Salt and Stone Lead Line Cook
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Before you apply
LocationDurant, OK, United States
Work modeon-site
Typefull-time
SeniorityLead
Experience3+ yrs
Company size10,000+ people
First seenOct 18, 2026 · 2w ago
Verified live1d ago
At a glanceSummarised by Seekless from the posting.
Food Safety Certification
Follow both written and verbal instructions
Proficient in charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking
Three (3) years of experience as a broiler/sauté cook in a high-end, high-volume restaurant
About the role
Job Purpose or Objective(s): The Lead Line Cook (Cook 3) is an advanced experienced level position responsible for providing high-quality, fresh food to guests at eating establishments. You will report to the Sous Chef of your Venue.
Primary Tasks:
1.
You will prepare all soups, stocks, and sauces.
2.
Maintain supplies of food, cleaning supplies, and other food preparation supplies.
3.
Train and monitor cooking staff.
4.
Conduct end of shift tasks including checking temp logs and ensuring kitchen is prepared for the next shift.
5.
You will cook food by charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking.
6.
Monitor quality of food being served.
7.
Prepare multiple ingredients including washing, chopping, slicing, and peeling of fruits and vegetables.
8.
Follow standardized recipes and methods to prepare meals that are cooked, tasty and visually appealing.
9.
Follow established food preparation procedures and converted portion guidelines to control waste levels.
10.
Practice proper food storage and follow suitable food serving temperatures.
11.
Maintain a safe, sanitary, and organized work environment by practicing proper housekeeping procedure cleaning while working.
12.
Perform other tasks as may be assigned.
Job Requirements:
•
Food Safety Certification
•
Follow both written and verbal instructions
•
Proficient in the following cooking techniques: Charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking
•
Three (3) years of experience as a broiler/sauté cook in a high-end, high-volume restaurant.