Friday’s Station, Lake Tahoe’s most iconic steakhouse known for premium cuts, classic craftsmanship, and breathtaking lake views, is seeking an experienced and motivated Lead Cook to support daily kitchen operations. This position is responsible for preparing high‑quality steakhouse menu items accurately and efficiently while upholding the exceptional standards that define the Friday’s Station dining experience. The Lead Cook plays a key leadership role on the line, guiding and supporting culinary team members, maintaining consistency, and ensuring flawless execution during service. Ideal candidates are passionate about steakhouse cuisine, thrive in a fast‑paced environment, and lead by example with professionalism, precision, and pride in their craft.
Performs all functions of a Cook I and Cook II.
Maintains adequate supply of menu items.
Maintains assigned facility in a sanitary condition and equipment in operational condition.
Inspects assigned areas and coordinates cleaning activities with the Kitchen Steward.
Regularly inspects food in steam tables to insure freshness.
Protects company assets against stealing, breakage and waste.
Maintains portion controls.
Provides leadership and training to lower level cooks.
Continues to update cooking knowledge through books, magazines and discussions with the Executive Chef and Executive Sous Chef.