Lead Cook

Discovery Cube•Santa Ana, CA

About The Position

Come join the fun and make a difference with Discovery Cube! For over 25 years, we've been inspiring kids and educators alike with our hands-on science education initiatives and interactive exhibits. Our four core initiatives - STEM proficiency, early childhood education, healthy living, and environmental stewardship - are future-forward in promoting life-long-learning. Plus, with our immersive campuses in Orange County and Los Angeles, as well as our educational outreach programs, there are endless opportunities for learning exploration. As a prominent advocate for modern science education, we believe in empowering our learners with real-world applications and spotlighting science as a solution and force for good. Don't miss out on the excitement and join our important mission today! Position Summary The Head Cook oversees daily café kitchen operations and ensures all food is prepared safely, efficiently, and to Discovery Cube’s quality standards. This role leads and develops the kitchen team, maintains compliance with health and sanitation regulations, and ensures a clean, organized, and positive work environment. The Head Cook partners closely with the Director of Operations and front-of-house teams to maintain smooth service flow, operational consistency, and a professional kitchen culture.

Requirements

5+ years of experience in food & beverage, hospitality, or restaurant operations.
5+ years of supervisory or shift-lead experience.
High school diploma or equivalent; culinary certification preferred.
Proficiency in core cooking techniques (sauté, grill, fry, prep) and recipe execution.
Experience working with special diets and allergen accommodations.
Ability to work early mornings, weekends, holidays, and special events.
Strong leadership, communication, and organizational skills; able to lead a team of up to 15 staff.
Valid Food Handler’s Permit or ability to obtain manager-level certifications (e.g., ServSafe).
Knowledge of food safety, sanitation, and health regulations.
Ability to lift 30–50 lbs., stand for extended periods, and perform effectively in a fast-paced environment.

Nice To Haves

Supervisory experience in a café, coffee shop, museum café, or quick-service environment.
Experience forecasting demand, evaluating food trends, and managing vendor relationships.
Ability to implement corrective actions and retraining when operational or safety issues arise.
Familiarity with inventory software, POS systems, or digital kitchen management tools

Responsibilities

Oversee all back-of-house operations, including food preparation, station organization, production timelines, and service readiness.
Maintain consistent food quality, presentation, portioning, and waste reduction across all shifts.
Manage inventory levels, monitor food usage, track waste, and support cost-control initiatives, including vendor coordination and product forecasting.
Monitor kitchen equipment for proper operation and coordinate maintenance or repairs when needed.
Support staffing and scheduling needs by identifying coverage gaps and communicating staffing requirements to management.
Model and reinforce a positive, respectful, and collaborative kitchen culture.
Train and mentor new and existing staff on kitchen procedures, safety protocols, sanitation standards, and company policies.
Provide ongoing training on menu items, ingredients, allergens, and food-handling best practices.
Offer coaching, performance feedback, and corrective guidance when necessary to maintain high standards.
Maintain accurate logs for temperature checks, food safety, cleaning schedules, and regulatory documentation.
Uphold compliance with local, state, and federal health department regulations, ensuring all staff follow required protocols.
Assist with cost-analysis reporting and provide recommendations to stay within budget.
Serve as a communication link between kitchen staff, management, and front-of-house teams to ensure consistent service flow.
Respond promptly to safety incidents, equipment failures, or operational disruptions and escalate issues when necessary.
Utilize kitchen technology—such as inventory systems, digital logs, or scheduling and communication tools—where applicable.