Lead Cook

About the role

Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service. Key Responsibilities of the Lead Cook: Incorporates safe work practices in job performance. Prepare and cook menu items according to established recipes and standards. Lead and coordinate kitchen line operations during service, ensuring timing, quality, and presentation. Supervise and train line cooks and prep staff in proper cooking methods, food handling, and sanitation procedures. Monitor food levels and assist with ordering, receiving, and proper storage of ingredients. Ensure all stations are set up and stocked prior to service. Maintain high standards of cleanliness and organization in all kitchen areas. Work closely with the Sous Chef and Executive Chef to assist in menu development, specials, and seasonal offerings. Uphold health, safety, and sanitation regulations as required by local, state, and federal laws. Support a positive and professional kitchen culture built on teamwork and respect. Assist in inventory control and minimizing food waste. Incorporates safe work practices in job performance. Minimum Qualifications for the Lead Cook: Minimum 1–3 years of professional cooking experience; supervisory or lead experience preferred. Strong knowledge of cooking techniques, knife skills, and food safety standards. Ability to work in a fast-paced, high-volume environment while maintaining quality and composure. Excellent organizational and communication skills. ServSafe or equivalent food handler certification preferred. Compensation: $23 - $25 depending on experience Other Qualifications: Ability to read and speak English may be required in order to perform the duties of the job. Ability to work flexible hours, including nights, weekends, and holidays as business requires.

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