Lead Line Cook

Summary of Position:

This is a supervisory level kitchen position that implements the standards established by the Executive Chef for all line cooks. The position assumes the lead role in training line cooks for all stations, including grill, sauté, griddle, and deep fry. The Lead Line Cook implements and enforces standards with respect to line set-up and break down; plate presentation and garnish; portion and quality control; saucing and recipe standards; sanitation and safety; and "traffic control" among multiple stations when coordinating orders and large parties.

During dining hours, the Lead Line Cook assumes complete authority over the line and the line cooks, including communications with service staff and Front of House management; decisions on menu or production limitations, phasing of line cooks and approval of overtime, and pricing of specials. In the absence of the Sous or Executive Chef, or a senior Kitchen Manager, the Lead Line Cook assumes primary responsibility for kitchen operations and for closing and securing the kitchen. Duties must be carried out in a professional, respectful, and even-tempered manner. This position is expected to communicate effectively with the Executive Chef and with all levels of Land's End management.

Essential Functions:

• Lead a team by example and by setting and enforcing high standards of excellence.
• Help the team fulfill Land's End's Mission to "Bring Joy to Our Customers Every Day."
• Assist with onboarding, orientation, and training of new line cooks and other kitchen staff.
• Train, supervise, and coordinate line cooks daily in the execution of their duties and responsibilities.
• Coordinate priorities of the Executive Chef during shift and perform tasks assigned by Chef.
• Establish and enforce all line set-up and workstation protocols for each shift.
• Pre-opening, confirm reservations and timing of large parties; confirm prep-par levels and required line inventory to meet projected counts; confirm specials and complete line set-up.
• Assist with daily food preparation, ordering, receiving, storage organization,sanitation and other managerial tasks as necessary to maintain a clean and well-organized kitchen.
• Communicate to Executive Chef or the GM deficiencies in sanitation, storage, food production, staff conduct and other critical areas of kitchen operation.
• Enforce all policies, procedures, and food preparation standards contained in LEMC and kitchen manuals. Perform ongoing evaluation of line cook's job performance according to adopted standards and assist with corrective measures or appropriate disciplinary action consistent with Land's End policy guidelines.

Required Knowledge, Skills, and Abilities:

• Ability to lead, inspire, motivate, and organize a team in the execution of their work.
• Ability to take direction, and to follow fixed processes, procedures and policies.
• Ability to work around open flames, smoke, hot oils and steam.
• Flexibility with changing direction and prioritization; ability to react quickly and to multitask.
• Proficiency with sanitation standards, temperature controls, and product rotation.
• Must have a ServSafe Certification or equivalent or acquire within 30 days of start.
• Able to bend, squat, lift 40 lbs. to waist high, climb stairs, and to stand for long periods.
• Able to meet and maintain Land's End dress code and personal conduct policies.
• Ability to perform the job descriptions of Dishwasher, Line Cook; Prep Level I and II.
• Direct line cooking experience in a high volume, fast-paced environment, including knowledge of production timing, meat temperatures, plate set-up and presentation.
• Ability to remain professional under pressure and when facing constructive criticism.
• Skilled in the safe handling of sharp knives, cutting tools, and food processing equipment.