Lead Line Cook

ADP, Inc.; Town of Hartland (WI); On-site; USD 33,000 - 39,000; Full time

Job summary

ADP, Inc. in Hartland, WI is seeking a Lead Line Cook to support the Executive Chef and Sous Chef, supervise à la carte dining and events, and oversee kitchen closing tasks. This role is ideal for a motivated culinary professional building toward culinary management.

The position emphasizes skill development, teamwork, and maintaining high standards of food quality and presentation to enhance the dining experience for members.

Qualifications

• Culinary degree preferred.
• Relevant line cook experience required.
• Strong organizational, communication, and teamwork skills.

Responsibilities

• Set up and prepare cook lines for daily service.
• Assist with food preparation for member dining and special events.
• Develop daily menu features with the Executive Chef.
• Execute short-order and menu items while maintaining quality.
• Coordinate service timing with front-of-house staff.
• Maintain a clean, organized, efficient work area.
• Communicate purchasing needs for ingredients and supplies.
• Prepare a sustainable, appetizing daily staff meal.
• Supervise kitchen closing duties, including storage and cleanliness.
• Maintain a positive and professional team atmosphere.

Skills

Line cook experience

Organizational skills

Communication

Teamwork

Education

Culinary degree preferred

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Lead Line Cook

Full-time Regular Hartland, WI, US

30+ days ago Requisition ID: 1001

Salary Range: $24.00 To $28.00 Hourly

Job Summary

The Lead Line Cook assists the Executive Chef and Sous Chef in supervising à la carte dining and special events, as well as overseeing kitchen closing duties. This position is well-suited for a motivated culinary professional seeking to build skills and experience toward a career in culinary management.

To build skills and experience in support of a long-term career in culinary management.

Key Responsibilities

• Set up and prepare cook lines for daily service
• Assist with food preparation for member dining and special events
• Work with the Executive Chef to develop daily menu features
• Execute short-order and menu items throughout service while maintaining consistency and quality of presentation
• Coordinate service timing with front-of-house staff
• Maintain a clean, organized, and efficient work area
• Communicate purchasing needs for food ingredients and kitchen supplies
• Prepare a sustainable, appetizing daily staff meal
• Supervise kitchen closing duties, including product handling, storage, and cleanliness
• Maintain a positive and professional team atmosphere for both front and back of the house

Qualifications

• Culinary degree preferred
• Relevant line cook experience required
• Strong organizational, communication, and teamwork skills