Lead Line Cook

Safta’s Table is a casual, all-day café located in Lakeview, New Orleans, offering counter service, family-style meals to-go, and many of the comforting dishes guests have come to love from Safta and Saba.

Position:
Lead Line Cook

Safta’s Table is a casual, all-day café located in Lakeview, New Orleans, offering counter service, family-style meals to-go, and many of the comforting dishes guests have come to love from Safta and Saba.

Designed to feel like your grandmother’s kitchen: warm, familiar, and welcoming Safta’s Table celebrates approachable, soulful food and a relaxed experience. Guests can stop in for a quick bite, grab dinner to share at home, or enjoy a casual meal with loved ones in a cozy, inviting space.

At Safta’s Table, our core values guide the way we work, lead, and serve each day. We believe in shared prosperity, recognizing that when our guests, teams, and business succeed together, we build a stronger and more sustainable future. We approach challenges as resilient problem solvers, meeting the demands of hospitality with adaptability, creativity, and teamwork. Accountability drives our growth through ownership, consistency, feedback, and continuous improvement.

Above all, we believe in the power of good deeds, showing up each day with kindness, professionalism, and genuine care for one another, our guests, and our community. Together, these values are the foundation of our culture and our commitment to hospitality with purpose.

The Lead Line Cook at Safta's Table is responsible for overseeing the kitchen line during service, ensuring that all dishes are prepared to Safta’s Table high standards and coordinating the efforts of the line cooks. The Lead Line Cook plays a key role in maintaining the flow of the kitchen, ensuring that orders are completed efficiently and accurately. This position also involves training and mentoring line cooks, managing prep work, and assisting the Sous Chef and Executive Chef with kitchen operations.

• Kitchen Leadership:
  • Oversee the kitchen line during service, ensuring that dishes are prepared and plated according to Safta’s Table standards.
  • Coordinate the efforts of line cooks to ensure timely preparation and service of food.
  • Act as the main point of contact between the kitchen staff and the front-of-house team during service.
• Quality Control:
  • Ensure that all dishes leaving the kitchen meet Safta’s Table quality standards in terms of presentation, taste, and consistency.
  • Conduct regular checks on food preparation and cooking techniques to maintain high standards.
• Training and Development:
  • Train new line cooks on Safta’s Table menu, recipes, and kitchen procedures.
  • Mentor and provide guidance to line cooks to help them improve their skills and efficiency.
  • Assist in the development of training materials and procedures for the kitchen team.
• Prep Work and Inventory Management:
  • Oversee daily prep work, ensuring that all ingredients are properly prepared and ready for service.
  • Monitor inventory levels and communicate any shortages or needs to the Sous Chef or Executive Chef.
  • Assist in ordering and receiving kitchen supplies and ingredients as needed.
• Safety and Sanitation:
  • Ensure that all kitchen staff adhere to health, safety, and sanitation guidelines.
  • Maintain a clean and organized work environment, including monitoring the cleanliness of the kitchen and equipment.
  • Conduct regular inspections of kitchen equipment to ensure it is in proper working order.
• Problem-Solving:
  • Address any issues that arise during service, such as equipment malfunctions, ingredient shortages, or staff conflicts.
  • Work with the Sous Chef and Executive Chef to resolve problems…