Lead Line Cook

Elyria Moose Lodge; Kentucky; On-site; USD 39,000 - 52,000; Full time

Job summary

The Elyria Moose Lodge is seeking a Lead Line Cook to head a small team in a fast-paced kitchen, preparing high-quality dishes while carefully managing costs and stock levels. This hands-on role emphasizes strong culinary skill and effective people management.

Responsibilities include menu planning, cost control, inventory oversight, and supporting events and promotions. Commitment to safety and consistent quality is essential for success in this position.

Qualifications

• 4+ years of experience in culinary arts.

Responsibilities

• Prepare and cook food orders to high-quality standards.
• Cost out entrees and manage weekly food costs manually.
• Plan menus and support menu development.
• Oversee inventory management with manual tracking.
• Ensure kitchen safety and maintain quality control.
• Support corporate events and restaurant promotions as needed.
• Manage time effectively to meet service demands.
• Lead and coordinate a small team of cooks.

Skills

Team leadership

Communication skills

Culinary expertise

Inventory management

Job description

Job Description

Job Description

The Lead Line Cook plays a crucial role in a fast-paced kitchen environment, leading a small team of 1-5 cooks to deliver high-quality food while managing costs and inventory. This position requires hands-on food preparation, weekly cost management using manual tracking systems, and occasional support for corporate events and restaurant promotions. Excellent people skills and a strong culinary background are essential for success in this role.

Responsibilities

• Prepare and cook food orders to high-quality standards
• Cost out entrees and manage weekly food costs manually
• Plan menus and support menu development
• Oversee inventory management with manual tracking
• Ensure kitchen safety and maintain quality control
• Support corporate events and restaurant promotions as needed
• Manage time effectively to meet service demands
• Lead and coordinate a small team of cooks

Required Qualifications

• 4+ years of experience in culinary arts

Preferred Qualifications

• Knowledge of food costing and food safety standards
• Experience in menu development and inventory control
• Strong team leadership and communication skills
• Adaptability and problem-solving abilities
• Effective time management