A Lead Line Cook is responsible for supervising kitchen staff, ensuring quality, consistency, and efficiency at specific cooking stations, while also training junior cooks, managing inventory, maintaining sanitation, and supporting Sous/Executive Chefs in daily operations and sometimes menu development, acting as a bridge between management and the line. Kitchen Operations: Oversee food preparation at assigned stations (grill, sauté, fryers, etc.), ensuring quality, correct portioning, and timely service.