Kitchen Lead

Coulter Services; Buckhannon (WV); On-site; USD 42,000 - 56,000; Full time

Job summary

Coulter Services in Buckhannon, WV seeks a Lead Cook to oversee high-volume food production across education, healthcare, senior living, and business settings. You will supervise line cooks, ensure recipe accuracy, proper portioning, and consistent plating while delivering warm, guest-focused service.

The role emphasizes food safety, allergen compliance, staff training, and teamwork. You will partner with managers on menu execution, inventory awareness, and ordering needs to maintain quality

Qualifications

• Hands-on lead/chef experience in high-volume, guest-focused kitchens.
• Strong knowledge of recipe standards and plating.
• Working understanding of food safety, sanitation, and allergen protocols.
• Ability to train, motivate, and supervise staff effectively.
• Attention to detail and consistency in service quality.

Responsibilities

• Supervise line cooks and coordinate daily food production.
• Ensure recipe accuracy, proper portioning, and consistent plating/presentation.
• Maintain food safety, sanitation, and allergen compliance at all times.
• Support menu execution in partnership with managers, including inventory awareness and ordering needs.
• Train and coach team members to foster strong teamwork and hospitality standards.
• Model a people-first culture by delivering warm, reliable guest service.

Skills

Lead/chef experience

Food preparation & presentation

Food safety & allergen protocols

Leadership & team supervision

Attention to detail & consistency

Job description

Lead Cook for Accommodation & Food Services, preparing high-quality, scratch-inspired meals for guests across education, healthcare, senior living, and business environments.

Key duties

• Supervise line cooks and coordinate daily food production
• Ensure recipe accuracy, proper portioning, and consistent plating/presentation
• Maintain food safety, sanitation, and allergen compliance at all times
• Support menu execution in partnership with managers, including inventory awareness and ordering needs
• Train and coach team members to foster strong teamwork and hospitality standards
• Model a people-first culture by delivering warm, reliable guest service

Qualifications & Skills

• Proven lead/chef experience in a high-volume, guest-focused kitchen
• Strong knowledge of food preparation, recipe standards, and presentation
• Working understanding of food safety, sanitation, and allergen protocols
• Leadership skills with the ability to train, motivate, and supervise staff
• Attention to detail, organization, and consistency in service quality