Lead Line Cook: Speed, Skill & Mentorship

Patachou Inc; Indianapolis (IN); On-site; USD 34,000 - 52,000; Full time

Job summary

Won’t Stop Hospitality Inc. is seeking a Line Cook III to advance culinary excellence on the line and lead by example. This role emphasizes precision, speed, and adherence to recipes and procedures while mentoring junior cooks. You will partner with kitchen leadership to train staff and uphold safety and sanitation standards.

The Line Cook III will also manage station setup, portioning, and plating while collaborating with store leadership to meet service goals and guest expectations.

Qualifications

• 3+ years of progressive culinary experience, with at least 1 year in a high-volume, full-service environment.
• Strong knowledge of kitchen standards, procedures, and functions.
• Proven ability to work multiple stations with precision.
• Ability to work in a fast-paced environment with strong time management.
• Excellent interpersonal skills and attention to detail.
• High integrity and motivation for culinary excellence.

Responsibilities

• Prepare and maintain station with all products, tools, and supplies for service.
• Lead by example in speed, accuracy, and consistency of dish execution.
• Mentor Line Cook I and II with informal training.
• Communicate with Kitchen Manager and staff regarding tickets and specials.
• Ensure sanitation, safety, and proper food labeling at all times.
• Assist with inventory and prep as assigned.

Skills

Culinary experience

Line cook leadership

Fast-paced environment

Attention to detail

Team mentoring

Multitasking

Integrity

Education

High-volume restaurant experience

Job description

Won’t Stop Hospitality Inc. is seeking a Line Cook III to advance culinary excellence on the line and lead by example. This role emphasizes precision, speed, and adherence to recipes and procedures while mentoring junior cooks. You will partner with kitchen leadership to train staff and uphold safety and sanitation standards.

The Line Cook III will also manage station setup, portioning, and plating while collaborating with store leadership to meet service goals and guest expectations.