Lead Cook

New Life Church of Woodbury • Woodbury, MN

23h • $18 - $20 • Onsite

About The Position

Position Summary: The Lead Cook is responsible for the heart of the kitchen operation. This role combines high-volume culinary production with supervisory oversight, ensuring that students receive nutritious meals in a safe, efficient, and welcoming environment. You will lead the team by example, supervising both professional staff and student assistants. Responsibilities: Primary: Culinary Production – 60% Prepare and oversee the cooking of daily lunch meals following standardized recipes and nutritional guidelines. Meet all meal requirements of students including special diets. Update standardized recipes and HACCP logs as needed. Inventory & Procurement – 15% Manage all food and supply ordering; maintain optimal stock levels while minimizing waste. Supervision & Mentorship – 20% Direct daily tasks for kitchen staff and student T. A’s; provide training on safety, portion control, and culinary techniques. Monitor the functionality of all kitchen equipment; perform basic troubleshooting and report maintenance needs promptly. Maintain daily communication with the hospitality leadership for operations, ordering, and food service concerns. Create positive relationships with vendors. Compliance & Records – 5% Maintain daily production logs (HACCP), temperature logs, and kitchen staff checklists. Other: Additional Responsibilities: The tasks listed in this job description are not all encompassing. At any point, New Life Church and Academy reserves the right to add additional or different job duties and remove job duties from this position. Spiritual: Employees of New Life Church and Academy must be able to effectively integrate a gospel centered message into their day-to-day responsibilities, must be a born-again believer who exhibits the Fruit of the Spirit in their daily walk and a regular attendee and supporter of a church whose fundamental beliefs are evangelical in nature.

Requirements

• High School Diploma
• 2+ years of experience working in a culinary restaurant or school setting.
• Strong organizational skills and the ability to multi-task in a fast-paced environment.
• Willingness to learn and demonstrate initiative.
• Inventory management and basic record-keeping.
• Basic math for daily production planning.
• Strong understanding of food safety regulations.
• Leadership skills with patience to mentor student workers.

Responsibilities

• Prepare and oversee the cooking of daily lunch meals following standardized recipes and nutritional guidelines.
• Meet all meal requirements of students including special diets.
• Update standardized recipes and HACCP logs as needed.
• Manage all food and supply ordering; maintain optimal stock levels while minimizing waste.
• Direct daily tasks for kitchen staff and student T. A’s; provide training on safety, portion control, and culinary techniques.
• Monitor the functionality of all kitchen equipment; perform basic troubleshooting and report maintenance needs promptly.
• Maintain daily communication with the hospitality leadership for operations, ordering, and food service concerns.
• Create positive relationships with vendors.
• Maintain daily production logs (HACCP), temperature logs, and kitchen staff checklists.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED