Lead Cook

American Golf Corporation•Los Angeles, CA

3d•$22 - $25

About The Position

The Lead Cook prepares high-quality menu items and supports day-to-day kitchen operations. As a lead resource for the culinary team, this role helps organize food production, maintain quality and food safety standards, and guide kitchen team members to support efficient service and an exceptional guest experience. The position includes preparing and cooking menu items to established recipes and presentation standards; coordinating food preparation and kitchen stations; supporting banquet, tournament, and special-event production; assisting with training; monitoring assigned inventory; and maintaining equipment, cleanliness, and sanitation. The role also involves following company policies and applicable health and safety regulations and performing other duties as assigned. The work takes place in a fast-paced kitchen, with exposure to hot surfaces, open flames, steam, sharp utensils, cleaning chemicals, and refrigerated storage areas. The position requires regular standing, walking, bending, reaching, and handling food products, supplies, and equipment weighing up to 50 pounds. Schedules may include mornings, evenings, weekends, and holidays based on business needs.

Requirements

Food Handler Certification, or the ability to obtain one as required by state or local regulations.
Strong knowledge of food preparation techniques, commercial kitchen operations, food safety standards, and sanitation practices.
Ability to lead by example and guide team members in a fast-paced kitchen environment.
Strong organizational, communication, and problem-solving skills.
Ability to prioritize multiple tasks while maintaining attention to detail.
Reliable attendance and flexibility to support operational needs.
Ability to safely operate commercial kitchen equipment, including grills, ovens, fryers, broilers, slicers, mixers, knives, and other food preparation equipment.
Ability to regularly stand, walk, bend, reach, lift, carry, push, and pull food products, supplies, and equipment weighing up to 50 pounds.
Ability to work in a kitchen environment with exposure to hot surfaces, open flames, steam, sharp utensils, cleaning chemicals, and refrigerated storage areas.
Flexibility to work mornings, evenings, weekends, holidays, and other schedules based on business needs.

Nice To Haves

High school diploma or equivalent preferred.
Three or more years of restaurant, banquet, club, or commercial kitchen experience preferred.

Responsibilities

Prepare and cook menu items according to established recipes, portion standards, and presentation guidelines.
Coordinate daily food preparation and assigned kitchen stations to support efficient service.
Monitor food quality, taste, presentation, and holding temperatures for consistency.
Assist with banquet, tournament, and special-event food production and execution.
Help organize kitchen workflow and guide cooks and other kitchen team members during service.
Assist with training new team members on recipes, food preparation techniques, equipment operation, and kitchen procedures.
Monitor inventory in assigned areas and communicate product shortages or ordering needs.
Label, date, rotate, and store food products according to FIFO and food safety procedures.
Operate, inspect, clean, and perform routine maintenance on commercial kitchen equipment.
Maintain a clean, organized, and sanitary kitchen in compliance with company policies and health department regulations.
Follow food safety and workplace safety standards to support a safe work environment.
Prepare, cook, plate, and coordinate food production while maintaining quality, consistency, presentation, and food safety standards.
Maintain compliance with company policies and applicable local, state, and federal food safety and sanitation regulations.
Perform other duties as assigned.