Head Cook

Compensation: $60,000–$80,000 annually, based on experience and qualifications.

About the role

We are seeking an experienced and organized Head Cook to oversee the daily operations of a high-volume kitchen. This role is responsible for planning and preparing nutritious meals, managing inventory and food costs, leading kitchen staff, and ensuring a clean, safe, and efficient kitchen environment.

Responsibilities

• Plan and prepare balanced, high-quality daily menus
• Source ingredients and coordinate purchasing with vendors
• Monitor inventory levels and manage food costs while minimizing waste
• Lead, train, and support kitchen staff to ensure efficient daily operations
• Create staff schedules and coordinate kitchen coverage
• Maintain a clean, organized, and sanitary kitchen
• Ensure compliance with all food safety, sanitation, and health regulations
• Accommodate food allergies, dietary restrictions, and special meal requests
• Monitor food quality, presentation, and consistency
• Assist with additional kitchen and food service responsibilities as needed

Requirements

• 3–5 years of experience as a Head Cook, Sous Chef, Kitchen Manager, or similar leadership role
• Experience in high-volume food service, institutional dining, hospitality, or commercial kitchens preferred
• Proven leadership experience managing and developing a kitchen team
• Strong understanding of inventory management, food costing, portion control, and budgeting
• Current ServSafe Manager Certification required
• Excellent organizational, communication, and time management skills
• Ability to work in a fast-paced environment and maintain high standards of food quality and cleanliness

Schedule

Full-time. Schedule may include occasional evenings, weekends, and holidays as needed.

Benefits

• Competitive salary based on experience
• Stable, full-time position
• Supportive team environment
• Opportunity for long-term growth and advancement