Cook Lead

Creative Dining; Vance (AL); On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player is seeking a Cook Lead to oversee culinary operations and ensure the highest standards of food quality and safety. This role involves leading a team of cooks, managing inventory, and planning menus to deliver exceptional dining experiences. The ideal candidate will possess strong leadership skills and a deep understanding of food safety practices, contributing to a collaborative kitchen environment. If you are passionate about culinary excellence and team performance, this opportunity offers a chance to make a significant impact in a dynamic setting.

Qualifications

• Proven experience as a cook in a professional kitchen setting.
• Strong knowledge of food safety and sanitation practices.

Responsibilities

• Supervise and train kitchen staff in food preparation and cooking techniques.
• Plan and execute daily menus while ensuring quality and presentation.

Skills

Leadership

Food Safety Knowledge

Team Management

Culinary Techniques

Menu Development

Education

Culinary Degree or Certification

Job description

About the Role:

The Cook Lead will play a pivotal role in overseeing the culinary operations for Creative Dining Services at Brose Tuscaloosa, ensuring that all food production meets the highest standards of quality and safety. This position requires a strong leader who can manage a team of cooks, coordinate meal preparation, and maintain an efficient kitchen environment. The Cook Lead will be responsible for menu planning, inventory management, and ensuring compliance with health regulations. By fostering a collaborative atmosphere, the Cook Lead will enhance team performance and contribute to the overall success of the business. Ultimately, this role is essential in delivering exceptional dining experiences that align with the company's commitment to excellence.

Minimum Qualifications:

• Proven experience as a cook in a professional kitchen setting.
• Strong knowledge of food safety and sanitation practices.
• Ability to lead and motivate a team in a fast-paced environment.

Preferred Qualifications:

• Culinary degree or certification from an accredited institution or the equivalent.
• Experience in menu development and cost control.
• Familiarity with various cooking techniques and cuisines.

Hours:

3rd Shift - Sunday through Thursday, 9:00 p.m. - 5:00 a.m. approximate, Full time 40 hours

Responsibilities:

• Supervise and train kitchen staff in food preparation and cooking techniques.
• Plan and execute daily menus while ensuring the quality and presentation of all dishes.
• Manage inventory, order supplies, and maintain kitchen equipment to ensure smooth operations.
• Ensure compliance with health and safety regulations in food handling and preparation.
• Collaborate with management to develop new recipes and improve existing offerings.

Skills:

The required skills in food production are essential for the Cook Lead to ensure that all meals are prepared efficiently and to the highest standards. Daily work will involve applying culinary techniques to create diverse and appealing dishes while managing the kitchen staff effectively. Preferred skills, such as menu development, will enhance the Cook Lead's ability to innovate and adapt offerings based on seasonal ingredients and customer preferences. Strong leadership skills will be utilized to foster teamwork and maintain a positive work environment, which is crucial for productivity. Overall, the combination of these skills will directly impact the quality of food served and the satisfaction of customers.