Position Summary
The PM Lead Line Cook at Hotel Ella plays a key leadership role in the evening kitchen operation, ensuring service is executed efficiently, consistently, and to a high standard. This position is responsible for preparing and cooking menu items, maintaining station organization, supporting team communication, and helping lead the line during dinner and evening service periods.

The ideal candidate is dependable, organized, skilled in hot line execution, and able to work with urgency while maintaining quality and professionalism. This role requires strong culinary fundamentals, attention to detail, the ability to lead by example, and a commitment to cleanliness, teamwork, and guest satisfaction.
Essential Responsibilities Line Leadership and Evening Service Execution

• Lead assigned stations during PM service and help maintain strong ticket flow, communication, and plate consistency
• Support the Chef or Sous Chef in directing line cooks and kitchen staff during service
• Ensure all menu items are prepared and plated according to recipe, portion, and presentation standards
• Monitor quality, cooking times, and station readiness throughout the shift
• Help manage pacing during high-volume periods while maintaining organization and calm under pressure
• Communicate clearly with the kitchen team regarding counts, pickups, delays, 86 items, and special requests

Food Preparation and Cooking

• Prepare, cook, and plate menu items for dinner, bar, banquet, and special event service as needed
• Complete all assigned prep work accurately and efficiently before service begins
• Ensure mise en place is stocked, fresh, labeled, and properly stored
• Follow recipes, prep lists, and production standards with consistency
• Assist with butchery, sauce work, garnishes, and hot line production based on business needs
• Maintain quality and consistency across all dishes leaving the kitchen

Station Organization and Kitchen Readiness

• Set up, stock, and break down stations properly for PM service
• Maintain a clean, organized, and fully stocked workstation throughout the shift
• Ensure all tools, equipment, and products are in their proper place and ready for service
• Help oversee shift change communication and kitchen readiness for next-day operations
• Monitor product levels and communicate restocking needs or shortages to leadership

Sanitation, Safety, and Compliance

• Follow all health, sanitation, food safety, and temperature control standards
• Ensure proper labeling, dating, rotation, and storage of food items
• Keep line, prep, walk-ins, and shared kitchen areas clean and compliant throughout the shift
• Use kitchen equipment safely and report maintenance or safety concerns immediately
• Support compliance with all company and local health department standards

Teamwork and Support

• Lead by example with professionalism, urgency, and accountability
• Help train and support new line cooks and kitchen team members as directed
• Maintain positive communication with culinary leadership, front of house teams, and fellow cooks
• Step into other stations or support banquet and restaurant needs when business requires
• Contribute to a strong kitchen culture focused on consistency, respect, and execution

Qualifications

• Minimum 2 years of line cook experience required, preferably in an upscale restaurant, hotel, or high-volume kitchen
• Previous leadership or lead line experience preferred
• Strong knowledge of cooking techniques, food safety, station organization, and service execution
• Ability to read tickets, follow recipes, and maintain consistency under pressure
• Strong communication skills and the ability to lead by example
• Dependable, organized, and able to work efficiently in a fast-paced environment
• Flexible schedule, including evenings, weekends, and holidays

Physical Requirements

• Ability to stand for extended periods of time
• Ability to lift, carry, push, or pull up to 50 pounds
• Ability to bend, reach, twist, and work safely around hot equipment and sharp tools
• Ability to work in a fast-paced kitchen environment with exposure to heat, steam, and noise

Success Measures

• Consistent food quality and presentation during PM service
• Strong station readiness and shift organization
• Efficient ticket execution and communication during peak periods
• Cleanliness and compliance with all food safety standards
• Positive leadership presence and support of overall kitchen performance