Lead, Production Cook

Description Reports to: Executive Chef-Nutrition/ Production Department: Culinary Location: Causeway Center Classification: Onsite Core Hours: 5:30am - 2:30pm, weekdays, weekends and holidays (hours subject to change with business need) Status: Nonexempt Rate: $20.00/hr. COMPANY OVERVIEW Feeding Tampa Bay serves ten counties in West Central Florida and we are a leader in hunger relief across our region. Just last year, we served 85M meals to our neighbors through direct service and through our network of 400+ food pantry partners. But we know food alone won’t solve hunger – that’s why we’re redefining that it means to feed our region. By creating pathways to possibilities for nearly 1 million people, Feeding Tampa Bay connects and convenes solutions, partners and resources that nourish long-term stability. As a member of the Feeding America Network, we will work to dismantle barriers for individuals, families, and seniors across our area – because it’s possible. At Feeding Tampa Bay, we are on a united path to transform our community. We thoughtfully drive change while embracing and celebrating our collective impact, as well as the impact of each individual. Through our Grow Code we strive to honor all, conquer together, be imaginists, speak with truth, and stay rooted in the mission of Feeding Tampa Bay. SUMMARY The Lead Production Cook oversees daily high-volume food operations, balancing hands‑on culinary execution with team leadership. This isn't just a cooking job—it’s an opportunity to lead a team of staff and volunteers in providing dignity and nourishment to our community. You will manage the preparation of bulk meals for our Trinity Cafe locations, catering events, and contracted meal programs, ensuring every plate meets our standards for nutrition, flavor, and safety. The Lead Cook ensures every meal meets rigorous quality and safety standards while fostering a positive, mission‑driven environment in the back of the house. ESSENTIAL DUTIES AND RESPONSIBILITIES To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Exemplifies the desired culture and philosophies of Feeding Tampa Bay Guide, motivate, and oversee kitchen staff and volunteers from diverse backgrounds, fostering a culture of equity, respect, teamwork and a positive experience. Demonstrates ability to communicate clearly and concisely, both orally and in writing. Excellent verbal and interpersonal skills. Ability to work constructively with individuals (the public and volunteers) from a variety of socioeconomic backgrounds in culturally diverse work environments. Trains volunteers to ensure food is prepared, cooked, and plated to standard, ensuring consistency in taste and presentation. Lead the preparation and cooking of bulk meals, scaling recipes accurately for cafe locations, catering, and contract services. Ensure all food is prepared, seasoned, and plated to standard, maintaining consistency in taste and presentation. Collaborate with kitchen leadership to develop healthy, culturally appropriate, and medically tailored menus. Create daily prep lists, kitchen organization, and "back of house" flow to ensure smooth, efficient shifts. Lead and direct staff and volunteers. Ensures that ingredients are handled and stored properly to prevent contamination. Check the quality of ingredients, ensuring they are fresh. Properly labels and dates all prepared items, facilitating inventory management and food safety. Follow FIFO. Packs, stores and labels leftover food items appropriately. Manages and monitors stock levels, rotates stocks, checks in orders and compares to manifest, orders supplies, minimizes waste, and controls food costs, and finds ways to repurpose food when appropriate. Utilize systems such as Concur for expense reporting. Works closely with Cafe drivers to ensure timely delivery of meals to various distribution sites. Ensure smooth shift running, proper equipment use, and efficient workflow Foster positive relationships with donors, volunteers, and community partners. Stay current on food safety regulations and best practices. Enforce strict food safety and sanitation protocols, maintaining meticulous temperature os and cleaning checklists. Maintain equipment cleanliness and proactively report maintenance issues to prevent service interruptions. Other duties as assigned Requirements Excel working in a fast-paced, evolving environment and demonstrate the ability to embrace the FTB’s commitment to treat all people with equity and respect in pursuit of our mission to feed people in need and mobilize our community to eliminate hunger A minimum of 2 years of professional kitchen experience, with some supervisory experience. High-volume kitchen experience is preferred. Experience with guiding and directing people. Ability to work independently and as part of a team. Excellent volume cooking, leadership, and organizational skills. Proficiency in various kitchen computer software applications. (Word, Excel, G-Suite, Zoom, Paylocity, Concur, Galley) Excellent time management and prioritization skills. Self-starter who can handle multiple tasks simultaneously This position is regularly required to stand, walk, reach with arms and hands, climb or balance, and to stoop, kneel, crouch, or crawl A valid ServSafe Manager Certification is required. The ability to handle multiple tasks in a fast-paced environment, make good decisions proactively, and commit to the mission and values of the organization. Passion for delivering an exceptional food experience for those we are serving. Ability to lift up to 50lbs. Schedule must be flexible with the ability to work some nights, weekends & holidays At least 18 years old with a valid driver's license and able to meet company driving guidelines Willing to actively participate in mission-driven programs, such as food distribution initiatives and disaster relief operations as needed. All internal candidates must be in good standing with no corrective actions within the last 90 days. #J-18808-Ljbffr