The Lead Line Cook is a senior culinary team member responsible for overseeing daily kitchen execution and maintaining operational standards during service. When the Executive Chef is not present, the Lead Line Cook is the acting kitchen lead and is responsible for supervising the line, directing workflow, maintaining quality standards, and ensuring smooth kitchen operations. This role requires strong leadership on the line, attention to detail, and the ability to make real-time decisions to support service and guest satisfaction. Responsibilities: Acting Kitchen Leadership • Serve as the person in charge of the kitchen in the absence of the Executive Chef • Direct line cooks and prep staff during service • Monitor ticket times and control service flow • Make operational decisions to maintain efficiency and quality • Address and resolve service issues in real time • Communicate directly with front-of-house leadership as needed Line Execution & Culinary Standards • Oversee assigned stations and support all areas of the kitchen • Ensure all dishes meet Iron Horse Hotel quality, presentation, and portion standards • Maintain consistency in flavor and plating • Step into any station as needed to support service Team Supervision & Training • Guide and support line cooks during prep and service • Train new culinary team members on standards and procedures • Enforce professional conduct and kitchen expectations • Promote teamwork and accountability Food Safety & Sanitation • Ensure compliance with all food safety and health department regulations • Monitor temperature logs and proper storage procedures • Maintain a clean and organized kitchen at all times • Enforce FIFO and proper labeling practices Operational Support • Assist with prep planning and inventory oversight • Identify and report maintenance or equipment concerns • Support banquet and event production when required Qualifications: • Minimum 3 years of high-volume kitchen experience • Proven ability to lead a station or kitchen team • Strong understanding of food safety and sanitation standards • Ability to remain calm and decisive in high-pressure environments • Strong communication skills • Flexible schedule including nights, weekends, and holidays Compensation: $25 per hour

• Acting Kitchen Leadership • Serve as the person in charge of the kitchen in the absence of the Executive Chef • Direct line cooks and prep staff during service • Monitor ticket times and control service flow • Make operational decisions to maintain efficiency and quality • Address and resolve service issues in real time • Communicate directly with front-of-house leadership as neededLine Execution & Culinary Standards • Oversee assigned stations and support all areas of the kitchen • Ensure all dishes meet Iron Horse Hotel quality, presentation, and portion standards • Maintain consistency in flavor and plating • Step into any station as needed to support serviceTeam Supervision & Training • Guide and support line cooks during prep and service • Train new culinary team members on standards and procedures • Enforce professional conduct and kitchen expectations • Promote teamwork and accountabilityFood Safety & Sanitation • Ensure compliance with all food safety and health department regulations • Monitor temperature logs and proper storage procedures • Maintain a clean and organized kitchen at all times • Enforce FIFO and proper labeling practicesOperational Support • Assist with prep planning and inventory oversight • Identify and report maintenance or equipment concerns • Support banquet and event production when required