Head Cook

Overview

As Head Cook, you’ll lead daily kitchen operations and bring food production from preparation through service. You’ll coordinate the team, maintain food safety and sanitizing procedures, and help deliver a consistent, welcoming dining experience. Your impact: Thoughtful menu planning and reliable service help guests enjoy meals that meet their needs.

Duties

• Lead cooking, food preparation, serving, and food handling across kitchen shifts.
• Supervise and manage kitchen teams, assigning work and coordinating food service.
• Plan menus and oversee food production for regular service, banquets, and catering.
• Manage inventory and inventory control; monitor costs and support efficient food management.
• Maintain food safety practices, including safe handling, sanitation, and clean work areas.

Experience

• Experience in a kitchen or food service setting, with culinary experience and knowledge of cooking and food preparation.
• Supervising experience, team management, shift management, or experience managing teams as a chef.
• Background in food service management, kitchen management, restaurant management, or dietary department operations.
• Experience with inventory management, cost control, menu planning, and food safety.
• Banquet, catering, fine dining, restaurant, hospitality, or broader food industry experience is valuable.

Pay: $22.00 - $25.00 per hour

Expected hours: 35.0 – 40.0 per week

Work Location: In person