Overview

The Lead Cook is responsible for the preparation, cooking, presentation, and quality of food items while also providing direction and guidance to other culinary and kitchen team members at the SoFi Center for each TGL season and year-round private events. The Lead Cook works closely with the Executive Chef and other culinary team members to execute menus, banquets, buffets, special events, and daily food production. The ideal candidate is detail-oriented, organized, creative, and able to work efficiently in a fast-paced culinary environment while consistently following recipes, food safety procedures, and established quality standards. The employee must maintain excellent attendance and be available to work an event-driven schedule, including nights and weekends per business needs.

This role pays an hourly rate of $28.00 - $30.00.

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

This position will remain open until November 27, 2026.

Responsibilities

• Responsible for providing high-quality, fresh food products in a timely manner for delivery to guests.
• Prepares hot and cold foods following company recipes and portioning requirements.
• Prepare cold foods and other assigned menu items with consistent quality and presentation.
• Assist with the preparation and execution of buffets, food stations, banquets, receptions, and special events.
• Collaborate with the Executive Chef and culinary team on seasonal menus, special event offerings, and other culinary initiatives.
• Work collaboratively with culinary and service staff to ensure timely, accurate, and efficient food production and service.
• Lead the training and mentoring of junior culinary staff in food preparation.
• Participates as a team player with specific responsibilities related to preparation, excellent service, and delivery of product.
• Responsible for reporting any maintenance required for kitchen equipment.
• Maintains sanitation, health, and safety standards in work areas.
• Responsible for observing and testing foods to ensure proper cooking.
• Responsible for portioning, arranging, and garnishing food plates for delivery to guests.
• Responsible for consulting with Executive Chef, Executive Sous Chef to plan menus and estimate expected food consumption.
• Show demonstrated ability to meet the company standard for excellent attendance
• Perform other duties as assigned

Qualifications

• High school diploma or equivalent preferred.
• 1-2 years of previous culinary, restaurant, hotel, catering, banquet, or food service experience is preferred.
• Previous experience in Garde Manger or cold food preparation is preferred.
• Knowledge of basic food preparation, cooking techniques, knife skills, and food presentation.
• Ability to read and follow recipes, production guides, and food preparation checklists.
• Knowledge of proper food handling, sanitation, and temperature control procedures.
• Strong attention to detail and commitment to food quality and presentation.
• Ability to work effectively as part of a culinary team in a fast-paced environment.
• Ability to communicate effectively with culinary leadership and team members.
• Ability to prioritize multiple tasks and maintain production timelines.
• Food Handler certification is required or must be obtained within the required timeframe.