Lead Cook $19-24

Thomas Cuisine•Phoenix, AZ

2d•$19 - $24•Onsite

About The Position

As a Lead Cook , you’ll oversee kitchen operations to deliver nutritious, high-quality meals that create a positive dining experience for staff and visitors in our corporate kitchen. You’ll lead food preparation, mentor team members, and ensure compliance with dietary guidelines, safety standards, and cost controls. Your leadership and culinary expertise will set the tone for excellence in service. At TSMC, excellence starts with environment. Our corporate dining spaces feature state-of-the-art kitchen design, cutting-edge tools, and a polished atmosphere that supports efficiency, teamwork, and highâquality service. As part of a community created the semiconductor Dedicated IC Foundry business model. In 2025, TSMC served 534 customers and manufactured 12,682 products for various applications covering a variety of end markets including high performance computing, smartphones, the Internet of Things (IoT), automotive, and digital consumer electronics. Here, your culinary expertise and high level of organization will elevate the experience of those working to improve global health. If you thrive in spaces where technology, craftsmanship, and mission collide, this is the kind of kitchen—and community—where your work truly matters.

Requirements

Minimum 2–3 years of cooking experience, with at least 1 year in a supervisory or lead role.
High School Diploma/GED required; culinary training preferred.
ServSafe® Certification and State Food Handlers Card.
Strong leadership and communication abilities.
Ability to manage inventory and control food costs.
Ability to pass a criminal background check and drug screen.
Physical capability to stand for extended periods and lift up to 50 lbs.

Responsibilities

Lead daily kitchen operations, coordinating food production schedules and assigning tasks to ensure timely meal service for tray line, cafeteria, and catering.
Mentor and train cooks and food service staff, fostering skill development and adherence to standards.
Review menus, verify recipes, and monitor food presentation to maintain high standards of taste, appearance, and nutrition.
Enforce sanitation, safety, and ServSafe® protocols; ensure proper food storage, labeling, and rotation.
Oversee supply acquisition, maintain accurate inventory levels, and document usage to control costs.
Communicate operational needs, equipment repairs, and process improvement recommendations to supervisors.
Evaluate kitchen workflows and implement strategies for efficiency and quality enhancement.
Prepare and cook meals using progressive techniques, ensuring dietary requirements and resident satisfaction.
Provide support for special events and catering
Perform other duties as assigned.