The role of the lead cook is to assist the sous chefs in supervising the cooks and utilities by
making sure they are on task and completing their assigned tasks as well as maintaining a clean and safe work environment. The lead cook needs to maintain a high level of performance, while ensuring guest satisfaction and profitability in accordance with the company’s service and operational standards. The lead cook reports to the sous chef-on-duty and is expected to lead kitchen staffers when the sous chef-on-duty is not present.
Essential Functions

 Assists Chef with training new and existing associates, under the direction of


 Assists with inventory control with proper production management to minimize waste

 Maintains cleanliness and safety standards throughout the kitchen; follows and upholds

all health codes and sanitation regulations

 Ensure production sheets are complete

 Assigns stations and positions for all kitchen staff

 Ensures that all equipment is set up properly and operating efficiently and accurately

 Verifies all paperwork is complete and turned in at conclusion of shift/event

 Ensures all workstations, remain clean, sanitized, safe and sufficiently stocked

 Adheres to and enforces inventory and labor control measures; performs inventory

counts as requested

 Insures all policies, procedures and DNC standards and regulations are maintained and


 Assist in managing day to day operation of the kitchen, coordinate food production

schedules and ensure highest level of food quality, taste and presentation

 Participate in food preparation, produce food consistently with high quality, taste and

presentation and expedite during peak meals as needed

 Control food cost by assisting in training kitchen staff on the proper methods of food

preparation and handling, by training kitchen, restaurant and steward employees on

how to handle leftover food items

 Ensure adherence to recipes and product specifications, train kitchen staff on all new

menu items, coach staff as needed

 Must maintain effective communication within the kitchen, be responsive to staff

suggestions and concerns and work to resolve problems


 Excellent knife skills

 Work every station of the kitchen

 Follow recipes

 Work calmly and effectively under pressure

 Must have problem solving abilities

 Be self motivated, organized and a strong leader

 Able to stand or walk for entire length of shift

 Able to work long periods of time without a break

 Attention to detail when checking orders

 Able to lift up to 50 lbs at a time

Bad Habits

 Not following pars

 Not stocking stations properly

 Not following recipes

Good Habits

 Lead by example

 Provide constant feedback

Opening Duties

 Line check turned in before opening

 Make sure all equipment is on and working

 Make sure all food deliveries are properly put away, organized, labeled and rotated

 Make sure all stations are fully stocked prior to opening

Closing Duties

 Make sure all food and pans are rotated for dinner service

 Make sure kitchen is cleaned to the highest standard

 Make sure all stations are fully stocked prior to closing
Special Instructions
Please do not send any emails, resumes, or call.
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Cardinals Nation Restaurant
601 Clark Ave 102
St. Louis, MO 63102
(314) 345-9880
Hours of operation
  • Mon: 11:00 am - 12:00 am
  • Tue: 11:00 am - 12:00 am
  • Wed: 11:00 am - 12:00 am
  • Thu: 11:00 am - 12:00 am
  • Fri: 11:00 am - 12:00 am
  • Sat: 11:00 am - 12:00 am
  • Sun: 10:00 am - 12:00 am