Sous Chef for historic restaurant

The Lead Line Cook plays a vital role in Forepaugh's kitchen, acting as a working supervisor on the line. This person is responsible for executing high-quality dishes consistently, mentoring and coordinating with line cooks, and ensuring kitchen operations run smoothly during service. This is a hands-on leadership role suited to a seasoned cook ready to elevate quality in a fine-dining environment.

Key Responsibilities

Culinary Execution Prepare, cook, and plate menu items to exact recipe and presentation standards. Maintain consistency in flavor, portion size, and plating, reflecting Forepaugh's culinary identity. Master various cooking techniques -- sautéing, grilling, roasting, braising, etc. -- and implement them efficiently during service.

Leadership & Team Coordination Lead and support the kitchen line during service, delegating tasks and supervising junior cooks. Assist in training new cooks on stations, procedures, and standards. Communicate orders and timing with kitchen staff to ensure smooth service flow. Quality & Safety Standards Maintain food safety and sanitation standards in compliance with health regulations (e.

g., HACCP/ServSafe). Ensure mise en place is set up before service and line stations are clean and stocked. Required Qualifications Proven experience as a line cook in a high-volume or fine-dining kitchen. Strong culinary skills and knowledge of cooking principles and techniques. Leadership ability and excellent communication under pressure.

Thorough understanding of food safety, sanitation, and kitchen workflow. Ability to multitask, stay organized, and uphold high quality standards.

Preferred Skills

Experience in upscale or historic restaurant environments. Familiarity with seasonal, locally sourced ingredients. Ability to assist in menu refinement or daily specials. Working Environment Fast-paced, high-standard dining service. Team-oriented kitchen culture. Commitment to excellence in both food quality and guest experience. EOE/AA