Head CookCompensation: $60,000-$80,000 annually, based on experience and qualifications.ScheduleFull-TimeSchedule may include occasional evenings, weekends, and holidays as needed.Position SummaryWe 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.Key ResponsibilitiesPlan and prepare balanced, high-quality daily menusSource ingredients and coordinate purchasing with vendorsMonitor inventory levels and manage food costs while minimizing wasteLead, train, and support kitchen staff to ensure efficient daily operationsCreate staff schedules and coordinate kitchen coverageMaintain a clean, organized, and sanitary kitchenEnsure compliance with all food safety, sanitation, and health regulationsAccommodate food allergies, dietary restrictions, and special meal requestsMonitor food quality, presentation, and consistencyAssist with additional kitchen and food service responsibilities as neededQualifications3-5 years of experience as a Head Cook, Sous Chef, Kitchen Manager, or similar leadership roleExperience in high-volume food service, institutional dining, hospitality, or commercial kitchens preferredProven leadership experience managing and developing a kitchen teamStrong understanding of inventory management, food costing, portion control, and budgetingCurrent ServSafe Manager Certification requiredExcellent organizational, communication, and time management skillsAbility to work in a fast-paced environment and maintain high standards of food quality and cleanlinessBenefitsCompetitive salary based on experienceStable, full-time positionSupportive team environmentOpportunity for long-term growth and advancement
Job Posted by ApplicantPro