Lead Chef: High-Volume Kitchen & Compassionate Care

Woods Services; Pennsylvania; Hybrid; USD 26,000 - 32,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

Disability insurance

PTO

On-site medical center

403b retirement

Continuing education

Tuition assistance

Career growth

Job summary

Woods Services seeks a Head Chef to lead the main entree cooking area, overseeing planning, preparation and production of core dishes. You will work closely with supervision to meet daily production goals while maintaining safety and quality standards.

Ideal candidates have four years of volume cooking experience, culinary training, and familiarity with gluten-free menus. This role includes strong teamwork and the ability to lift up to fifty pounds in a busy kitchen.

Qualifications

• Associates degree or formal culinary training.
• Minimum four years of volume cooking experience.
• Knowledge of gluten-free foods and cook-chill processes.
• ServSafe certified and able to lift 50 pounds.

Responsibilities

• Formulates daily production schedules with the supervisor.
• Operates cook/chill equipment per standards.
• Follows recipes and revises as needed.
• Adheres to safe food production procedures.
• Instructs staff in cooking area tasks.
• Assists weekly cooks scheduling.
• Prepares and packages main courses for the menu and events.
• Produces food to meet delivery schedules.
• Minimizes waste through economical use of foods.
• Maintains high quality across all prepared foods.
• Keeps area clean, safe and organized.
• Performs other related duties as assigned.

Skills

Culinary arts

High-volume cooking

Food safety

Physical strength

Gluten-free cooking

Education

Associates Degree in Culinary Arts

Tools

Cook/chill equipment

Job description

Woods Services seeks a Head Chef to lead the main entree cooking area, overseeing planning, preparation and production of core dishes. You will work closely with supervision to meet daily production goals while maintaining safety and quality standards.

Ideal candidates have four years of volume cooking experience, culinary training, and familiarity with gluten-free menus. This role includes strong teamwork and the ability to lift up to fifty pounds in a busy kitchen.