Lead Kitchen Staff

About the role

The Lead Cook oversees daily kitchen operations, prepares nutritious meals, coordinates meal service, ensures a clean and safe food service environment, plans menus, manages food inventory, schedules staff, and supports program goals.

Responsibilities

• Oversee daily kitchen operations
• Prepare nutritious meals
• Cook and coordinate meal service
• Ensure a clean and safe food service environment
• Plan menus and manage food inventory
• Schedule staff
• Support program goals
• Maintain compliance with health and safety standards
• Ensure high-quality meal service

Requirements

• High school diploma or equivalent required
• Previous experience in food service or institutional cooking required
• Supervisory or leadership experience preferred
• Knowledge of food safety, sanitation, and kitchen operations
• Ability to plan menus and manage food inventory effectively
• Strong organizational and communication skills
• Ability to work in a fast-paced environment and manage multiple priorities
• ServSafe certification or equivalent preferred