Lead Cook

Lead Cook

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.

Position Summary:

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