The Lead Cook provides prompt, high-quality meal service to residents ensuring an exceptional and satisfactory dining experience while adhering to residents’ dietary needs and preferences, including special diets and allergies. This role plans weekly menus in accordance with Registered Dietician guidelines and company policies, directs daily kitchen and dining operations, and maintains quality assurance through regular inspection of food quality, temperature, and presentation. The Lead Cook manages inventory and supply orders, minimizes waste through proper storage and rotation, and ensures timely repairs or replacements of equipment. They coordinate and execute catering for special events, maintain departmental records and reports—including food costs and staffing—and oversee the department’s budget and performance. Demonstrating strong leadership and coordination skills, the Lead Cook supervises, trains, and schedules staff, promotes positive resident and employee relations, resolves conflicts, and ensures compliance with safety, sanitation, and regulatory standards. This position is ideal for a culinary professional with proven leadership, organizational, and communication abilities, dedicated to delivering excellence in food service and team management. • Inventory management. • Maintains confidentiality regarding residents’ personal and health information and respect residents’ privacy. Adheres to the resident bill of rights as defined by State law. Qualifications: • Two to three years of commercial level food preparation experience. • Experience in assisted living/skilled nursing setting and comprehensive of restrictive diets. • Working knowledge of basic nutrition, cooking techniques, portion control and serving. • Ability to properly operate common kitchen equipment such as mixer, meat slicer, oven, grill, deep fryer, stove, steamer, chopper, dishwasher, microwave. • Ability to cook a variety of foods in large quantities and familiarity with seasoning requiring and cooking time involved. • Ability to follow standard recipes and independently prepare multi-course meals. • Basic computer skills desirable Certificates, Licenses, Registrations • Degree and/or certification from culinary institute preferred. • Holds/obtains applicable local, state, otherwise required food handling/sanitation licenses and/or certifications. Benefits for full-time associates: health benefits, paid time off Benefits for part-time associates: employer-matched 401(k) retirement plan. Equal Opportunity Employer & drug-free workplace