Lead Line Cook

T E C Industrial Inc; Ojai (CA); On-site; USD 30,000 - 33,000; Full time

Benefits offered by this job

Tip share

Job summary

T E C Industrial Inc is seeking an experienced Line Cook to support hotel and restaurant service. You will prepare and execute menu items, stock and organize stations, and maintain high safety and quality standards across all shifts.

Join a team that values teamwork, reliability, and precise kitchen execution in a fast-paced environment, including nights, weekends, and holidays.

Qualifications

• 2–5 years of professional kitchen experience
• Experience working multiple stations on a line
• Strong knowledge of cooking techniques and food safety standards
• Leadership or supervisory experience preferred
• Ability to work in a fast-paced environment
• Strong communication and teamwork skills

Responsibilities

• Lead by example in stocking stations with supplies and ingredients.
• Execute menu items with precision and consistency during service.
• Uphold high standards of food quality, presentation, and safety.
• Supervise and support other line cooks, providing guidance and training.
• Ensure kitchen stations are clean, organized, and sanitary during each shift.
• Assist in coordinating prep work and managing daily kitchen flow.
• Collaborate with Executive Chef and Sous Chef on menu development and inventory.
• Monitor food storage and rotation to minimize waste and ensure freshness.
• Step in to cover various kitchen stations as needed.
• Enforce compliance with health, safety, and food handling standards.

Skills

Line cook

Leadership

Communication

Teamwork

Job description

• Base Pay $22.00 - $24.00 / Hour
• Other Compensation Tip Share
• Job Category Cook, Restaurant, Hotel
• Employee Type FT Non Exempt

Key Responsibilities:

• Lead by example in setting up and stocking stations with all necessary supplies and ingredients.
• Execute menu items with precision and consistency during à la carte service, hotel guest dining, and special events.
• Uphold high standards of food quality, presentation, and safety at all times.
• Supervise and support other line cooks, providing guidance, feedback, and training as needed.
• Ensure all kitchen stations are maintained in a clean, organized, and sanitary manner throughout each shift.
• Assist in coordinating prep work and managing daily kitchen flow to ensure service runs smoothly.
• Work closely with the Executive Chef and Sous Chef on menu development, daily specials, and inventory management.
• Monitor food storage and rotation to minimize waste and ensure freshness.
• Step in to cover various kitchen stations when needed to support the team.
• Enforce compliance with all health, safety, and food handling standards.

Requirements

Qualifications

• 2–5 years of professional kitchen experience
• Experience working multiple stations on a line
• Strong knowledge of cooking techniques and food safety standards
• Leadership or supervisory experience preferred
• Ability to work in a fast-paced environment
• Strong communication and teamwork skills

Physical Requirements

• Ability to stand for long periods
• Ability to lift 30–50 lbs
• Work in hot, fast-paced kitchen environments

Typical Work Environment

• Restaurants, hotels, catering kitchens, or food service operations
• Nights, weekends, and holidays often required