Lead Cook(FT-2787)

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About the role

We are seeking a hospitality-focused Lead Cook to oversee full-scope, hands-on production cooking in our Community Culinary Services Department. This role ensures a superior level of quality service and cleanliness at all times.

Responsibilities

• Assist with training and development of Cooks and Dishwashers.
• Assign work to staff as directed by the Executive Chef, Executive Sous Chef, or Sous Chef.
• Assist with menu development.
• Maintain kitchen equipment.
• Prepare bulk production items, including cleaning, cutting fruits and vegetables, and preparing salads, fruit plates, and condiments.
• Maintain and monitor food safety standards, ensuring a clean and sanitary workspace compliant with health and sanitation policies.
• Assist with receiving deliveries, organizing dry storage, walk-ins, and freezers using proper rotation practices.
• Support dishwashing, general cleaning, and receiving duties as needed.
• Store food items properly and follow rotation practices to avoid spoilage and waste.
• Follow daily production sheets and help prepare production lists.
• Ensure high presentation standards, quality, and proper portioning for all plates leaving the kitchen.
• Direct the kitchen in the absence of the Executive Sous Chef and Executive Chef.
• Highlight items running low or needing to be ordered to the Executive Sous Chef and Executive Chef.
• Assist in preparation and execution of catered, special, and holiday events.
• Supervise Dishwashers on daily cleaning projects.
• Cross-train to a competent/proficient level in all kitchen stations (sauté, grill, broiler, fryer) across all venues.
• Demonstrate strong communication skills and the ability to articulate and delegate tasks to staff.
• Perform supervisory duties in the absence of the Executive Chef, Executive Sous Chef, or Sous Chef (opening/closing responsibilities, emergency contact, reporting injuries, equipment issues, and other concerns).
• Train to a competent/proficient level on basic ordering (e.g., fish, produce).
• Demonstrate proficiency in meat butchery (beef, pork, lamb) and seafood fabrication.
• Work a flexible schedule to assist in supervision of the culinary operation.
• Set a positive example for staff and report problems to the Executive Chef, Executive Sous Chef, or Sous Chef.
• Use Point of Sale (POS) system.
• Maintain acceptable standards of personal hygiene and comply with the department dress code.
• Attend in-service training and education sessions as assigned.

Requirements

• Ability to understand and follow instructions in English, communicate effectively, and perform simple arithmetic.
• Understanding of measurements and conversions.
• Three or more years of experience in a hotel, restaurant, or club with dining preferred.
• Culinary education and supervisory background desirable.
• Ability to plan and organize work, interpret instructions, recipes, specifications, and standards.
• Knowledge of kitchen equipment operation and maintenance.
• Some knowledge of nutrition and diet.
• Senior Living experience desirable.
• Must be available to work weekends and holidays.

Pay

Hourly wage: $28.21–$35.69. Weekend shift differential pay: $2.00 per hour.

Schedule

AM shift.

Benefits

• Medical, dental, and vision insurance; HSA and FSA options.
• Life and disability coverage (basic and voluntary).
• Voluntary accident, critical illness, identity & fraud protection, and pet insurance.
• Competitive benefits and 401(k) with company match.
• Referral Bonus Program – up to $500 per referral.
• Generous PTO, paid holidays, and bereavement leave.
• Employee Assistance Program and a safe, clean work environment.
• Birthday celebrations, service tenure awards, and monthly employee engagement activities.
• Career advancement opportunities.
• Tuition reimbursement program.