Lead Cook

Hyde Park Hospitality • Blue Springs, MS

20d • $16 - $19 • Onsite

About The Position

The Lead Cook leads culinary production during the shift, ensuring high-quality food preparation, consistent execution of standardized recipes, proper portioning, and safe kitchen operations. The role supports menu production across multiple stations, oversees nightly preparation and cooking, and ensures food meets Aramark and Toyota quality standards.

Working independently with minimal supervision, the Lead Cook coordinates with the night supervisor and helps mentor less experienced cooks on culinary techniques, food safety, and nightly production needs.

Requirements

• Minimum 2 years of professional cooking experience.
• Strong knowledge of culinary techniques, batch production, and high-volume cooking.
• Ability to work independently and maintain productivity without direct supervision.
• Understanding of food safety, HACCP, and sanitation standards.
• Strong communication skills.
• Must pass the required background check.

Responsibilities

• Prepare and cook menu items according to standardized recipes and portion guidelines.
• Lead nightly culinary production for entrée, grill, pizza, rotation, and prep areas.
• Maintain standards for taste, presentation, and speed of service.
• Complete nightly prep lists, batch cooking, and next-day pull sheets.
• Maintain food safety standards for temperatures, labeling, dating, and storage.
• Support training and provide guidance to night-shift cooks and kitchen staff.
• Communicate with the Culinary Manager and Food Service Director about issues, shortages, and production needs.
• Maintain workstation cleanliness, equipment care, and sanitization procedures.
• Assist with closing duties, including proper storage, labeling, cooling logs, and equipment shutdown.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: No Education Listed