Lead Cook

N STREET VILLAGE INC•Washington, DC

12d•$24 - $27•Onsite

About The Position

The Lead Cook (LC) reports directly to the Food Services Manager (FSM) and is responsible for overseeing the daily operations of the kitchen during their shift. This includes ensuring food quality and consistency, delegating tasks, training junior cooks and client volunteers, managing food inventory, and maintaining cleanliness in the kitchen, and actively participating in food preparation as needed. As a supervisory role, the Lead Cook must have strong culinary skills, experience with various cooking techniques, and the ability to lead and motivate a team. Excellent communication skills are essential for interacting effectively with clients, staff, directors, and administration. This position plays a critical role in supporting the mission of our organization, which serves unhoused women, by providing nutritious and high-quality meals in a collaborative and efficient kitchen environment.

Requirements

A current SERV Safe certificate is required.
A culinary arts certificate, an associate degree from a culinary school, or equivalent (2 years of professional cooking experience)
A solid foundation in cooking techniques
Substantial experience as a lead cook
A strong understanding of food safety and sanitation practices
The ability to lead and train other kitchen staff
Prior supervisory experience
Proficiency in various cooking techniques (grilling, sautéing, roasting, etc.)
Knowledge of different cuisines and menu development
Excellent knife skills
Ability to prepare dishes with consistency and quality
Delegates tasks effectively to volunteers (internal and external)
Assists in coaching and training new volunteers
Maintains a positive and productive team environment
Communicates clearly and concisely with volunteers, team members, and management
Provides feedback and instructions effectively
Addresses all service and line needs efficiently
Thoroughly understands food safety regulations and proper food handling practices
Maintains a clean and organized workstation
Monitors food temperatures and proper storage
Manages inventory and orders supplies
Optimizes workflow and efficiency in the kitchen
Identifies and addresses potential problems and finds solutions quickly
Adjusts to seasonal mandates
Assists with food service, if/when needed
Attention to detail
Ability to multitask effectively
Strong work ethic and commitment to quality
Solution-finding skills
Adaptability to changing situations
Time-management skills
Ability to lift, carry, push, and pull up to 50 lbs occasionally
Prolonged standing (up to 80%) with some walking and sitting
Frequent bending, reaching, stooping, and climbing
Use of manual dexterity for documentation and daily tasks
Requires clear communication, situational awareness, and visual acuity

Nice To Haves

Hospitality, healthcare, or long-term care experience preferred

Responsibilities

Prepares a variety of foods utilizing standardized recipes and various cooking methods while ensuring consistency and high quality
Maintains a clean and organized kitchen, following Hazard Analysis and Critical Control Points (HACCP) food safety protocols, and adheres to sanitation standards to prevent foodborne illness
Manages inventory and monitors food, chemical, and dry storage needs
Assigns tasks to cooks based on their skill level, monitors their performance, and addresses any issues that arise during the shift
Actively cooks dishes on the line, ensuring adherence to recipes and quality standards
Implements menu changes and ensures all dishes are prepared consistently across different cooks
Monitors food stock levels, orders supplies, and manages food costs
Coaches and mentors junior cooks on proper techniques, food safety practices, and kitchen procedures
Inspects food before serving to ensure quality, presentation, and proper cooking temperatures
Enforces proper hygiene standards in the kitchen, including clean workstations and equipment
Collaborate with servers and the Health & Wellbeing Director to ensure smooth service and address client/resident concerns regarding food presentation and quality