Culinary Lead

Augustine Institute; Florissant (MO); On-site; USD 45,000 - 60,000; Full time

Job summary

A higher education institution in Florissant, MO is seeking a Culinary Lead to oversee kitchen staff and ensure meal preparation meets high standards. The ideal candidate will have experience in a similar role, possess strong cooking skills, and have a good understanding of food safety regulations. This full-time position offers an exciting opportunity to manage culinary operations and collaborate with a creative team.

Qualifications

• Proven experience in a Culinary Lead role or similar role.
• Knowledge of various cooking techniques, ingredients, equipment and procedures.
• Understanding of food safety procedures and kitchen hygiene.
• Ability to work in a fast‑paced environment.
• Good communication and teamwork skills.

Responsibilities

• Oversee the work of kitchen staff, ensuring meals are prepared accurately.
• Prepare and cook dishes according to recipes.
• Assist in planning menus and ordering supplies.
• Maintain high standards of food quality and presentation.
• Work closely with the Director of Culinary and Chef Managers.
• Troubleshoot and resolve issues in the kitchen.

Skills

Cooking techniques

Teamwork

Problem-solving

Communication

Education

High school diploma or equivalent

Culinary training

Job description

Join to apply for the Culinary Lead role at Augustine Institute.

Responsibilities

• Leadership - Oversee the work of kitchen staff, including cooks and utility kitchen workers, ensuring meals are prepared accurately and timely. Provide guidance to cooks on techniques and safety protocols.
• Meal Preparation - Prepare and cook dishes according to recipes, including complex meals, soups, salads, and sauces. Ensure that all food items are plated and garnished according to presentation standards.
• Menu Planning - Assist in planning menus and ordering supplies. Monitor inventory levels to ensure that necessary ingredients and supplies are always available, and manage food costs effectively.
• Quality Control and Compliance - Maintain high standards of food quality and presentation. Ensure that all cooking stations are clean and adhere to food safety regulations, including proper food storage and sanitation practices.
• Collaboration and Communication - Work closely with the Director of Culinary and Chef Managers to ensure smooth kitchen operations. Communicate effectively with team members to coordinate food preparation and service.
• Problem‑Solving - Troubleshoot and resolve any issues that arise in the kitchen, ensuring that service runs smoothly and efficiently.

Qualifications

• Proven experience in a Culinary Lead role or similar role.
• Knowledge of various cooking techniques, ingredients, equipment and procedures.
• Understanding of food safety procedures and kitchen hygiene.
• Ability to work in a fast‑paced environment.
• Good communication and teamwork skills.
• High school diploma or equivalent; culinary training a plus.

Physical Requirements

• Ability to stand for extended periods.
• Lift and carry up to 50 pounds.
• Work in hot, humid, and noisy environments.

Seniority Level

Mid-Senior level

Employment Type

Full‑time

Job Function & Industries

Other – Higher Education

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