Lead Cook

What The Lead Cook Will Do

• Ensure quality and timeliness of food production, using batch-cooking methods to maintain the quality and freshness of the product.
• Use traditional, made-from-scratch preparation methods and keep accurate production logs.
• Assist Chef with all aspects of production; work collaboratively alongside other production staff to incorporate key ingredients/products into recipe and menu offerings daily.
• Participate in transporting, setting up, garnishing, maintaining, and breaking down food and supplies at assigned stations.
• Adhere to food safety and sanitation standards, and all HACCP recordings.
• Aid in training and developing other cooks in MG recipes and approaches.
• Guide kitchen personnel in safe operating procedures of all equipment, utensils, and machinery.
• Conducts daily pre-production and service meetings. Ensures serving food according to standards.

What The Lead Cook Will Need

• A High School Diploma or equivalent.
• Formal Culinary Training or a minimum of 4 years of culinary experience preferred.
• ServSafe® FPM Certification or ability to obtain within 6 months of employment required.
• Experience with high-volume contract dining /food service operations required.
• Experience with purchasing/ordering preferred.
• High levels of professionalism and strong leadership skills.
• Strong communication, organizational, and problem-solving skills.
• Flexibility: the ability to switch between locations and job duties.
• Growing knowledge of sustainable practices.

What The Lead Cook Will Get

• Competitive Pay.
• Uniforms.
• Meals.
• Training.
• Mentorship.
• Benefits (Health, Vision, Dental, etc.).

Pay

$20-$24 Per Hour

Schedule

Monday-Friday, 11:30a-7p and weekends as needed

Overtime flexibility is required for catering and special events