Line Cook Lead

Flagshipinc; San Francisco (CA); On-site; USD 43,000 - 59,000; Full time

Job summary

Flagshipinc in San Francisco is seeking a Lead Line Cook to produce high-quality menu items using standardized recipes. You will coach a small team, monitor safety and sanitation, and act as the kitchen’s frontline liaison for the manager. This hands-on role requires leadership and a proactive mindset in a fast-paced environment.

The position emphasizes consistent taste, proper station organization, and adherence to production sheets. Minimum 2+ years experience and ServSafe are valued assets.

Qualifications

• Must have Handlers' Card (ServSafe) and abide by local food handler rules.
• Minimum 2+ years line cook experience in a fast-paced kitchen.
• High school diploma or GED; culinary degree preferred but not required.

Responsibilities

• Produce food according to recipes and directions while meeting deadlines.
• Coach and lead a small team; ensure safety and sanitation guidelines are followed.
• Prepare breakfast, lunch, dinner and catered events with consistent quality.
• Taste and adjust dishes to ensure flavor, freshness and quality.
• Maintain an organized station and proper rotation of goods (FIFO).

Skills

Culinary skills

Interpersonal skills

Organization

Knife skills

Communication

Time management

Team leadership

Attention to safety

Education

High school diploma or GED

Culinary degree (preferred)

Job description

It's fun to work in a company where people truly BELIEVE in what they're doing!

We're committed to bringing passion and customer focus to the business.

The pay rate or range for this position is: $37.00 per hour

Job Summary

As a Lead Line Cook for our company you will be responsible for producing consistent quality food products through the use of standard recipes. While doing so you will follow all safety, local and state sanitation guidelines. The Lead position requires you to coach and guide coworkers. The Lead is the frontline eyes and ears for the Kitchen Manager. All concerns and disciplinary actions must be addressed by management.

Essential Functions

• Responsible for production according to recipes/directions.


• Assist with food production to include cooking duties.


• Participates in food preparation and portioning prior to service by cutting and clean a variety of fruits, vegetables, and proteins using a knife and/or cutting machines.


• Produces food for breakfast, lunch, dinner and catered events.


• Follows production sheets, portioning and merchandising details as instructed by management.


• Follows all recipes and guidelines while meeting production deadlines.


• Ensures consistent quality on all product items.


• Tastes all food prepared for station to ensure flavor, freshness, and quality.


• Maintains a clean and organized station.


• Maintains kitchen equipment.


• Follows proper rotation and storage of goods such as; proper labeling, stocking of ingredients and FIFO.


• Continuously seeks opportunities to improve the customer experience.


• Promote safety with team members.


• Lead a small team to ensure company standards are met: directs and coordinate team on daily work assignments/tasks to ensure quality of production and instruct team on duties and techniques.


• Recommendations on scheduling, workplace improvements and safety.


• Follows safety and sanitation procedures with all guidelines from OSHA, Department of Public Health and Risk Management.


• Working on time management and meeting deadlines for production and menu.


• Other duties as assigned.

Knowledge and Skills

• Excellent culinary skills.


• Interpersonal and organizational skills.


• Utilization of knife cuts in a fast, efficient and safe manner.


• Sense of urgency.


• Strong communication, time and resource management and planning skills.


• Ability to manage multiple tasks and projects on a consistent basis.


• Professional appearance.


• Customer service.


• Ability to move throughout the café and kitchen.


• High volume production & large batch cooking.


• Ability to handle kitchen equipment and tools safely.


• Able to communicate with the team by being the bridge between line cooks and management.


• The lead should be the eyes of the manager when the manager is not present, and lead by example.

Education and Work Experience

• High School diploma, GED or equivalent.


• Culinary Degree (preferred but not required).


• Minimum 2+ years line cook experience.

Work Environment

• The work environment includes the following large kitchen environment elements and exposures.


• Fast paced kitchen.


• High sense of urgency.


• Moderate to high noise level.


• Exposure to soap and cleaning solutions.


• Slippery/uneven surfaces may be encountered.


• Frequently moving from cold freezer to normal kitchen environment.


• Occasional smoke, steam, and heat in a confined space.


• Hot/cold environments when moving thins in and out of the fridge and freezer.

Requirements

• Must have and maintain an active Handlers' Card (ServSafe) and adhere to local food handler requirement.


• Maintain an exceptional personal record of punctuality and attendance.


• Consistently perform all duties in a responsible and efficient manner.

Physical Demands

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.


• Constant use of hands while moving and using food carts, cooking equipment, etc.


• Constant use of hands while prepping and cooking food.


• Constant repetitive hand motion while grasping food, cooking and utilizing equipment.


• Occasional repetitive hand motion when pushing/pulling food racks, carts, etc.


• Constant Lifting and carrying items weighing up to 20 lbs. Occasional lifting and carrying items frequently weighing between 21lbs - 40 lbs. Items weighing over 40 lbs. must be carried by two (2) people.


• Job requires frequent reaching across surface, above shoulders and outwards.


• Good or corrective vision is required to safely perform all duties.


• Frequent standing, walking, bending and twisting are required to perform cooking, and food prep duties.


• Squatting and kneeling mat be required.


• Good balance required to safely perform all assigned tasks.


• Neck flexion and usage will be constant while performing assigned tasks.


• Environmental demands: hot surfaces such as ovens, stoves, etc.


• Use of step ladders.


• Greasy and wet floors.


• Fumes from burnt oils and greases.

Other Duties

Please note this job description is not designed to cover or contain a compre