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