Lead Cook - ATT
About The Position
The Lead Cook serves as a working leader within a designated area of the foodservice operation, ensuring high standards of food quality, safety, and customer service. This role actively prepares meals according to established menus and guidelines while organizing kitchen operations to keep staff informed, prepared, and operating efficiently. The Lead Cook upholds food safety and cleanliness standards, supports ordering and inventory processes, and assists with menu management systems. Additionally, the position provides indirect supervision, coaching, training, and scheduling support to culinary staff to promote strong performance and teamwork.
Requirements
- Two (2) years of experience in a foodservice operation.
- Must obtain the ServSafe Food Manager Certification within six months of hire and maintain it throughout employment.
- Pre-employment Criminal Background Check (required for new hires).
- Successfully complete the WorkSTEPS evaluation.
- Required to report without delay or interruption to provide essential or emergency services to ensure health, safety, and welfare.
Nice To Haves
- Experience in a high-volume foodservice operation.
- Demonstrated ability to handle multiple activities and tasks with competing priorities.
- Demonstrated interpersonal and verbal communication skills necessary for building and maintaining successful work relationships.
- Demonstrated experience providing memorable customer service interactions with customers and colleagues.
- Food safety certification such as ServSafe.
Responsibilities
- Lead daily culinary operations by preparing meals from menus and standardized recipes, ensuring quality, consistency, and timely service.
- Serve as work leader: assign tasks, train staff, and support a customer‑focused work environment.
- Maintain and monitor food safety, sanitation, and HACCP compliance, including temperature logs and hazard identification.
- Manage food handling, storage, and documentation, ensuring proper rotation, inventory accuracy, and system usage.
- Support procurement and inventory processes by monitoring stock levels and preparing items for future demand.
- Oversee kitchen operations including opening/closing, equipment readiness, and production levels.
- Participate in required training, certifications, and meetings; other duties as assigned.
Benefits
- Robust benefits package
- Collaborative atmosphere
- Focus on work-life balance
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
