Lead Line Cook in Centennial, Colorado at Viewhouse II Corp

WHY VIEWHOUSE

Viewhouse is a vibrant restaurant, bar, and entertainment destination where exceptional hospitality, scratch-made food, handcrafted beverages, live entertainment, and unforgettable experiences come together. Whether guests are joining us for a casual lunch, happy hour, game day, private event, or a night out with friends and family, our team is committed to creating an energetic, welcoming, and memorable atmosphere every day. We value genuine hospitality, professionalism, accountability, teamwork, integrity, and a relentless commitment to operational excellence. Every interaction is an opportunity to exceed expectations, build lasting relationships with our guests, and create experiences that inspire them to return again and again.

JOB OVERVIEW

The Lead Line Cook is a senior culinary team member responsible for preparing, cooking, and presenting menu items while serving as a working leader within the kitchen. Under the direction of restaurant leadership, the Lead Line Cook supports daily kitchen operations by maintaining food quality, coordinating station execution, assisting with training and coaching culinary team members, and promoting consistency in recipe execution, food safety, sanitation, and operational standards. This position leads by example through professionalism, teamwork, urgency, and culinary excellence while helping ensure efficient kitchen operations during all service periods. The Lead Line Cook is expected to demonstrate advanced product knowledge, strong communication skills, sound judgment, accountability, and a commitment to maintaining the Company's standards for quality, cleanliness, and guest satisfaction.

ESSENTIAL RESPONSIBILITIES

• Prepare, cook, plate, and present menu items according to Company recipes, preparation procedures, portion specifications, presentation standards, and ticket time expectations.
• Serve as a working leader by setting the example for professionalism, urgency, teamwork, cleanliness, food safety, and recipe execution during all shifts.
• Coordinate workflow within assigned kitchen stations by assisting with ticket prioritization, communication, and execution to promote efficient service and consistent food quality.
• Support Sous Chefs and culinary leadership with daily kitchen operations while helping maintain productivity, organization, and operational standards.
• Assist with onboarding, training, coaching, and mentoring new culinary team members on recipes, preparation procedures, food safety standards, sanitation practices, equipment operation, and Company expectations.
• Monitor food quality throughout preparation and service by verifying proper temperatures, seasoning, portion sizes, cooking techniques, appearance, and presentation before food leaves the kitchen.
• Identify food quality concerns, equipment issues, safety hazards, inventory shortages, or operational challenges and promptly communicate them to restaurant leadership.
• Maintain appropriate pars and station readiness by monitoring product levels, preparing replacement items as needed, and communicating production needs throughout service.
• Follow and reinforce Company recipes, preparation procedures, plating standards, food safety requirements, allergen awareness procedures, sanitation practices, and workplace safety standards.
• Safely operate commercial kitchen equipment, including grills, sauté stations, fryers, ovens, broilers, flat tops, knives, slicers, mixers, food processors, and other equipment appropriate to the assigned station.
• Assist with receiving, inspecting, organizing, rotating, labeling, dating, and properly storing food products using FIFO inventory practices and Company procedures.
• Help maintain a clean, organized, and sanitary kitchen by ensuring assigned workstations, equipment, storage areas, and common kitchen areas remain clean and service-ready throughout each shift.
• Promote a culture of teamwork, accountability, communication, professionalism, and mutual respect while assisting fellow culinary team members during periods of high business volume.
• Demonstrate sound judgment by escalating guest concerns, food safety issues, equipment failures, or operational concerns to restaurant leadership in a timely manner.
• Minimize food waste through proper portioning, inventory rotation, careful product utilization, and adherence to Company specifications.
• Attend training sessions, pre-shift meetings, and departmental meetings while maintaining current knowledge of recipes, culinary techniques, food safety standards, sanitation procedures, allergen awareness, and Company policies.
• Protect Company confidential information, including recipes, preparation methods, operational procedures, vendor information, pricing information, and other proprietary business practices.
• Present a clean, professional appearance in the complete approved uniform while demonstrating respectful, professional, and cooperative conduct with guests, coworkers, vendors, and leadership.
• Perform other duties and support other back-of-house positions as assigned based on business volume and operational needs.

VIEWHOUSE SERVICE STANDARDS

STANDARD EXPECTED BEHAVIOR

Professionalism Demonstrate integrity, accountability, professionalism, and respect in every interaction.

Safety Follow all food safety, sanitation, chemical handling, and workplace safety procedures.

Quality Complete work accurately, consistently, and according to Company standards.

Ownership Take responsibility for assigned duties, equipment, and maintaining a clean and organized work environment.

Teamwork Communicate respectfully and support fellow team members across all departments.

Reliability Report to work prepared, maintain punctual attendance, and perform duties with urgency and consistency.

QUALIFICATIONS

Education / Certifications

• High school diploma or equivalent preferred, but not required.
• Previous restaurant, dishwashing, custodial, warehouse, food service, or hospitality experience is preferred but not required.
• Ability to work efficiently in a fast-paced, high-volume environment while maintaining attention to detail.
• Ability to communicate professionally and work collaboratively with managers and team members.
• Demonstrated reliability, punctuality, and a strong work ethic.
• Ability to follow verbal and written instructions, established procedures, and Company policies.
• Basic understanding of sanitation, cleanliness, and workplace safety principles, or the ability to learn and consistently apply Company standards.
• Ability to safely operate commercial dishwashing equipment and properly handle cleaning chemicals after training.
• Ability to work a flexible schedule, including mornings, evenings, weekends, holidays, and overtime as business needs require.
• Must obtain and maintain any licenses, permits, certifications, or training required by applicable law or Company policy.
• Ability to accurately follow written recipes and production guides.
• Basic knife skills or the ability to safely develop knife skills through Company training.
• Ability to accurately measure, portion, and prepare ingredients according to Company specifications.

