Lead Cook/ Kitchen Supervisor

Goodwill of Colorado

Applications due by Friday 11/18/2026

    Job Description

Pay: $18.12-$18.70

Schedule: Monday - Friday 6:00AM - 2:30PM or 5:30AM - 2:00PM 

JOB SUMMARY:

ESSENTIAL FUNCTIONS:

• Prepare and cook large quantities of food for congregate dining sites, home-delivered meal programs, and special events.
• Execute standardized recipes while maintaining consistency, quality, and portion control.
• Lead daily food production activities and help coordinate kitchen workflow to meet production schedules.
• Ensure all menu items are prepared according to established nutritional and quality standards.
• Operate commercial kitchen equipment safely and efficiently.
• Assist with food preparation, cooking, cooling, packaging, and storage processes.
• Monitor inventory levels and communicate supply needs to supervisors.
• Maintain compliance with food safety, sanitation, and health department regulations.
• Ensure proper food handling, temperature monitoring, labeling, and storage procedures.
• Support training and guidance of kitchen staff and volunteers as assigned.
• Assist with cleaning and maintaining kitchen equipment, preparation areas, and storage spaces.
• Work collaboratively with team members to ensure meals are delivered on time and within production goals.

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Required Qualifications

• Minimum 1-2 years of experience in high-volume food production or commercial kitchen operations.
• Experience preparing meals in bulk for restaurants, catering companies, healthcare facilities, schools, senior living communities, or similar environments.
• Knowledge of food safety, sanitation, and HACCP principles.
• Ability to read and follow standardized recipes and production sheets.
• Ability to organize work efficiently and manage multiple priorities.
• Strong communication and teamwork skills.
• Ability to stand for extended periods and lift up to 50 pounds.

Preferred Qualifications

• Supervisory or lead cook experience.
• SERV Safe Food Handler or Food Protection Manager Certification.
• Experience working within nutrition service programs, healthcare, senior services, or nonprofit organizations.
• Familiarity with large-batch cooking, portion control, and meal production planning.

Physical Requirements

Attachment to Job Description

Job Title: 275 – GSS, Service Dept Number: 5450

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Guide to Physical Requirements:

• Continuously (5-8 hours)
• Frequently (3-4 hours)
• Occasionally (1-2 hours)
• Never

LIFTING: (as defined by ADA)

   Heavy: 45 lbs & over - CONTINUOUSLY

   Moderate: 15-44 lbs - CONTINUOUSLY

   Light: 14 lbs & under - CONTINUOUSLY

CARRYING:

   Heavy: 45 lbs & over - CONTINUOUSLY

   Moderate: 15-44 lbs - CONTINUOUSLY

   Light: 14 lbs & under - CONTINUOUSLY

PUSHING/PULLING - CONTINUOUSLY

REACHING:

   Above Shoulder - CONTINUOUSLY

   At Shoulder - CONTINUOUSLY

   Below Shoulder - CONTINUOUSLY

TWISTING - CONTINUOUSLY

BENDING - CONTINUOUSLY

KNEELING/CRAWLING - CONTINUOUSLY

SQUAT - CONTINUOUSLY

CLIMBING:

   Use of legs only (stairs) - CONTINUOUSLY

   Use of arms & legs (ladders) - CONTINUOUSLY

HEARING - CONTINUOUSLY

VISION:

   Visual, close - CONTINUOUSLY

   Visual, distant - CONTINUOUSLY

   Visual, depth perception - CONTINUOUSLY

HANDS/FINGERS:

   Simple grasping - CONTINUOUSLY

   Fine Manipulation - CONTINUOUSLY

   Repetitive Movements - CONTINUOUSLY

WALKING - CONTINUOUSLY

STANDING - CONTINUOUSLY

SITTING - CONTINUOUSLY

SPEAKING - CONTINUOUSLY

OTHER, please describe –