Lead Cook

The Yay Company•Greenwich, CT

9d•Onsite

About The Position

The Lead Cook is the engine of the Yay kitchen. This is a hands-on cooking role where the individual is responsible for being at the line, in the prep, ensuring every meal served to students is on specification and on time. The Lead Cook also helps keep the kitchen organized and sets the standard for how the team works. This role is ideal for someone who loves to cook, takes pride in consistency, and wants to be trusted to run the kitchen when it matters.

Requirements

Current Food Handler certification (required)
Experience in a high-volume kitchen (school food service, catering, or similar)
Strong knife skills
Comfort with both hot line and cold prep
Detail-oriented (follows recipes, labels correctly, does not cut corners)
Reliable, on time, and ready to work hard from the moment you walk in

Nice To Haves

ServSafe certification

Responsibilities

Cook from recipe cards and portion correctly every time for hot food production.
Spot check portions, verify temperatures, and keep production on schedule.
Ensure cold batch production (fruit cups, veggie packs, snack packs, wraps, salads, etc.) is completed on time, portioned correctly, labeled immediately with prep date and use-by date, and stored at 41°F or below.
Enforce FEFO (First-Expired, First-Out) at all times for cold items.
Conduct a full inventory count every week and order based on counts and the batch schedule.
Enforce FEFO across every shelf and every fridge.
Receive deliveries personally, verify against the invoice, and flag any issues before product goes into storage.
Log all waste daily, review patterns weekly, and flag anything that doesn't add up.
Brief Kitchen & Service Assistants at the start of every shift with clear assignments.
Ensure everyone knows their role in the cold production process on batch day.
Debrief the team at least twice a week.
Address performance issues directly and document them in real time.
Communicate proactively with school administration regarding menu changes, service updates, or anything that might affect their day.
Collect feedback from students and staff and pass it up.
Complete food safety logs daily (temperatures at opening, during cooking, during holding, and at close).
Keep station and shared kitchen spaces clean and organized.
Log waste accurately and flag anything that seems off.
Help receive deliveries and verify product against invoices when needed.
Set the pace and the standard for the kitchen team during the shift.
Support and lead team members, showing them the right way to do things and leading on where support is needed.