Lead Line Cook

Description

Heirloom Restaurant Group

Heirloom Restaurant Group is a restaurant brand management company with more than 10 brands and a continued commitment to growth. We are a collection of individuals who care and work together each day to create meaningful experiences. Learn more at

We do not believe it is unusual to have life-changing experiences while breaking bread with others, and we have made it our mission to see that it happens more regularly. We recognize that we come from our local community and are ultimately responsible to our friends, families, neighbors, and associates. We take this responsibility seriously.

We focus our time and energy on finding individuals who share our values and creating partnerships that are mutually beneficial. Our job is not to interfere with the bounty our farmers and producers bring to us, but rather to allow its inherent beauty to shine through. By doing so in spaces that are comfortable and nurturing, we create the conditions for meaningful experiences to happen.

We cook food, we run restaurants, and we love what we do.

The Lead Line Cook plays a key role in daily kitchen operations by leading the line during service, maintaining high standards of food quality and consistency, and supporting the development of the kitchen team. This position works closely with the Executive Chef, Sous Chef, and other kitchen team members to ensure smooth, efficient service while upholding Heirloom Restaurant Group's culinary standards and values.

The ideal candidate leads by example, communicates effectively, takes pride in their craft, and understands the importance of teamwork, organization, and attention to detail. The Lead Line Cook helps create a positive kitchen environment where team members can grow, execute consistently, and contribute to meaningful dining experiences for our guests.

• Execute recipes, prep lists, and cooking procedures to ensure consistency, quality, and proper presentation across all menu items.
• Prepare, measure, and assemble ingredients accurately according to established standards.
• Organize and maintain station readiness before, during, and after service.
• Lead by example in cooking, plating, portion control, and presentation.
• Monitor cooking temperatures, timing, and techniques to ensure dishes meet quality standards.
• Ensure all stations are properly stocked and equipped for service.
• Maintain a strong understanding of menu items, ingredients, preparation methods, and modifications.
• Support the execution of seasonal menus, specials, and new dishes as directed by the culinary leadership team.

• Lead line operations during assigned shifts, ensuring the kitchen team works efficiently and cohesively.
• Provide direction, guidance, and support to line cooks and other kitchen team members.
• Demonstrate proper cooking techniques, station organization, food safety practices, and plating standards.
• Help train and onboard new team members while reinforcing established recipes and procedures.
• Foster a positive, respectful, and accountable kitchen culture.
• Communicate performance concerns, staffing needs, and operational challenges to the Chef or Kitchen Manager.
• Support the development of team members by providing constructive feedback and leading by example.

• Coordinate ticket flow, timing, and communication across kitchen stations to maintain smooth service.
• Communicate clearly and professionally with the culinary leadership team, front-of-house staff, and other kitchen team members.
• Monitor ticket times and food quality while managing multiple priorities during busy service periods.
• Help resolve service challenges quickly while maintaining composure and professionalism.
• Ensure orders are completed accurately, consistently, and within appropriate service times.
• Anticipate station needs and proactively support other team members when necessary.

• Monitor ingredient levels, communicate shortages, and ensure stations remain properly stocked.
• Assist with inventory counts, product rotation, labeling, and storage.
• Follow FIFO (First In, First Out) procedures to maintain freshness and minimize waste.
• Monitor portion sizes and ingredient usage to support food cost goals.
• Identify opportunities to reduce waste and improve kitchen efficiency.
• Communicate product quality concerns, discrepancies, and ordering needs to…