Company Description:
Sup Vietnamese is a restaurant specializing in Vietnamese cuisine, with a focus on fresh ingredients, bold flavors, and a welcoming guest experience. Located in East Setauket, NY, the restaurant aims to provide high-quality dishes that highlight traditional recipes with a modern touch. Team members are encouraged to collaborate, maintain high standards, and take pride in their craft. The kitchen environment values efficiency, cleanliness, and respect, creating a supportive workplace for hospitality professionals.
Role Description:
The Lead Line Cook is a full-time, on-site role based at Sup Vietnamese in East Setauket, NY. This role is responsible for leading daily line operations, including preparing and cooking menu items to specification, ensuring consistent quality and portion control, and managing ticket flow during service. The Lead Line Cook oversees station setup and breakdown, coordinates with other kitchen staff to maintain smooth service, and reinforces food safety and sanitation standards. Daily tasks include prepping ingredients, monitoring inventory needs, training and guiding line cooks, and communicating effectively with the front-of-house team to support a positive guest experience.
Qualifications:
Candidates should possess strong line cooking skills, including proficiency with Vietnamese or Asian cuisine, sautéing, grilling, and plating.
Candidates should possess experience in kitchen leadership, such as overseeing a line, delegating tasks, and supporting training of junior staff.
Candidates should possess solid knowledge of food safety, sanitation practices, and proper handling and storage of ingredients.
Candidates should possess effective time management and organizational skills to handle high-volume service and multiple tickets at once.
Candidates should possess clear communication skills, a collaborative mindset, and the ability to work respectfully in a diverse team.
Relevant qualifications include prior experience as a line cook or lead line cook, familiarity with Vietnamese cuisine, and flexibility to work evenings, weekends, and holidays as needed.
Formal culinary training or certification is beneficial but not required; a commitment to learning, consistency, and reliability is essential.
