Welcome To El Gaucho - Applying For The El Gaucho Boise | Hiring Lead Line Cooks Position

Lead Line Cooks

Lead the line at El Gaucho Boise

El Gaucho Boise is seeking an experienced Lead Line Cook to oversee a station and support kitchen operations. You'll be responsible for leading by example, mentoring other cooks, and ensuring consistent execution of menu items during service.

As Lead Line Cook, you'll manage your station while providing guidance to line cooks and prep staff. Your expertise, leadership, and ability to maintain high standards during busy service are essential to our kitchen's success.

Responsibilities:

• Oversee and execute service on your assigned station
• Train and mentor line cooks and prep cooks
• Ensure consistent food quality and presentation
• Maintain proper cooking techniques and plating standards
• Assist sous chefs with kitchen operations and staff coordination
• Monitor inventory and communicate needs to management
• Maintain clean, organized, and efficient workstations
• Follow all health, safety, and sanitation guidelines
• Step in to support other stations as needed
• Help develop and test new menu items
• Ensure proper food storage and labeling
• Lead by example in work ethic and professionalism

Requirements

• Minimum 3-4 years kitchen experience, including fine dining
• Proven leadership abilities and mentoring skills
• Strong knowledge of cooking techniques and food preparation
• Ability to work efficiently under pressure
• Excellent organizational and communication skills
• Dependable and reliable
• Professional, well-groomed appearance
• Flexibility for nights, weekends, holidays, and long shifts
• Ability to stand for extended periods
• Ability to lift up to 50 pounds
• Valid Food Handler's/Health Permit
• Must be 18 years or older

Compensation: $25.00/hour

Benefits include:

• Medical, dental, and vision insurance (25+ hours/week)
• 401k with employer match (after one year, age 18+)
• Employee Assistance Program
• Family meals and dining discounts
• Pet insurance
• Growth opportunities to sous chef positions
• Closed Sundays and Mondays (except special events)

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