Lead Cook - Wolf Vanderpump

Job Description

Wolf by Vanderpump is seeking an experienced and passionate Lead Cook to support culinary operations in an elevated, high‑energy dining environment. This role is responsible for preparing menu items accurately and efficiently while upholding the refined presentation, quality, and consistency that define the Wolf by Vanderpump brand. The Lead Cook provides hands‑on leadership on the line, guiding and supporting lower‑level cooks, reinforcing culinary standards, and helping ensure seamless service execution.

Ideal candidates lead by example, thrive under pressure, and take pride in delivering a polished guest experience through teamwork, precision, and attention to detail.

• Work in a clean and sanitary manner at all times.
• Ensure compliance with all company and department policies.
• Resolve guest concerns.
• Resolve team member concerns and conflicts.
• Maintain a safe working environment.
• Attend department meetings.
• Expedite during peak periods; check all food products, do a walk through prior to service, check all equipment.
• Prepare all menu items.
• Train and coach all kitchen staff.
• Delegate responsibility and authority to staff.
• Provide a motivational working environment for all team members.
• Have the ability to think on your feet.
• Order all menu items from Warehouse, Butcher shop, Bakeshop, and Garde Manger.
• Work in a productive manner with all F&B outlets and other departments to ensure guest satisfaction.

• Work requires effective communication in English, both verbal and written form in a professional manner.
• Minimum 4 years cooking experience, with all aspects, Garde Manger, Baking, Butcher Shop, Cost controls etc.
• Work requires a neat appearance with good personal hygiene.
• Work requires the ability to read, understand and follow recipes precisely.
• Ability to supervise and work hands on in various food service operations.
• Competent cooking and knife skills.
• Have a solid concept of cooking methods and procedures.
• Some management and/or supervisory skills.
• Work requires competent knowledge and compliance of local health code.
• 2-year Culinary Degree.
• American Culinary Federation, CSC certification or higher.
• 3-year Culinary apprenticeship.
• 4-5 years in a high-volume outlet.

• Open minded.
• Flexible to work any hours.
• Courteous.
• Patient.
• Self‑motivated.
• Professional.
• Able to function under extreme pressure.
• A team player.
• Outgoing.
• Profit‑oriented.
• Have a desire to better themselves and those around them.
• Work in a loud, fast paced environment; multiple tasks to be handled under time constraint. Front‑line cooks will have a great deal of direct public contact. Because this is a celebrity Chef concept, cooks will be held to a higher standard than cooks at other restaurants at this property. Requires standing, walking, bending, pushing, pulling, lifting and reaching throughout the shift.