LEAD COOK

Cescaphe; Philadelphia (Philadelphia County); On-site; USD 30,307 - 33,062; Part time

Job summary

Cescaphe Event Group in Philadelphia, PA is seeking a Lead Cook to oversee culinary operations for high‑end events, ensuring top‑quality food preparation and presentation. You will lead kitchen staff, develop menus, monitor inventory, enforce food safety, and collaborate with planners to tailor offerings.

A high school diploma is required; culinary credentials are preferred, with at least three years of leadership in a kitchen setting.

Qualifications

• High school diploma or equivalent required.
• Culinary arts degree or certification preferred.
• 3+ years in a culinary role, preferably high-volume or fine dining.
• Experience leading a kitchen team and managing operations.
• Experience in menu planning for events or large gatherings.
• Strong leadership, communication, and time management skills.
• Knowledge of food safety standards and regulations.
• Ability to work under pressure and manage multiple tasks.

Responsibilities

• Coordinate and supervise kitchen staff to ensure efficient workflow and timely food delivery.
• Develop and execute menus that align with event themes and client preferences.
• Ensure all dishes are prepared to the highest standards of quality and presentation.
• Monitor inventory levels and order supplies as needed.
• Implement and enforce food safety and sanitation procedures in compliance with health regulations.
• Collaborate with event planners to understand client needs and customize menus accordingly.
• Train and mentor kitchen staff to enhance their culinary skills and knowledge.
• Manage kitchen budget effectively, minimizing waste and optimizing resource use.
• Troubleshoot any kitchen-related issues promptly to ensure smooth operations during events.

Skills

Leadership

Culinary skills

Quality & presentation

Under pressure

Organization

Communication skills

Food safety knowledge

Menu planning

Team mentoring

Education

High school diploma or equivalent

Culinary arts degree or certification

Job description

LEAD COOK# LEAD COOKPhiladelphia, PA 19130## OverviewSalary Range$22.00 - $24.00 HourlyPosition TypePart Time## DescriptionJob Purpose: - The Lead Cook at Cescaphe Event Group is responsible for overseeing culinary operations, ensuring high-quality food preparation and presentation for events. This role involves managing kitchen staff, maintaining kitchen efficiency, and upholding food safety standards to deliver exceptional dining experiences. Key Responsibilities: - Coordinate and supervise kitchen staff to ensure efficient workflow and timely food delivery. - Develop and execute menus that align with event themes and client preferences. - Ensure all dishes are prepared to the highest standards of quality and presentation. - Monitor inventory levels and order supplies as needed to maintain kitchen operations. - Implement and enforce food safety and sanitation procedures in compliance with health regulations. - Collaborate with event planners to understand client needs and customize menus accordingly. - Train and mentor kitchen staff to enhance their culinary skills and knowledge. - Manage kitchen budget effectively, minimizing waste and optimizing resource use. - Troubleshoot any kitchen-related issues promptly to ensure smooth operations during events.## QualificationsRequired Education: - High school diploma or equivalent is required. - Culinary arts degree or certification is preferred. Required Experience: - Minimum of 3 years of experience in a culinary role, preferably in high-volume or fine dining establishments. - Proven experience in leading a kitchen team and managing kitchen operations. - Experience in menu planning and development for events or large gatherings. Required Skills and Abilities: - Strong leadership skills with the ability to motivate and manage a team effectively. - Excellent culinary skills with a focus on quality and presentation. - Ability to work under pressure and manage multiple tasks simultaneously. - Strong organizational and time management skills. - Knowledge of food safety standards and regulations. - Exceptional communication skills, both verbal and written. - Ability to adapt to changing schedules and priorities in a fast-paced environment.