LEAD LINE COOK

Tahoe Mountain Club; Truckee (CA); On-site; USD 34,440 - 38,572; Part time

Job summary

Tahoe Mountain Club in Truckee, CA, seeks a Lead Line Cook to supervise the kitchen staff and ensure smooth operations. This vital role involves overseeing food preparation and maintaining quality standards.

The ideal candidate will have an Associate's degree, 2 years of culinary experience, and strong leadership skills. This seasonal position offers a competitive hourly rate, and a passion for fine dining is preferred.

Qualifications

• 2 years of culinary experience and/or training.
• One year in a leadership or supervisory role.
• Strong knowledge of food safety and sanitation guidelines.

Responsibilities

• Oversee food preparation and operations.
• Supervise line cooks.
• Ensure quality and consistency while cooking.

Skills

Culinary experience

Attention to detail

Teamwork

Communication skills

Knowledge of food safety

Education

Associate’s degree

Tools

Cooking equipment

Job description

Job Summary

The Lead Line Cook is a key member of the kitchen staff responsible for overseeing food preparation and ensuring smooth operations. They work directly under the Executive Sous Chefs and Executive Chef, supervising line cooks and coordinating the chain of food preparation.

Job Details

Location: Truckee, CA 96161
Position Type: Seasonal
Salary Range: $25.00 - $28.00 hourly
Shift: Any

Responsibilities

• Arrives on time, dressed and groomed properly, and checks in with supervisor.
• Maintains a neat professional appearance and observes personal cleanliness rules at all times.
• Communicates effectively with all co‑workers (Back and Front of the house) and treats them with dignity and respect.
• Supports the team to reach common goals.
• Follows all company and safety and security policies and procedures; reports any maintenance problems, safety hazards, accidents, or injuries to the restaurant manager.
• Follows recipes as detailed by chef and prepares all food items on the prep list according to recipes and standards set by the club.
• Has a thorough knowledge of menu items.
• Operates cooking equipment such as grills, fryers, and ovens.
• Prepares and accompanies garnishes for the cook station.
• Prepares all meats, fish, vegetables and specials, adhering to standard restaurant recipes, using proper technique as set forth by the Chef.
• Sets up and stocks stations with necessary supplies.
• Cleans and maintains kitchen equipment and work areas.
• Assists with inventory management and ordering supplies.
• Ensures timely delivery of food items.
• Assists the chef in menu planning and execution.
• Coordinates with the chef on scheduling.
• Maintains knowledge of ordering and execution.
• Is able to transition to alternate outlets.
• Follows all SOPS and TMC rules and guidelines as outlined in the handbook.
• Helps train new kitchen staff.
• Oversees production of line and prep cooks as well as dishwashers.
• Ensures communication between service staff and cooking staff.
• Maintains quality, consistency, sanitation and safety while cooking.
• Breaks down station, covers, labels, dates and neatly stores usable leftovers for the next day.
• Verifies that all cooking stations and kitchen surfaces are cleaned and disinfected before and after each shift.
• Cleans workstation surfaces and equipment with the correct ratio of bleach and water solution and sanitizes cooking surfaces before, during and at the end of the shift.
• Returns all soiled food preparation utensils, cutting boards and small wares items to the ware wash area.
• When called upon by the Chef, helps in other areas of the kitchen when needed.
• Communicates any kitchen issues to the chef.
• Position requires night, weekend, and holiday availability.
• Other duties as needed.
• Because of fluctuating demands, may be expected to perform a multitude of different functions and help others when the occasion arises.

Qualifications

• Associate’s degree and 2 years of culinary experience and/or training; or equivalent combination of education and experience.
• One year in a leadership or supervisory role.
• Previous experience as a lead line cook in a fast‑paced environment.
• Strong attention to detail and ability to follow recipes accurately.
• Knowledge of food safety and sanitation guidelines.
• Ability to work well in a team environment and have excellent communication skills.
• Experience in a private club or fine dining establishment is preferred.

Language / Communication

• Ability to read and speak English is required.
• Basic knowledge of Spanish is a plus.
• Must be able to work as part of a team and maintain open communication with managers and fellow coworkers.
• Must display professional demeanor and communicate in professional language at all times.

Certificates / Licenses

• California Food Handlers Card.
• Kitchen Safety Training required.

About Tahoe Mountain Club

Tahoe Mountain Club is a four‑season social club focused on creating memorable experiences for members and guests. The club operates Old Greenwood and Gray’s Crossing championship golf courses, swim, tennis, and fitness centers, alpine ski valet and lounge, and on‑mountain private dining.

Equal Employment Opportunity Statement

Tahoe Mountain Club (Tahoe Club Company, LLC and Tahoe Club Employee Company, Inc.) maintains a policy of equal employment opportunity and does not discriminate against any employee or applicant for employment on the basis of race, color, religion, sex, national origin, age, disability, veteran status, sexual orientation, gender identity, or any other protected status under applicable law. Harassment or discrimination of any kind will not be tolerated, and any employee found to have engaged in such conduct will be subject to disciplinary action, up to and including termination of employment.