Lead Cook - Multi-Unit Culinary Support

Lead Cook - Multi-Unit Culinary Support

SAGE Dining Services is looking for a Lead Cook to join our private school in the Atlanta area. This position requires travel. Depending on your experience and the operational needs, the role may be primarily based at one location or involve providing culinary and operational support across various school dining operations in Atlanta.

The typical schedule is Monday through Friday during daytime hours, offering an excellent quality-of-life opportunity for a culinary professional. Because we also support catering, special events, and other operational needs, candidates must be flexible to occasionally work evenings, nights, and weekends as business needs require.

This role is ideal for a versatile culinary professional who enjoys scratch cooking, leading and developing teams, supporting catering operations, and stepping into different environments as needed. Multi-unit assignments may include supporting kitchen operations, culinary production, catering and special events, team leadership, and other operational responsibilities.

For a strong candidate who demonstrates leadership ability, flexibility, and operational excellence, this position offers the opportunity to grow beyond a traditional Sous Chef role and become an important culinary resource supporting multiple locations throughout the Atlanta area.

Pay Type: $22.00 - $24.00 Hourly

Time Commitment: Full Time

Weekly pay. Benefits for full-time positions: Health/Life/STD/Vision/Dental/Accident/Hospital Care/Vacation/Holiday and Personal Days. 401(k) Matching program. Paid sick time. Ongoing daily paid training. Career growth opportunities. Uniforms and shoes provided. Generous referral program. Team Member meal. SAGE Perks Employee discount program for retailers, wireless plans, movie tickets, etc.

Ensure that all food is appropriately displayed and visually appealing.

Interact cheerfully with SAGE guests and Team Members, providing service with a smile.

Oversee the preparation of menu items in strict accordance with both SAGE recipes and HACCP guidelines.

Clean all work areas, equipment, and guest service areas on an ongoing basis.

Assist with inventory and ordering.

Train, motivate, and oversee Cooks and culinary Team Members.

Set a good example each day by being a role model and leader in the kitchen.

Culinary degree or equivalent culinary experience required.

Strong organizational skills required.

Experience delegating tasks and following up with Team Members.

Capacity to train and motivate others.

ServSAFE certification preferred, but not required.

Ability to understand and execute recipes and instructions in English accurately.