Cook III - Lead Line Cook

The Lead Line Cook is a working leader on the hot line, specializing in grill and sauté, and sets the standard for quality, consistency, and execution during service.

Requirements

• 2–4 years of professional line cooking experience, including grill and sauté with prior leadership responsibilities preferred.
• Strong culinary skills and ability to manage multiple stations.
• Proven ability to lead a team during high-volume service.
• Strong knowledge of multiple cooking techniques and kitchen equipment.
• Food Safety Manager or Food Handler’s Certification (as required).

Benefits

• Health insurance
• 401(k) with company match
• All-In Gravity Haus Membership
• Flexible schedule with availability to work evenings, weekends, and holidays as needed