Lead Line Cook Expectations and Responsibilities 

In general, a Lead Line Cook (LLC) acts as the Chefs’ eyes and ears in the kitchen, as well as the Chefs’ proxy in their absence. The LLC should be a leader-by-example at all times and set a standard of conduct in the kitchen and around the restaurant. They should know the prescribed methods of working in our kitchens and be able to respectfully and confidently correct other cooks when they are not working within Roberta’s methods or up to our standards. They should also be trustworthy enough to open and close the kitchen without the manager present. this includes filing EOD notes, and closing out monies for the day.  

Specific expectations and responsibilities of the LLC Position: 

● Answer other cooks’ questions or get the answer from a Chef when the LLC is unable to provide one. 

● Run service in a chef’s absence. 

● Set a menu for service in a Chef’s absence, making necessary adjustments according to product availability or seasonal menu changes. 

● Master all stations within their respective kitchens, including expo. 

● Expedite service. 

● Set up and shut down the kitchen, delegating tasks for the most efficient operation. ● Communicate with FOH during service: counts, 86’s, ticket times, comp.’s, etc. ● Train new hires and trails. 

● PK/TO: 

○ Work the oven effectively during any service - this applies to both slice and neopolitan styles. 

○ Run Expo and Dexpo in PK as well as Expo in TO. 

○ Complete the “RFPP order” sheet and relay any necessary purveyor orders to the Chef on duty. 

○ Complete prep lists and execute all prep as needed. 

Lead Line Cook Expectations and Responsibilities 

In general, a Lead Line Cook (LLC) acts as the Chefs’ eyes and ears in the kitchen, as well as the Chefs’ proxy in their absence. The LLC should be a leader-by-example at all times and set a standard of conduct in the kitchen and around the restaurant. They should know the prescribed methods of working in our kitchens and be able to respectfully and confidently correct other cooks when they are not working within Roberta’s methods or up to our standards. They should also be trustworthy enough to open and close the kitchen without the manager present. this includes filing EOD notes, and closing out monies for the day.  

Specific expectations and responsibilities of the LLC Position: 

● Answer other cooks’ questions or get the answer from a Chef when the LLC is unable to provide one. 

● Run service in a chef’s absence. 

● Set a menu for service in a Chef’s absence, making necessary adjustments according to product availability or seasonal menu changes. 

● Master all stations within their respective kitchens, including expo. 

● Expedite service. 

● Set up and shut down the kitchen, delegating tasks for the most efficient operation. ● Communicate with FOH during service: counts, 86’s, ticket times, comp.’s, etc. ● Train new hires and trails. 

● PK/TO: 

○ Work the oven effectively during any service - this applies to both slice and neopolitan styles. 

○ Run Expo and Dexpo in PK as well as Expo in TO. 

○ Complete the “RFPP order” sheet and relay any necessary purveyor orders to the Chef on duty. 

○ Complete prep lists and execute all prep as needed.