Lead Cook Jobs

About The Position

Requirements

• Must be at least 18 years of age.
• High school diploma or GED preferred.
• Minimum three (3) years of progressively responsible culinary experience, preferably in a high-volume restaurant, hotel, catering, stadium, arena, attraction, or similar hospitality environment.
• Previous experience serving as a Lead Cook or demonstrating informal kitchen leadership preferred.
• Food Handler Certification required or preferred in accordance with local regulations.
• Culinary degree or formal culinary training preferred.
• Thorough knowledge of food preparation techniques, culinary terminology, and kitchen operations.
• Strong understanding of HACCP principles, food safety regulations, sanitation standards, and safe food handling practices.
• Demonstrated ability to lead by example while fostering teamwork, accountability, and operational excellence.
• Ability to prioritize multiple assignments while maintaining quality and accuracy in a fast-paced environment.
• Strong organizational skills with exceptional attention to detail.
• Ability to communicate effectively with culinary leadership and fellow associates.
• Must be able to read, write, and communicate effectively in English.
• Flexible schedule with availability to work nights, weekends, holidays, and event days.
• Ability to stand and walk for extended periods of time.
• Ability to frequently bend, reach, stoop, push, pull, and lift throughout shifts.
• Ability to lift and carry up to 50 pounds regularly.
• Ability to safely operate knives, commercial kitchen equipment, and cleaning chemicals.

Nice To Haves

• Previous experience serving as a Lead Cook or demonstrating informal kitchen leadership preferred.
• Culinary degree or formal culinary training preferred.

Responsibilities

• Prepare, cook, and present menu items in accordance with established recipes, portion standards, and presentation guidelines.
• Provide day-to-day guidance, coaching, and support to cooks and other culinary team members during food production and service.
• Coordinate assigned kitchen stations to ensure efficient workflow and timely execution of daily service and catered events.
• Follow production schedules and assignments established by the Executive Chef and culinary leadership.
• Monitor food quality, consistency, portion control, and presentation throughout production and service.
• Maintain proper food temperatures and ensure compliance with HACCP principles, food safety regulations, and sanitation standards.
• Label, date, rotate, and properly store all food products in accordance with company standards and applicable health department regulations.
• Maintain cleanliness and organization of kitchen stations, walk-in coolers, storage areas, shelves, floors, walls, and drains.
• Inspect kitchen equipment to ensure safe operation and promptly report maintenance or repair needs.
• Assist with receiving, inspecting, rotating, and stocking deliveries using FIFO inventory practices.
• Promote a safe working environment by identifying and reporting unsafe conditions and following all workplace safety policies and procedures.
• Lead by example by maintaining professional appearance standards, attendance expectations, and uniform guidelines.
• Support kitchen opening, closing, inventory, and deep-cleaning procedures as assigned.
• Collaborate with culinary leadership to support daily operations, special events, and continuous operational improvement.
• Perform additional operational duties and responsibilities as assigned by leadership.

Benefits

• medical
• dental
• vision
• life and disability insurance
• paid vacation
• 401(k) plan