Lead Line Cook

Lead Line Cook Location: Draper Brothers Chophouse. Job Type: Full-Time. Reports To: Executive Chef / Kitchen Manager.

Position Summary

The Lead Line Cook / Broiler Cook is responsible for managing the broiler station and supporting overall line operations in a high-volume steakhouse kitchen. This role requires expert knowledge of steak preparation, precise temperature control, and strong leadership skills to ensure consistent food quality, proper timing, and smooth service.

The Lead Line Cook helps guide line cooks, maintains kitchen standards, and ensures all dishes meet the restaurant’s quality expectations.

Key Responsibilities

Prepare and cook steaks and proteins on the broiler according to restaurant specifications and guest preferences. Maintain proper grill and broiler temperatures to ensure consistent doneness and quality. Lead and support line cooks during service to maintain efficient kitchen operations. Coordinate ticket timing with other stations to ensure all dishes are completed simultaneously.

Monitor product quality, portion control, and plate presentation. Assist with training and mentoring new line cooks and kitchen staff. Maintain a clean, organized, and safe workstation at all times. Follow all food safety, sanitation, and health department standards. Assist with prep work, inventory rotation, and product labeling as needed.

Communicate effectively with the kitchen team and management during service.

Qualifications

3+ years of line cook experience, preferably in a steakhouse or high-volume kitchen. Strong experience working with broilers, grills, and high-heat cooking equipment. Thorough knowledge of steak cuts, temperatures, and cooking techniques. Ability to work efficiently under pressure during busy service periods. Strong leadership, communication, and teamwork skills.

Knowledge of food safety and sanitation standards. Ability to stand for extended periods and lift up to 50 lbs.

Preferred Qualifications

Previous experience as a lead line cook or kitchen supervisor. Experience training or mentoring kitchen staff. Passion for high-quality steak and protein preparation.

Compensation

& Benefits: Competitive hourly wage based on experience. Employee meal program. Opportunities for advancement. Schedule: Evenings, weekends, and holidays required. Full-time availability preferred.