Cook - Lead (1 AM full-time)

Sonoma, LLC; Sonoma (CA); On-site; USD 45,000 - 65,000; Full time

Job summary

A leading company in Sonoma seeks a Lead Line Cook to oversee kitchen operations and ensure high culinary standards. This role involves managing kitchen staff, cooking, and maintaining food safety protocols in a dynamic hotel environment. Join a team dedicated to delivering exceptional dining experiences.

Benefits

Health, dental, and vision insurance

401(k) savings plan

Paid time off

Discounts on hotel stays and dining

Opportunities for career growth

Qualifications

• 3+ years of line cooking experience in a hotel or high-volume kitchen.
• At least 1 year in a lead or supervisory culinary role preferred.
• Strong knowledge of food safety and sanitation practices.

Responsibilities

• Oversee all line stations and lead kitchen staff during daily operations.
• Prepare, cook, and plate dishes to high culinary standards.
• Ensure food safety and sanitation compliance.

Skills

Knife skills

Time management

Leadership

Problem-solving

Communication

Education

Culinary school training

Food Handler’s certification

Job description

29 E MacArthur St, Sonoma, CA 95476, USA

Job Description

Posted Friday, May 9, 2025 at 10:00 AM

SUMMARY:

The Lead Line Cook is responsible for overseeing all line stations and leading kitchen staff during daily operations in the hotel kitchen. This role involves preparing, cooking, and plating dishes to high culinary standards while ensuring food safety and sanitation compliance. The Lead Line Cook supports the Sous Chefs and Executive Chef with training, station setup, and quality control, and contributes to maintaining a clean, efficient, and collaborative kitchen environment that delivers a seamless dining experience for guests.

KEY RESPONSIBILITIES:

Cooking & Station Management:

• Prepare, cook, and plate menu items promptly and consistently, following standardized recipes, Prepare, cook, and plate menu items promptly and consistently, following standardized recipes, portion controls, and presentation guidelines.
• Set up, stock, and maintain workstations with necessary ingredients, tools, and equipment before each shift.
• Perform pre- and post-shift duties, including ingredient prep, station setup, and cleaning.
• Ensure all dishes meet quality, taste, temperature, and presentation standards.
• Collaborate with line cooks and other kitchen staff to ensure efficient, high-quality meal service.
• Maintain strict compliance with guest dietary restrictions, allergy requirements, and special preparation requests to ensure safety and satisfaction.
• Stay knowledgeable about all menu items, including ingredients and preparation methods, to accurately accommodate guest needs.
• Promptly elevate guest concerns, dietary questions, or special requests to the Sous Chef or Executive Chef when additional support or clarification is needed.
• Monitor food quality throughout service and report any issues to the chef or supervisor.
• Assist with food prep tasks such as sauces, garnishes, and bulk ingredients as needed.
• Safely operate and help maintain kitchen equipment, report malfunctions promptly.
• Support inventory, ordering, and proper storage and rotation of ingredients to minimize waste.
• Work closely with banquet and restaurant teams to ensure seamless food delivery for all service areas.
• Maintain a clean, organized, and sanitary workstation in compliance with food safety standards.
• Follow all company policies including attendance, dress code, and conduct expectations.
• Be punctual, professional, and committed to delivering excellent guest experience.
• Perform additional duties as assigned by management.

Leadership & Supervision:

• Act as the lead on the line, managing order flow and coordinating with the Sous Chefs, Executive Chef, and expeditor.
• Guide and support cooks, prep staff, and dishwashers during shifts.
• Provide on-the-job training to new hires and mentorship to junior staff.
• Assist with resolving issues such as supply shortages or operational challenges during service.

Food Safety & Cleanliness:

• Follow all food safety, sanitation, and hygiene protocols, including proper food handling, storage, and temperature logging.
• Maintain a clean and organized workstation throughout service.
• Ensure proper labeling and FIFO rotation of all food products.
• Assist with daily opening and closing duties, including breakdown, cleaning, and storage.

Inventory & Prep Oversight:

• Monitor ingredient and supply levels; communicate needs to the Sous Chef or Executive Chef.
• Assist with completing prep lists and ensure readiness before service.
• Support inventory control and minimize waste through proper storage and portioning.
• Coordinate with front-of-house staff to ensure timely and accurate service.
• Collaborate on the setup and execution of banquets, private events, and high-volume periods.
• Participate in pre-shift meetings to review specials, service priorities, and event details.
• Communicate clearly with team members and management to maintain a smooth workflow.

Qualifications:

Education/Experience:

• 3+ years of line cooking experience in a hotel, resort, or high-volume kitchen.
• At least 1 year in a lead or supervisory culinary role strongly preferred.
• Culinary school training or equivalent experience is a plus.
• Food Handler’s certification (e.g., ServSafe) required upon hire.
• Strong knowledge of food safety and sanitation practices.

Skills:

• Strong knife skills and understanding of kitchen equipment.
• Excellent time management and multitasking skills under pressure.
• Positive leadership and teamwork abilities.
• Strong organizational, problem-solving, and communication skills.
• Service-oriented mindset with attention to guest satisfaction.
• Fast-paced, high-energy kitchen environment within a hotel setting.
• Exposure to heat, cold, noise, and occasionally outdoor conditions (e.g., for special events).
• Collaborative, guest-focused culture.

Physical Requirements:

• Ability to stand for long periods, walk, bend, push, pull, and lift up to 50 lbs.
• Comfortable with repetitive motions including chopping, stirring, and plating.
• Capable of working in hot and confined kitchen spaces.

Work Schedule:

• Flexible availability required, including evenings, weekends, and holidays.
• Schedule may vary based on hotel occupancy, events, and business demands.

This job description outlines the core duties and qualifications of the Lead Line Cook role and may be subject to modification as business needs evolve. Additional responsibilities may be assigned by management.

MacArthur Place offers a competitive benefits package, including health, dental, and vision insurance, a 401(k) savings plan, and paid time off (vacation, sick leave, and select holidays). Employees also enjoy discounts on hotel stays, dining, and spa services, along with opportunities for career growth and development within the hospitality industry.

About MacArthur Place:

Originally a historic estate, MacArthur Place has evolved into Sonoma’s premier luxury resort, featuring 69 elegantly designed rooms, farm-to-table dining, curated wine tastings, a tranquil spa, an outdoor heated pool, and a state-of-the-art fitness center. Our dedicated team is passionate about delivering unforgettable guest experiences while fostering a culture of excellence, diversity, and inclusivity.

Join Our Team!

If you are passionate about cooking and thrive in a dynamic, team-oriented environment, we encourage you to apply for this position. Join us and contribute to providing an unforgettable dining experience! Click on “Apply Now” above.

Foley Entertainment Group, LLC. is an equal employment/affirmative action employer. If you need accommodation for any part of the employment process because of a disability, please send an e-mail to [e-mail] to let us know the nature of your request. This employer participates in E-Verify EOE/AA/Disabled/Vets Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities. The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information.

29 E MacArthur St, Sonoma, CA 95476, USA