Evening Line Cook Lead | Kitchen Supervisor

Inn at Hastings Park - Relais & Châteaux; Lexington (MA); On-site; USD 25,000 - 36,000; Full time

Job summary

Inn at Hastings Park - Relais & Châteaux in Lexington, MA seeks a detail-oriented PM Line Cook to oversee evening kitchen operations. You will supervise line cooks, coordinate food preparation, and ensure high-quality service during peak hours.

Role requires strong food safety knowledge, inventory management, and leadership to maintain a professional kitchen environment and adherence to standards.

Qualifications

• Minimum 3 years of line cooking experience in a fast-paced environment.
• Proven supervisory or shift-management experience in a kitchen setting.
• Strong knowledge of food safety practices and local health codes.
• Proficiency with standard kitchen equipment and tools.
• Demonstrated ability to manage inventory and control food costs.
• Excellent time management and multitasking under pressure.
• Strong communication and interpersonal skills to lead team.
• Experience with kitchen management software (preferred).
• Knowledge of cooking techniques and culinary best practices.

Responsibilities

• Supervise and coordinate all line cooking activities during the PM shift.
• Maintain strict food safety and sanitation standards.
• Train, mentor, and evaluate line cook staff with feedback.
• Manage kitchen inventory, monitor food costs, minimize waste.
• Schedule staff shifts based on service volume.
• Communicate with front-of-house and management about kitchen status.
• Operate and maintain kitchen equipment and report maintenance needs.
• Ensure plating, presentation, and consistency of dishes.

Skills

Line cooking

Supervisory experience

Food safety

Inventory management

Communication

Tools

POS systems

Kitchen equipment

Job description

Inn at Hastings Park - Relais & Châteaux in Lexington, MA seeks a detail-oriented PM Line Cook to oversee evening kitchen operations. You will supervise line cooks, coordinate food preparation, and ensure high-quality service during peak hours.

Role requires strong food safety knowledge, inventory management, and leadership to maintain a professional kitchen environment and adherence to standards.