The Beach House
  • 30-Oct-2018 to 31-Jan-2019 (EST)
  • Culinary
  • Hilton Head Island, SC, USA
  • Salary
  • Full Time

Medical, Dental, Vision, Life, Supplemental Offerings, PTO, 401(k)

The Lead Line Cook is responsible for food production, managing payroll and food costs in an effective way to drive profitability and guest satisfaction, working to meet and exceed financial operatives, and maintaining a high level of food quality and value for customers and associates.

The Lead Line Cook contributes and maximizes the overall financial performance/profitability of the food and beverage department through effective culinary and leadership practices. He/she will be responsible for developing and growing the culinary operations through hands-on leadership techniques, coaching, training, and executing creative and effective recipes/menus. The Lead Line Cook is responsible for all aspects of the culinary operation including but not limited to food production, food and supply ordering, kitchen organization, DHEC compliance, operational strategies, hiring, training, disciplinary action, budgeting, forecasting, marketing strategies, and day to day operational excellence. The Lead Line Cook's success will be measured based on the quality of food scores on a guest survey metric, food cost, operating supply cost, employee retention, employee satisfaction/morale, and labor cost.


Responsibilities include:

Preparing Food:

One of the main tasks given to a Lead Line Cook is helping with the preparation of food for cooking or serving. This may include washing and peeling fruits and vegetables, marinating meats, or preparing sauces. While some kitchens employ Prep Cooks for this, Lead Line Cooks are often involved with this work.

Follow Orders from Supervisors:

Lead Line Cooks are tasked with various duties as they come in, which are assigned by either the Executive Chef or the Sous Chef. Line Cooks are responsible for whatever station they're assigned to, but may also be given other duties during busier periods.

Stock Work Stations:

Ensuring that each station is stocked with the necessary equipment is generally tasked to the Lead Line Cook. They also check that work stations are clean and meet sanitary regulations at all times.

Check Inventory:

A Lead Line Cook prepares ingredients and supplies each day, which includes checking inventories and the quality of the supplies received. They also ensure that dates and temperatures are checked, and that stock is rotated to be in line with use-by dates for optimum quality.

Comply with Regulations:

Health and safety regulations are of paramount importance in a professional kitchen. It's the Lead Line Cook's responsibility to ensure that these regulations and standards are me at all times, and that the kitchen remains hygienic.



The Beach House
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