Lead Line Cook & Kitchen Team Leader

Gjelina Group; Los Angeles (CA); On-site; USD 30,000 - 33,000; Full time

Job summary

The Lead Line Cook at Gjelina Group is a senior hourly role responsible for executing menu items to our highest standards while guiding the line cook team during service.

You will train peers, oversee station workflow, monitor quality and temperatures, and ensure consistent presentation and service from opening to close.

Excellent knife skills, a hospitality-first mindset, and the ability to stay calm under pressure are essential in this fast-paced environment.

Qualifications

• Minimum 3+ years of professional cooking experience.
• Strong foundational cooking and baking skills.
• Solid knife skills and understanding of kitchen safety.
• Ability to train, coach, and support peers.
• Ability to follow written and verbal instructions.
• Strong organizational and time-management skills.
• Ability to work calmly and effectively under pressure.
• Food Handler Certification (Food Handling & Sanitation Awareness).
• Knowledge of Department of Health food service regulations.
• Flexible availability, including evenings, weekends, and holidays.

Responsibilities

• Culinary Execution: Prepare and execute menu items according to approved recipes, portioning, and presentation standards.
• Culinary Execution: Bake, grill, steam, boil, and otherwise cook meats, vegetables, fish, poultry, and other foods.
• Culinary Execution: Ensure all ingredients and finished products meet freshness and quality expectations.
• Culinary Execution: Plate, garnish, and present dishes to company standards.
• Culinary Execution: Accommodate reasonable guest requests within established guidelines.
• Culinary Execution: Operate and properly maintain kitchen equipment (ovens, grills, fryers, mixers, etc.).
• Station & Shift Leadership: Serve as a lead point of support on assigned shifts, helping to guide pacing, priorities, and station readiness.
• Station & Shift Leadership: Assist with opening and closing procedures, ensuring stations are properly set up and broken down.
• Station & Shift Leadership: Monitor station inventory levels and communicate needs to the Sous Chefs.
• Station & Shift Leadership: Support quality checks, food temperatures, and sanitation compliance throughout service.
• Station & Shift Leadership: Help ensure prep lists are followed and service readiness is maintained.
• Training & Team Support: Assist in training new hires and cross-training team members using approved procedures.
• Training & Team Support: Reinforce recipes, standards, and systems established by the chef team.
• Training & Team Support: Provide real-time coaching and guidance during service as needed.
• Training & Team Support: Model strong time management, organization, and communication skills.
• Sanitation, Safety & Organization: Maintain strict food safety, sanitation, and hygiene standards.
• Sanitation, Safety & Organization: Ensure workstations, tools, and shared spaces remain clean, organized, and safe.
• Sanitation, Safety & Organization: Follow all HACCP, Department of Health, and company policies.
• Sanitation, Safety & Organization: Assist management with maintaining daily, weekly, and monthly kitchen logs as assigned.
• Collaboration & Accountability: Act with honesty, integrity, and leadership aligned with company values.
• Collaboration & Accountability: Communicate issues, shortages, or concerns promptly to chefs or managers.
• Collaboration & Accountability: Support other kitchen stations and departments as business needs require.
• Collaboration & Accountability: Perform additional duties as assigned to support overall kitchen operations.

Skills

Professional cooking

Baking skills

Knife skills

Training peers

Following instructions

Time management

Calm under pressure

Food handling cert

Health regulations knowledge

Flexible availability

Job description

The Lead Line Cook at Gjelina Group is a senior hourly role responsible for executing menu items to our highest standards while guiding the line cook team during service.

You will train peers, oversee station workflow, monitor quality and temperatures, and ensure consistent presentation and service from opening to close.

Excellent knife skills, a hospitality-first mindset, and the ability to stay calm under pressure are essential in this fast-paced environment.