About this role
Lead Cook
Compensation: $60,000-$80,000 annually, based on experience and qualifications.
Schedule
- Full-Time
- Schedule may include occasional evenings, weekends, and holidays as needed.
Position Summary
We are seeking an experienced and organized Head Cook to oversee the daily operations of a high-volume kitchen. This role is responsible for planning and preparing nutritious meals, managing inventory and food costs, leading kitchen staff, and ensuring a clean, safe, and efficient kitchen environment.
Key Responsibilities
- Plan and prepare balanced, high-quality daily menus
- Source ingredients and coordinate purchasing with vendors
- Monitor inventory levels and manage food costs while minimizing waste
- Lead, train, and support kitchen staff to ensure efficient daily operations
- Create staff schedules and coordinate kitchen coverage
- Maintain a clean, organized, and sanitary kitchen
- Ensure compliance with all food safety, sanitation, and health regulations
- Accommodate food allergies, dietary restrictions, and special meal requests
- Monitor food quality, presentation, and consistency
- Assist with additional kitchen and food service responsibilities as needed
Qualifications
- 3-5 years of experience as a Head Cook, Sous Chef, Kitchen Manager, or similar leadership role
- Experience in high-volume food service, institutional dining, hospitality, or commercial kitchens preferred
- Proven leadership experience managing and developing a kitchen team
- Strong understanding of inventory management, food costing, portion control, and budgeting
- Current ServSafe Manager Certification required
- Excellent organizational, communication, and time management skills
- Ability to work in a fast-paced environment and maintain high standards of food quality and cleanliness
Benefits
- Competitive salary based on experience
- Stable, full-time position
- Supportive team environment
- Opportunity for long-term growth and advancement