Lead Cook Compensation: $60,000-$80,000 annually, based on experience and qualifications. Schedule • Full-Time • Schedule may include occasional evenings, weekends, and holidays as needed. Position Summary 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. Key Responsibilities • 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 Qualifications • 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 Benefits • Competitive salary based on experience • Stable, full-time position • Supportive team environment • Opportunity for long-term growth and advancement