Head Cook

• 3-5 years of experience as a Head Cook, Sous Chef, Kitchen Manager, or similar leadership role
• Experience in high-volume food service, institutional dining, hospitality, or commercial kitchens preferred
• Proven leadership experience managing and developing a kitchen team
• Strong understanding of inventory management, food costing, portion control, and budgeting
• Current ServSafe Manager Certification required
• Excellent organizational, communication, and time management skills
• Ability to work in a fast-paced environment and maintain high standards of food quality and cleanliness

• Full-Time
• Schedule may include occasional evenings, weekends, and holidays as needed.

We 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.

• →Plan and prepare balanced, high-quality daily menus
• →Source ingredients and coordinate purchasing with vendors
• →Monitor inventory levels and manage food costs while minimizing waste
• →Lead, train, and support kitchen staff to ensure efficient daily operations
• →Create staff schedules and coordinate kitchen coverage
• →Maintain a clean, organized, and sanitary kitchen
• →Ensure compliance with all food safety, sanitation, and health regulations
• →Accommodate food allergies, dietary restrictions, and special meal requests
• →Monitor food quality, presentation, and consistency
• →Assist with additional kitchen and food service responsibilities as needed