Kitchen Lead, Arleta

National Health Foundation; California (MO); On-site; USD 31,684 - 33,062; Full time

Job summary

National Health Foundation is seeking a Kitchen Lead in California to supervise kitchen operations and ensure quality food is prepared for residents. Candidates should have 2-3 years of experience in a commercial kitchen, preferably with leadership exposure, and be knowledgeable about dietary restrictions and food safety protocols.

The role involves assisting the Kitchen Manager, planning menus, and maintaining compliance with safety standards while nurturing a positive dining experience for guests.

Qualifications

• Minimum of 2-3 years of proven work experience in a commercial kitchen.
• Experience in high-volume cooking settings.
• Ability to work effectively with individuals experiencing behavioral challenges.

Responsibilities

• Assist Kitchen Manager with daily operations and staff supervision.
• Plan nutritious, cost-effective menus.
• Ensure compliance with food safety regulations.

Skills

Leadership experience

Cooking for large groups

Understanding dietary restrictions

Time-management skills

Education

SERV Safe Certification or equivalent

Job description

POSITION TITLE: Kitchen Lead

REPORTS TO: Kitchen Manager

LOCATION: Arleta, CA

CLASSIFICATION: Non-Exempt, Full-Time

HOURLY RATE: $23.00 - $24.00

• All positions require candidates to successfully pass a background check, LIVE scan and TB Test

Do YOU meet the REQUIRED MINIMUM QUALIFICATIONS for this position? If so, this is the PERFECT POSITION for you! APPLY NOW!

Kitchen Lead

We are seeking a dedicated and experienced Kitchen Lead to join our team that would serve as a hands‑on supervisor, bridging the gaps between line cooks and management along with serving older adults in a residential setting. The ideal candidate will have experience cooking for large groups and a background in healthcare, homeless services, or working with individuals with behavioral challenges. This role is integral to ensure operational efficiency, consistency in food quality, compliance with safety standards and the well‑being of our residents by preparing meals that meet dietary and nutritional needs.

Responsibilities and Initiatives

To help NHF provide nutritional meals, you will:

• Assist Kitchen Manager with daily operations, including opening/closing procedures, staff scheduling, prep schedules and station organization.
• Assist with planning menus, ensuring they are nutritious, cost-effective, and cater to special dietary requirements.
• Assist and manage prepared food items, cook meals while working for a large number of guests.
• Maintaining quality and consistency by ensuring all food items are prepared to specification, properly cooked and adhere to recipe standards.
• Assist Kitchen Manager with staff supervision and training with new hires on equipment and safety protocols.
• Maintain a stringent compliance with food safety regulations, sanitation standards and HACCP procedures in both Kitchen and Dining Hall.
• Manage inventory, food cost, ordering and stocking food supplies while minimizing food waste.
• Assist Kitchen Manager in maintaining the organization, temperature control and cleanliness of the walk‑in cooler and freezer areas.
• Work collaboratively with other staff members to create a supportive and positive dining experience for guests.
• Assist Kitchen Manager in guiding, educating and collaborating with community partners and internship programs.
• Always follow NHF policies and procedures.

• Must have a minimum of 2-3 years of proven work experience in a commercial kitchen, ideally with leadership experience.
• Experience cooking for large groups or high-volume settings.
• Understanding dietary restrictions, food safety protocols, and nutritional needs.
• Ability to work effectively with individuals experiencing behavioral challenges or other unique needs.
• Strong approach to cleanliness and directives.
• Strong organizational, leadership, and time-management skills.
• Flexibility to occasionally work an additional day as required
• SERV Safe Certification or equivalent food safety training, preferred.
• Bilingual Spanish preferred; however, not required.

Physical Requirements

The duties described will require frequent standing and walking for long periods of time. The employee will frequently bend/stoop, squat, reach above the shoulders, twist, and turn, kneel, and push/pull. The employee will frequently be required to lift/pull/push/move up to 50 pounds. The employee must have good dexterity, especially when handling hot pans, sharp utensils and tools. Must utilize conversational speech for effective verbal communication. Noise level is high in some guest care areas. Must be able to hear equipment alarms, overhead pages, and direct verbal communication. Employees must be able to withstand extremely hot or cold environments. Ability to safely navigate all areas pertaining to job role.