Lead Line Cook

Mint Cannabis•Tempe, AZ

3d•$22 - $25•Onsite

About The Position

Mint Cannabis is raising the bar on infused dining with one of the nation’s first full-service cannabis kitchens. Our Lead Cooks are the heartbeat of the kitchen — guiding the team, maintaining top-tier quality, and ensuring every infused dish meets our high standards for flavor, consistency, and precise dosing. This isn’t your average kitchen leadership role — it’s an opportunity to help shape an innovative culinary program that’s redefining how people experience cannabis.

Requirements

2+ years of commercial cooking experience, with at least 1 year in a leadership or supervisory role
High school diploma or equivalent (preferred)
Strong leadership skills with the ability to motivate and develop a team
Exceptional attention to detail, organization, and consistency
Ability to manage multiple priorities in a fast-paced, high-volume environment
Solid understanding of food safety standards and kitchen operations
Strong communication and problem-solving skills
Comfortable with basic math, scaling recipes, and dosing calculations
Positive attitude and hands-on leadership approach
Must be at least 21 years of age.
Must be able to obtain and maintain a Facility Agent Card if required by your state.
Ability to lift up to 50 pounds and stand/walk for extended periods
Comfortable working in a fast-paced kitchen environment with hot equipment and food handling requirements

Responsibilities

Lead and support daily kitchen operations, ensuring smooth execution across all stations
Oversee food preparation to maintain consistent flavor, presentation, and accurate infusion dosing
Guide, train, and mentor kitchen staff, promoting best practices in food safety, cleanliness, and efficiency
Delegate prep tasks and manage daily prep lists to balance patient orders, specials, and production needs
Accurately calculate and verify butter and oil portions used in infused dishes
Ensure all products are properly labeled, including vegan options and compliance with regulatory standards
Maintain a clean, organized, and fully stocked kitchen, enforcing sanitation and food safety protocols
Conduct quality checks on all food items and uphold “when in doubt, throw it out” standards
Oversee inventory management, including FIFO practices, ordering needs, and minimizing waste
Coordinate and stage daily specials to ensure timely and efficient service
Support packaging, dishwashing, and cross-functional kitchen duties as needed
Track daily production, update inventory logs, and communicate shift updates to leadership via Slack
Assist with scheduling support, shift coverage, and operational planning alongside kitchen leadership