Head Cook

Avenues Recovery Center; Oak Park (MI); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Competitive compensation based on опыт

Stable, full-time position

Supportive team environment

Long-term growth and advancement

Job summary

Avenues Recovery Center in Michigan is seeking an experienced Head Cook to oversee daily operations of a high-volume kitchen. You will plan nutritious menus, manage inventory and costs, lead kitchen staff, and ensure a clean, sanitary, and compliant environment.

This full-time role may require evenings, weekends, and holidays, with a salary range of $60,000 to $80,000 depending on experience. ServSafe Manager Certification required.

Qualifications

• 3-5 years in head cook or similar leadership role.
• Experience in high-volume institutional dining or kitchens.
• Proven leadership in kitchen team development.
• Strong inventory, cost control, and budgeting knowledge.
• ServSafe Manager Certification required.
• Excellent organizational and communication skills.
• Ability to work in fast-paced environment.

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.

Skills

Leadership experience

Inventory management

Food cost budgeting

Organizational skills

Communication

Time management

Education

ServSafe Manager Certification

Job description

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