The Lead Cook plays a key role in daily kitchen operations, supporting culinary execution across all dayparts while providing hands-on leadership to the team. This position ensures high-quality food production, consistency in presentation, and adherence to safety standards in a corporate dining environment. The Lead Cook partners closely with the Chef or Dining Manager to deliver an outstanding guest experience.
Key Responsibilities:
• Execute and oversee food production for multiple service periods (breakfast, lunch, catering, and/or grab-and-go)
• Lead kitchen staff during service, ensuring efficiency, accuracy, and strong communication
• Maintain high standards of food quality, presentation, and portion control
• Assist with menu execution, daily specials, and recipe adherence
• Support inventory management, ordering, and proper product rotation (FIFO)
• Train and mentor team members on culinary techniques, equipment use, and procedures
• Maintain a clean, organized, and safe kitchen environment
• Step into various stations as needed to support smooth operations
• Assist with catering prep, execution, and breakdown as required
Qualifications:
• 3–5 years of culinary experience in a high-volume or corporate dining environment
• Previous experience in a leadership or key-holder kitchen role
• Strong knowledge of cooking techniques, food safety, and kitchen operations
• Ability to multitask and perform under pressure during peak service times
• Excellent communication and team leadership skills
• Flexible schedule, including early mornings or occasional evenings for events/catering
Physical Requirements:
• Ability to stand for extended periods
• Lift up to 40 lbs
• Work in a fast-paced, high-temperature kitchen environment
What Success Looks Like:
• Delivers consistent, high-quality food across all service periods
• Leads by example and builds a strong, accountable kitchen team
• Maintains cleanliness, organization, and food safety at all times
