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Duties and Responsibilities - Lead Line Cook 

Starting Payrate: $19.00/hour + tip share gratuities  

To qualify for a position as a lead line cook, candidates need to meet the following requirements: 

• Prior experience in a kitchen or food service role is required. 

• Team leading experience within a kitchen setting with strong leadership and management skills 

• Strong understanding of kitchen operations and all aspects of a cookline including equipment such as deep fryers, griddles, ranges, ovens – convection and pizza. 

• Ability to multitask and work in a fast-paced environment and work effeciently under pressure. 

• Knowledge of basic math and reading skills. 

• Flexibility to work a variety of shifts, including mostly evenings and weekends, and statutory holidays. 

• Ability to stand for long periods of time. 

• Basic knowledge of food safety regulations and sanitation requirements. 

• Physical stamina and ability to lift heavy pots and pans. 

• Safe food handler's certification is a requirement. 

• Reports to the Kitchen Manager or General Manager 

 

Lead Line Cooks are responsible for leading the cookline as a first grill cook duty with organizing and overseeing the work of the kitchen staff, ensuring meals are prepared accurately and in a timely manner. 

 

Job tasks and responsibilities of a lead line cook includes but are not limited to: 

• Lead Cook on the kitchen hot line while responsible for directing and instructing the cook team. 

• Prepping ingredients and assembling dishes according to restaurant recipes and specifications 

• Coordinating the cooking and preparation of food items and dishes in a timely manner 

• Kitchens organization: ensuring all food items are properly stored, implementing and overseeing cleanliness and sanitation protocols 

• Supervising, training and development of kitchen staff and line cooks on protocol and procedures 

• Ensuring food quality as well as monitoring food presentation and service 

• Ensuring compliance with all health and safety regulations within the kitchen area 

• Communicating effectively with management staff to resolve any issues or dissatisfaction 

• Prepare and cook dishes according to restaurant’s menu 

• Perform routine kitchen tasks 

• Ensure that kitchen health and safety standards are followed 

• Coordinate with the kitchen team to ensure customer satisfaction 

• Ensure the cleanliness and organization of the kitchen 

 

Duties and responsibilities may vary depending on the needs and requirements during the shift worked. 

  

What Does a Lead Line Cook Do? 

 

A Lead Line Cook, also known as a Chef de Partie, are the senior authority in the kitchen after the head chef or kitchen manager. 

The primary responsibility of a Lead Line Cook is to oversee the operations of a kitchen, ensure the food preparation and cooking processes are executed correctly, and maintain the highest standards of food quality and presentation. 

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They manage and train junior cooks, delegate tasks, and ensure that kitchen supplies are adequately stocked. 

Lead Line Cooks are skilled in various cooking techniques.  They collaborate with the kitchen staff to maintain safety and hygiene standards in the kitchen.   

A Lead Line Cook is also responsible for monitoring and maintaining the consistency of the dishes that come out of the kitchen, ensuring they meet the restaurant’s specifications and the customers’ satisfaction. 

  

What qualities make a good lead line cook? 

A good lead line cook is a strong leader, able to direct a team under high-pressure circumstances. 

They must be organized and able to multitask, ensuring all dishes are prepared correctly and on time. 

Creativity is also important, as they may be responsible for developing specials, features and menu items as needed. 

Lastly, they must be dedicated to maintaining a clean, safe kitchen environment.