Lead Line Cook/ Sous Chef (Future Consideration)

A lead line cook/sous chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast-paced and often stressful work environment.

Lead Line Cook Duties and Responsibilities
Lead line cooks are responsible for preparing food for service and helping to make sure the kitchen stays clean, tidy, and operational. The lead line cook’s duties usually involve:

Preparing Food

One of the main tasks given to a lead line cook is helping with the preparation of food for cooking or serving. This may include washing and peeling fruits and vegetables, marinating meat, or preparing sauces. While some kitchens employ prep chefs for this, lead line cooks are often involved with this work.

Follow Orders from Supervisors

Lead line cooks are tasked with various duties as they come in, which are assigned by either the head chef or the supervisor. Line cooks are responsible for whatever station they’re assigned to, but may also be given other duties during busier periods.

Stock Work Stations

Ensuring that each station is stocked with the necessary equipment is generally tasked to the line cook. They also check that work stations are clean and meet sanitary regulations at all times.

Check Inventory Stocks

A lead line cook prepares ingredients and supplies each day, which includes checking inventories and the quality of the supplies received. They also ensure that dates and temperatures are checked, and that stock is rotated to be in line with use-by dates for optimum quality.

Comply with Regulations

Health and safety regulations are of paramount importance in a professional kitchen. It’s the lead line cook’s responsibility to ensure that these regulations and standards are met at all times, and that the kitchen remains hygienic.