Lead Cook

Carolina Construction; Opelika (AL); On-site; USD 28,000 - 38,000; Full time

Job summary

Carolina Construction is seeking a dependable Cook to prepare nutritious meals in a compliant kitchen setting in Alabama. You will follow approved menus, manage portioning, and ensure safe handling of food and equipment.

The role requires self-motivation, organization, and adherence to health regulations. The position involves menu planning, weekly orders, and daily production reporting, with opportunities to contribute to dietary accommodations and quality improvements under director

Qualifications

• ServSafe certification required (must maintain current)
• 1–2 years of experience running or managing a small kitchen
• Background check required prior to hire
• Completion of training within 30 days of hire
• Valid driver's license and reliable transportation

Responsibilities

• Prepare and cook meals according to approved menus and recipes
• Ensure meals are nutritious, properly portioned and served at correct temperatures
• Operate kitchen equipment safely and efficiently
• Monitor food temperatures to ensure safety compliance
• Adapt recipes for dietary restrictions or special needs
• Complete weekly menus and shopping lists for director approval
• Keep accurate daily production reports and inventory records
• Maintain CACFP guidelines and health department standards
• Support inspections and trainings as required
• Maintain a clean, sanitary, and organized kitchen at all times

Skills

Food preparation

Kitchen operations

Food safety

Menu planning

Team coordination

Education

High school diploma or GED

Job description

POSITION SUMMARY

The cook is responsible for preparing nutritious, high-quality meals in accordance with approved menus and all applicable regulatory guidelines. This position requires a self-motivated, dependable, and organized individual who takes pride in maintaining a safe, clean, and compliant kitchen environment. The Cook plays a vital role in supporting the health and well-being of those we serve.

CERTIFICATIONS & QUALIFICATIONS

• ServSafe Food Handler/Manager Certification - REQUIRED (must maintain current certification throughout employment)
• ServSafe Manager Certification-Preferred
• High school diploma or GED preferred
• Minimum 1-2 years of experience running or managing a small kitchen
• Must successfully complete a DHR and ABI/FBI background check prior to or upon hire
• Must complete all required training within 30 days of hire
• Must possess a valid driver's license and reliable personal transportation

ESSENTIAL DUTIES & RESPONSIBILITIES

Food Preparation & Kitchen Operations

• Prepare and cook meals according to approved weekly menus and established recipes
• Ensure meals are nutritious, properly portioned, and served at appropriate temperatures
• Operate kitchen equipment safely and efficiently
• Monitor and record food temperatures to ensure food safety compliance
• Adapt recipes as needed for dietary restrictions or special needs

Menu Planning & Reporting

• Complete and submit weekly menus to the director in advance for approval
• Compile a weekly shopping list based on the approved menu and provide it to the director for purchase
• Complete daily production reports accurately and submit in a timely manner
• Track food inventory and communicate supply needs proactively

Shopping & Vendor Coordination

• Coordinate with local vendors for food delivery; may be required to pick up groceries from local vendors when delivery is unavailable
• Verify delivered or purchased items for quality, quantity, and accuracy against the shopping list
• Properly store all food items upon receipt in accordance with food safety guidelines

Compliance & Safety

• Follow all DHR (Department of Human Resources) regulations, policies, and procedures
• Adhere to Health Department standards and applicable local, state, and federal food safety codes
• Comply with CACFP (Child and Adult Care Food Program) guidelines, including meal patterns, documentation, and record-keeping requirements
• Maintain a clean, sanitary, and organized kitchen at all times
• Complete required temperature logs, sanitation checklists, and other regulatory documentation
• Report any food safety concerns, equipment issues, or maintenance needs to the director promptly
• Participate in all required inspections, audits, and training sessions

Training & Professional Development

• Complete all required onboarding training within 30 days of hire
• Maintain current ServSafe and any other required certifications
• Attend staff meetings, in-service trainings, and professional development opportunities as required
• Stay current with changes in CACFP, Health Department, and DHR guidelines

WORK HABITS & PROFESSIONAL STANDARDS

• Dependable: Consistently reliable in attendance, follow-through, and meeting deadlines
• Punctual: Reports to work on time and ready to perform duties; dependable attendance is essential
• Self-Starter: Takes initiative; able to identify and complete tasks without constant supervision
• Independent Worker: Capable of managing kitchen operations autonomously while following established procedures
• Team-Oriented: Contributes actively to a positive, collaborative, and respectful work environment
• Positive Attitude: Maintains a professional, upbeat, and solution-focused demeanor even during challenging situations
• Follows Directions: Accepts and implements feedback and direction from supervisors willingly and accurately
• Detail-Oriented: Pays close attention to accuracy in documentation, recipes, and compliance requirements
• Adaptable: Flexible and able to adjust to changing menus, schedules, or priorities as needed
• Treats all staff, children, families, and visitors with courtesy, dignity, and respect
• Maintains professional boundaries and upholds the confidentiality of clients and the organization

PHYSICAL REQUIREMENTS

• Ability to stand for extended periods (4-8 hours per shift)
• Ability to lift and carry up to 50 lbs
• Ability to bend, stoop, reach, and perform repetitive hand and arm movements
• Ability to work in varying temperature environments (hot kitchen, walk-in coolers/freezers)

OTHER REQUIREMENTS

• Must be at least 18 years of age
• Must pass a pre-employment health screening if required by licensing regulations
• Must maintain all certifications, clearances, and training requirements as a condition of continued employment
• Other duties as assigned by the director