Lead Cook, Dining Services – Great Benefits

Front Porch Communities & Services; Cupertino (CA); On-site; USD 41,000 - 45,000; Full time

Benefits offered by this job

Competitive pay

Medical, dental, and vision plans

Paid time off (PTO)

403(b) retirement plan with company匹配

Flexible spending accounts

Employee Assistance Program

Leadership and skills development

Employee discount programs

Job summary

Front Porch Communities & Services is seeking a Lead Cook to prepare and execute menus for residents, delivering high-quality, visually appealing dishes and a satisfying dining experience.

The role supports a team under the Dietary Services Director or Executive Chef, with duties spanning food prep, cost control, menu planning, and supervision. Strong attention to cleanliness and safety is required, in a full-time capacity.

Qualifications

• Essential: Food Handlers’ certification from local health department.
• Education with Equivalent Qualifications: High School diploma or GED.
• Nonessential: 0–2 years related experience and/or training.
• Nonessential: 0–6 months related experience and/or training.

Responsibilities

• Cook Lead and provide quality customer service to residents and families.
• Participate in actual food preparation to ensure high quality, taste and presentation.
• Control food cost by training kitchen staff on proper methods and handling leftovers.
• Ensure adherence to uniform, grooming and appearance standards.
• Assist in menu planning and in developing standardized recipes.
• Maintain care and cleanliness of equipment and work areas.
• Ensure timing of preparation meets service schedules.
• Supervise cooks, assistant cooks, and food service workers as needed.

Skills

Food preparation

Customer service

Food safety

Leadership

Education

High School diploma or GED

Food Handlers certification

Job description

Front Porch Communities & Services is seeking a Lead Cook to prepare and execute menus for residents, delivering high-quality, visually appealing dishes and a satisfying dining experience.

The role supports a team under the Dietary Services Director or Executive Chef, with duties spanning food prep, cost control, menu planning, and supervision. Strong attention to cleanliness and safety is required, in a full-time capacity.