Lead Cook: Drive Nutritious Meals in a Fast-Paced Kitchen

The Maryland Food Bank; Baltimore (MD); On-site; USD 33,000 - 36,000; