quality, and proper presentation across all menu items.
• Prepare, measure, and assemble ingredients accurately according to established standards.
• Organize and maintain station readiness before, during, and after service.
• Lead by example in cooking, plating, portion control, and presentation.
• Monitor cooking temperatures, timing, and techniques to ensure dishes meet quality standards.
• Ensure all stations are properly stocked and equipped for service.
• Maintain a strong understanding of menu items, ingredients, preparation methods, and modifications.
• Support the execution of seasonal menus, specials, and new dishes as directed by the culinary leadership team.

Leadership and Team Development

• Lead line operations during assigned shifts, ensuring the kitchen team works efficiently and cohesively.
• Provide direction, guidance, and support to line cooks and other kitchen team members.
• Demonstrate proper cooking techniques, station organization, food safety practices, and plating standards.
• Help train and onboard new team members while reinforcing established recipes and procedures.
• Foster a positive, respectful, and accountable kitchen culture.
• Communicate performance concerns, staffing needs, and operational challenges to the Chef or Kitchen Manager.
• Support the development of team members by providing constructive feedback and leading by example.

Service and Kitchen Coordination

• Coordinate ticket flow, timing, and communication across kitchen stations to maintain smooth service.
• Communicate clearly and professionally with the culinary leadership team, front-of-house staff, and other kitchen team members.
• Monitor ticket times and food quality while managing multiple priorities during busy service periods.
• Help resolve service challenges quickly while maintaining composure and professionalism.
• Ensure orders are completed accurately, consistently, and within appropriate service times.
• Anticipate station needs and proactively support other team members when necessary.

Inventory and Cost Control

• Monitor ingredient levels, communicate shortages, and ensure stations remain properly stocked.
• Assist with inventory counts, product rotation, labeling, and storage.
• Follow FIFO (First In, First Out) procedures to maintain freshness and minimize waste.
• Monitor portion sizes and ingredient usage to support food cost goals.
• Identify opportunities to reduce waste and improve kitchen efficiency.
• Communicate product quality concerns, discrepancies, and ordering needs to culinary leadership.

Quality Assurance and Food Safety

• Inspect ingredients for freshness, quality, and proper storage before use.
• Ensure all dishes leaving the kitchen meet established standards for flavor, temperature, consistency, and presentation.
• Maintain compliance with food safety, sanitation, and health department regulations.
• Monitor proper food handling, cooling, reheating, labeling, and storage procedures.
• Ensure kitchen team members follow established safety and sanitation practices.
• Address quality or safety concerns immediately and communicate significant issues to management.

Cleaning and Kitchen Maintenance

• Maintain clean, organized, and sanitary workstations throughout each shift.
• Ensure proper cleaning and maintenance of kitchen equipment, tools, and utensils.
• Oversee station breakdown and closing procedures as assigned.
• Support daily, weekly, and periodic deep-cleaning tasks.
• Ensure shared kitchen spaces remain organized, safe, and ready for the next shift.

Operational Support and Accountability

• Assist culinary leadership with daily prep planning, station assignments, and service readiness.
• Help ensure opening, closing, and shift-change procedures are completed consistently.
• Reinforce kitchen standards, recipes, policies, and operating procedures.
• Identify opportunities to improve workflow, communication, and overall kitchen performance.
• Maintain reliable attendance, punctuality, professionalism, and a strong work ethic.
• Perform additional duties as needed to support the success of the restaurant and the broader Heirloom Restaurant Group team.

What Success Looks Like

• Consistent execution of menu items according to established recipes and standards.
• Smooth, organized, and timely kitchen service.
• Strong communication and collaboration across kitchen stations.
• A well-trained, supported, and accountable line team.
• Effective station preparation, inventory management, and waste reduction.
• Consistent adherence to food safety, sanitation, and cleanliness standards.
• A kitchen environment that reflects Heirloom Restaurant Group's commitment to quality, hospitality, teamwork, and meaningful experiences.

At Heirloom Restaurant Group, the Lead Line Cook is more than an experienced cook. This individual is a trusted leader who takes pride in the craft, supports the people around them, and helps bring our commitment to great food and meaningful hospitality to life every day.

Requirements

• Proven experience as a line cook or prep cook.
• Knowledge of culinary techniques and cooking methods.
• Understanding of food safety and sanitation regulations.
• Ability to work in a fast-paced environment and handle pressure.
• Excellent organizational and multitasking skills.
• Team player mentality with strong communication skills.
• Flexibility to work evenings, weekends, and holidays.

Benefits:

• Free Food!
• Paid Time Off for FT employees
• Insurance Reimbursement Plans for FT employees

Heirloom Restaurant Group is dedicated to creating a workplace where a diverse and inclusive team thrives in an environment free from discrimination. We provide equal employment opportunities, regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity, protected veteran status, or any other applicable characteristics protected by law.