Lead Line Cook - Fine Dining & Station Leadership

Coury Hospitality; Midland (TX); On-site; USD 42,000 - 60,000; Full time

Job summary

Coury Hospitality is seeking an experienced kitchen professional to lead a station during service and support the Sous Chef in daily operations. You will direct line and prep cooks, ensure proper prep, labeling, and food safety, and maintain high standards of plate presentation.

Responsibilities include training new cooks, managing ticket flow, and collaborating with culinary and front-of-house teams to deliver exceptional guest experiences. Requires flexibility for nights/weekends.

Qualifications

• 3 years of restaurant experience; fine dining or luxury hotel preferred.
• Lead or supervisor experience preferred.

Responsibilities

• Lead assigned station during service with precision and presentation.
• Support Sous Chef in daily operations including prep planning.
• Direct line and prep cooks during mise en place and service for efficiency.
• Ensure ingredients are prepped, labeled, stored, and rotated per standards.
• Oversee station setup and ensure proper breakdown after service.
• Execute menu items with techniques: grilling, sautéing, roasting, frying, steaming.
• Maintain knowledge of Bacchus Kitchen & Bar menu, ingredients, allergens, presentation.
• Monitor ticket flow and pace to ensure timely, quality service.
• Ensure plates leaving kitchen meet presentation and quality.
• Communicate clearly with chefs and front-of-house for smooth operations.
• Assist with training new cooks on recipes, setup, standards, techniques.
• Maintain temperatures, portions, and holding procedures for quality and safety.
• Follow sanitation, safety, and HACCP procedures including labeling and cross-contamination prevention.
• Maintain clean, organized workstation and proper use of equipment.
• Assist with monitoring food waste and cost control.
• Report equipment issues or shortages to leadership.
• Collaborate with culinary team for a high-performance environment.
• Demonstrate work ethic, reliability, and leadership during high-volume service.
• Maintain professional appearance and be prepared for each shift.
• Perform additional duties as assigned by leadership.

Skills

Station leadership

Recipe following

Knife skills

Kitchen equipment handling

Reading/conversion skills

Adaptability

Safety & HACCP

Teamwork

Attendance & punctuality

Tools

Blender

Slicer

Grinder

Chopper

Mixer

Oven

Grill

Steamers

Job description

Coury Hospitality is seeking an experienced kitchen professional to lead a station during service and support the Sous Chef in daily operations. You will direct line and prep cooks, ensure proper prep, labeling, and food safety, and maintain high standards of plate presentation.

Responsibilities include training new cooks, managing ticket flow, and collaborating with culinary and front-of-house teams to deliver exceptional guest experiences. Requires flexibility for nights/weekends.