Overview

The Lead Cook is a crucial member of our culinary team, responsible for overseeing a specific station within the kitchen and ensuring the consistent production of high-quality dishes. This role requires an experienced and skilled cook with a passion for food, a strong work ethic, and the ability to lead and motivate others. The Lead Cook will work closely with the Sous Chefs and uphold our core values and contribute to the overall success of our catering operations.

This role pays an hourly rate of $23.00-$25.00

Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching

This position will remain open until March 13, 2026

Responsibilities

Responsibilities:

Station Management:

• Manage and operate a specific station within the kitchen (e.g., Protein, Starch & Veg, Canapes), ensuring all dishes are prepared to the highest standards.
• Maintain a clean, organized, and sanitary workstation, adhering to all food safety regulations.
• Ensure adequate stock levels of ingredients and supplies for the assigned station.
• Monitor the quality and consistency of all food items prepared at the station.

Team Supervision:

• Supervise and direct the work of prep cooks within an assigned area or shift, ensuring all tasks are completed efficiently and according to established procedures.
• Provide clear instructions, guidance, and support to team members.
• Monitor performance and provide constructive feedback to help team members develop their skills.
• Foster a positive, inclusive, and collaborative work environment.

Food Production & Quality Control:

• Participate in the preparation and cooking of menu items, ensuring adherence to recipes, portioning, and presentation standards.
• Monitor the quality of ingredients and finished dishes, ensuring they meet our standards for freshness, taste, and appearance.
• Ensure proper handling, storage, and rotation of all food products.
• Maintain a clean, organized, and sanitary work area, adhering to all food safety regulations.

Operational Support:

• Assist the Executive Sous Chef and Sous Chefs with daily kitchen operations, including opening and closing procedures.
• Ensure adequate stock levels of ingredients and supplies within the assigned area.
• Report any equipment malfunctions or maintenance needs to the appropriate personnel.
• Assist with inventory counts and tracking as needed.
• Uphold company policies and procedures, including those related to sustainability and ethical sourcing.

Event Assistance:

• May be required to work on-site at events, assisting with food preparation, service, and cleanup.
• Ensure that food is transported and handled properly during events.

Qualifications

Qualifications:

Education & Experience:

• High school diploma or equivalent required; culinary degree or coursework preferred.
• Minimum of 2-3 years of experience as a cook in a high-volume catering or restaurant environment.
• Prior supervisory or lead cook experience is highly desirable.

Skills & Abilities:

• Solid culinary skills and knowledge of various cooking techniques.
• Ability to follow recipes accurately and maintain consistency in food production.
• Strong organizational and time management skills.
• Ability to work effectively under pressure and adapt to changing priorities.
• Excellent communication and interpersonal skills.  
• Ability to lead and motivate a team.
• Knowledge of food safety and sanitation regulations

Personal Attributes:

• Passion for food and a commitment to culinary excellence.
• Detail-oriented and quality-focused.
• Humble and respectful approach to teamwork and supervision.
• Commitment to inclusivity and fostering a positive work environment.
• Strong work ethic and a sense of responsibility.
• Ability to lift and carry heavy items (up to 50 lbs) and stand for extended periods.
• Ability to work flexible hours, including evenings, weekends, and holidays.