EXPERIENCE

• One (1) year of high-volume restaurant kitchen experience preferred.
• Demonstrated ability to consistently execute recipes and maintain Company quality standards.
• Demonstrated ability to train, coach, and positively influence other culinary team members.
• Strong organizational, communication, and multitasking skills.
• Ability to remain calm and effectively prioritize work in a fast-paced, high-volume environment.

Equivalent combinations of education, training, and experience that demonstrate the ability to successfully perform the essential functions of the position may be considered.

KNOWLEDGE

• Basic knowledge of cleaning, sanitation, and food safety principles, or the ability to learn and consistently apply Company standards.
• Basic understanding of proper handling, cleaning, and storage of dishes, cookware, utensils, kitchen equipment, and service items.
• Knowledge of safe workplace practices, including proper lifting techniques, chemical handling, slip and fall prevention, and equipment safety, or the ability to learn such practices.
• Ability to understand and follow Company policies, operational procedures, cleaning schedules, and sanitation standards.
• Basic understanding of the importance of cleanliness, organization, teamwork, and urgency within a high-volume restaurant environment.
• Ability to maintain confidentiality regarding Company operations, recipes, business practices, and other proprietary information.
• Knowledge of applicable health, sanitation, and workplace safety requirements, or the ability to successfully complete Company-provided training.
• Basic knife handling and food preparation techniques.
• Recipe execution and portion control.
• FIFO inventory rotation.
• Safe food temperature practices.
• Cross-contamination prevention.
• Basic allergen awareness.

PHYSICAL DEMANDS & WORK ENVIRONMENT

The requirements below are representative of those necessary to perform the essential functions of the position. Reasonable accommodations may be made for qualified individuals with disabilities.

• Stand and walk for prolonged periods throughout food preparation, service, cleaning, and closing duties while frequently moving throughout kitchen, storage, dishwashing, walk-in cooler, freezer, and receiving areas.
• Frequently bend, reach, twist, stoop, kneel, crouch, climb, balance, grasp, and perform repetitive hand, wrist, and arm movements while preparing food, cleaning, stocking, lifting, and operating kitchen equipment.
• Lift, push, pull, carry, and move up to 50 pounds on a regular basis, including food products, ingredient containers, cookware, dish racks, equipment, cleaning supplies, and other operational materials, with or without reasonable accommodation.
• Safely operate commercial kitchen equipment, including but not limited to dishwashing machines, ovens, grills, fryers, slicers, mixers, food processors, knives, and other kitchen equipment appropriate to the position.
• Work in a fast-paced kitchen environment with frequent exposure to hot surfaces, steam, open flames, boiling liquids, sharp objects, cleaning chemicals, food allergens, grease, wet floors, refrigeration units, freezers, and varying indoor temperatures.
• Utilize proper lifting techniques and follow all Company safety procedures, food safety standards, sanitation requirements, chemical handling procedures, and personal protective equipment requirements as applicable.
• Hear, speak, read, and communicate effectively with managers, team members, vendors, and other departments in a busy kitchen environment with multiple simultaneous activities and elevated noise levels.
• Maintain the physical stamina necessary to perform repetitive tasks while working efficiently during extended periods of high business volume.
• Work a flexible schedule that may include mornings, afternoons, evenings, weekends, holidays, extended shifts, and overtime as business needs require.

EMPLOYMENT EXPECTATIONS

• Maintain regular and punctual attendance and follow established call-off and scheduling procedures.
• Accurately record all time worked. Working off the clock is prohibited, and overtime requires advance authorization while remaining payable when worked.
• Comply with the VIEWHOUSE Employee Handbook, all training materials, Company directives, safety rules, dress and appearance standards, anti-discrimination and anti-harassment policies, confidentiality obligations, and all applicable laws.
• Immediately report workplace injuries, unsafe conditions, suspected harassment or discrimination, wage concerns, or other policy violations through the appropriate reporting channels.
• Remain free from impairment while working, on Company premises, or representing the Company.
• Follow all Company recipes, preparation standards, food safety procedures, and sanitation requirements.
• Maintain compliance with all local, state, and federal food safety regulations.
• Consistently maintain a clean, organized, and safe workstation.
• Properly use and care for Company equipment.
• Demonstrate urgency while maintaining quality and safety standards.
• Support other culinary team members and restaurant departments as business needs require.

SALARY & BENEFITS

Hourly Wage: USD $15.16 per hour - $25.00 per hour

Classification: Non-Exempt; Non Tipped position

Actual starting compensation will be determined based on factors including, but not limited to, relevant experience, qualifications, demonstrated skills, internal equity, and business needs.

Team benefits include:

• Structured training programs and pathways for professional growth.
• A 25% dining discount at participating concepts within the Lotus portfolio.
• Accrual of paid sick leave as mandated by Colorado state statutes.
• Access to Colorado FAMLI and federal FMLA leave programs for eligible employees.
• Comprehensive health, dental, vision, life, and accident coverage upon meeting eligibility requirements.
• Optional Total Advantage Package, providing telehealth, healthcare advocacy, and financial wellness support.

IMPORTANT NOTICE

This job description is intended to describe the general nature and level of work performed and is not an exhaustive list of all duties, responsibilities, or qualifications. Duties may change based on business needs. Employment with the Company is at will unless otherwise stated in a written agreement signed by authorized Company leadership. Nothing in this job description creates a contract of employment or alters the at-will relationship.

VIEWHOUSE / Lotus Concepts is an Equal Opportunity Employer. Reasonable accommodations are available to qualified applicants and employees in accordance with applicable law.