Front Porch of Bowdon is a small, owner-operated personal care home. We serve three meals a day to a community of residents who actually look forward to eating. We are looking for someone who knows how to run a kitchen and wants to do it without the things that burn good cooks out.
What this job is not: No dinner rush. No ticket times. No midnight closes. No holidays buried in the weeds. The kitchen day ends at 7pm. You cook for a known headcount, not a dining room that might seat 12 or 200.
What you would own:
-
Daily food service across three meals
-
Kitchen scheduling and supervising the dietary staff
-
Food ordering and vendor relationships
-
Building out our inventory system from the ground up
-
Updating kitchen operations and protocols
-
Training the rest of the dietary team
This is a build-it-your-way role. If you have spent years in restaurant or institutional kitchens and you are tired of being told how to run a line you already know how to run, you would have real autonomy here. You report to the owner, not a regional office three states away.
Why people stay:
-
Predictable schedule with flexibility
-
Hard stop at 7pm
-
Meals provided
-
Supplementary benefits
-
Management that treats you like a capable adult, because you are one
-
Work that matters to people who notice and appreciate it
Pay: Starting at $16, commensurate with experience. We will pay for proven kitchen management experience.
If you can cook, lead a small team, and you want a steadier life than the restaurant grind gave you, send us your background. We would rather talk to one experienced person than sort through a stack of resumes.
