Lead Line Cook / Sous Chef

Company Overview The Altland House Hospitality Group operates full-service restaurants, banquet facilities, golf courses, breweries, and hotels with multiple locations in South Central PA. Family owned and operated for over 70 years, we pride ourselves on delivering exceptional hospitality experiences across our diverse venues.

Overview

We are seeking a dynamic, experienced, and energetic Line Cook to lead the culinary team and oversee daily kitchen operations in a fast-paced environment at our Highland Taps & Tables location in South Hanover. This role directs all back-of-house production and people leadership to ensure exceptional guest satisfaction, consistent food quality, and efficient kitchen workflows. Responsible for food safety and sanitation compliance, inventory and ordering accuracy, staff development, and cost control while supporting a positive, productive, and hospitality-driven team culture.

Job Summary

Directs and oversees kitchen operations and personnel to ensure exceptional guest satisfaction and a positive, productive work environment. Responsible for achieving targeted food and labor costs, maintaining profitability, and ensuring full compliance with company policies, procedures, and performance standards through effective leadership and operational management.

Core Responsibilities

Kitchen operations and service execution

• Supervise kitchen operations including food preparation, cooking, plating, taste, and presentation standards.
• Ensure smooth service flow during peak hours through active line leadership, station readiness, and order timing support.
• Maintain daily prep sheets, cleaning assignments, portioning controls, and proper food handling procedures.
• Maintain clean, organized, and hazard-free production and storage areas in compliance with Department of Agriculture and Health Department regulations.

Quality assurance and food safety

• Ensure strict adherence to established recipes, preparation standards, and all food safety guidelines.
• Oversee food safety practices, including temperature logs, food rotation, sanitation procedures, and corrective actions when issues arise.
• Ensure accurate ordering and receiving of products, verifying quality, counts, and proper storage.

Inventory, purchasing, and systems

• Help manage inventory control, ordering, receiving, and par levels to maintain optimal stock and reduce waste.
• Use restaurant systems to support ordering, inventory tracking, and operational reporting, including Toast and ORCA when applicable.
• Maintain proper par levels of smallwares essential for food preparation and handling.

Cost management and budgeting

• Monitor food production costs and assist with budgeting to maximize profitability while maintaining high-quality offerings.
• Maintain food, labor, and supply costs within established targets and guidelines set by the Operations Manager.
• Identify opportunities to improve throughput, reduce waste, and strengthen portion control without compromising standards.

Team leadership, training, and culture

• Train, develop, and mentor kitchen and dish staff to uphold quality standards and foster a positive team environment.
• Communicate clearly, professionally, and consistently, providing instruction and hands-on demonstrations of Altland House Hospitality Group procedures and techniques.
• Build an accountable, respectful culture that supports teamwork across stations and shifts.

Scheduling, shift leadership, and accountability

• Handle shift management duties including scheduling, service coverage planning, and maintaining labor targets.
• Administer discipline and counseling promptly and consistently. Document incidents including tardiness, excessive call-offs, disruptive behavior, and policy violations in Toast Payroll digital employee files.

Front-of-house partnership and guest experience

• Collaborate with front-of-house leadership to deliver exceptional guest service and resolve guest feedback quickly and professionally.
• Partner on menu execution, pacing, and service recovery to protect quality and guest satisfaction.

Menu development and execution

• Help plan, cost, and execute menus including specials, brunch, banquets, catering, and holiday offerings in a profitable and efficient manner.
• Introduce new products and trends to support guest satisfaction and balance station workloads.

Equipment and facilities

• Schedule repairs and preventive maintenance for kitchen equipment.
• Report any repair estimate over $250 to the GM/Owner before proceeding.

Hours and timekeeping

• 35-40 hours per week, with additional hours as needed during