Lead Cook

Paycom - ATS; Bakersfield (CA); On-site; USD 25,000 - 36,000; Full time

Job summary

Brundage Lane Navigation Center is seeking a Lead Cook to supervise all food preparation and serving activities, ensuring high hygiene standards. You will prepare entrées, soups, salads, sauces, desserts and snacks while training Line Cooks and other kitchen staff.

The role requires proven culinary experience, strong organization, and the ability to manage time efficiently in a busy kitchen. You must adhere to safety regulations and rotate food to reduce waste, standing for long periods and

Qualifications

• Proven cooking experience, including Line Cook or Prep Cook roles.
• Strong organization and clear communication skills.
• Knowledge of a variety of cooking methods, ingredients, equipment and procedures.
• Solid understanding of health and safety rules in a kitchen.
• Experience supervising kitchen staff and coordinating tasks effectively.

Responsibilities

• Prepare meals in a large community living facility, including entrées, soups, salads, sauces, desserts and snacks.
• Supervise Line Cooks and other kitchen staff to ensure timely completion of tasks.
• Maintain stocked stations and ensure appropriate cooking equipment and ingredients are available.
• Ensure kitchen procedures and hygiene meet food safety standards before, during, and after shifts.
• Enforce food rotation to minimize waste and protect against contamination.

Skills

Culinary Experience

Organization

Communication

Food Safety

Cooking Methods

Team Leadership

Stamina

Education

Culinary Diploma (preferred)

Job description

Status: Full-Time, Non-Exempt | Payrate: $22.00/Hour | Schedule: Monday - Friday 6:30 a.m. - 2:30 p.m.Introduction: The Lead Cook is responsible for supervising all food preparation and serving activities and ensuring that high standards of hygiene and cleanliness are maintained at the Brundage Lane Navigation Center. The Lead Cook’s responsibilities include preparing entrées, overseeing portion controls, and ensuring that food items are stored at the correct temperatures. The Lead Cook is also responsible for the training and supervision of Line Cooks and other kitchen staff.ResponsibilitiesPreparation of meals in large community living facility, to include entrees, soups, salads, sauces, desserts and snacks.Supervising the work of Line Cooks and other kitchen staff to ensure that all given tasks are completed in a timely manner.Ensuring that all cooking stations are adequately stocked with the necessary meal ingredients and cooking equipment.Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations before, during and after each shift.Adhering to standard food rotation practices to reduce food wastage and minimize the risk of contamination.Assessing the quality of delivered food supplies to ensure that it meets restaurant standards.Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shiftsQualifications: A successful candidate in this role will have proven culinary experience, demonstrate clear organization and communication skills. They will meet the following requirements:Proven cooking experience, including experience as a Line Chef, Restaurant Cook or Prep Cook.Excellent understanding of various cooking methods, ingredients, equipment, and procedures.Accuracy and speed in executing assigned tasks.Familiar with industry’s best practices.Knowledge of health and safety rules in a kitchen.A team player with good communication skills.Patient with an ability to stay positive under pressure.Ability to stand for long periods of time.The ability to lift, pull, or push items weighing up to 25lbs up to 5 feet.The ability to read fine print on labels including ingredients and expiration dates.Must be able to follow both oral and written direction.Patience and compassion to serve in a client facing role. Culinary school diploma is preferred, but not necessary.