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Full-Time
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Schedule may include occasional evenings, weekends, and holidays as needed.
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.
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Plan and prepare balanced, high-quality daily menus
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Source ingredients and coordinate purchasing with vendors
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Monitor inventory levels and manage food costs while minimizing waste
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Lead, train, and support kitchen staff to ensure efficient daily operations
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Create staff schedules and coordinate kitchen coverage
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Maintain a clean, organized, and sanitary kitchen
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Ensure compliance with all food safety, sanitation, and health regulations
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Accommodate food allergies, dietary restrictions, and special meal requests
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Monitor food quality, presentation, and consistency
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Assist with additional kitchen and food service responsibilities as needed
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3-5 years of experience as a Head Cook, Sous Chef, Kitchen Manager, or similar leadership role
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Experience in high-volume food service, institutional dining, hospitality, or commercial kitchens preferred
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Proven leadership experience managing and developing a kitchen team
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Strong understanding of inventory management, food costing, portion control, and budgeting
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Current ServSafe Manager Certification required
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Excellent organizational, communication, and time management skills
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Ability to work in a fast-paced environment and maintain high standards of food quality and cleanliness
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Competitive salary based on experience
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Stable, full-time position
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Supportive team environment
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Opportunity for long-term growth and advancement
