Lead Line Cook

Position Summary Supports kitchen leadership by reinforcing production standards, timing, and quality control during service. Act as secondary leader for Back of House under the Kitchen Manager. Core Responsibilities Assist with production planning and station oversight. Ensure recipe adherence and consistency. Support expediting and ticket coordination. Monitor inventory rotation and minimize waste. Reinforce sanitation and food safety standards. Standards & Accountability Maintain professionalism and composure during high-volume service. Protect operational standards and guest experience at all times. Represent Thirteen's hospitality culture consistently. Qualifications Previous culinary leadership experience required; 2+ years preferred. Strong understanding of kitchen production systems. Ability to lift 50 lbs. Availability for nights, weekends, and peak-event shifts.

Created: 2026-02-26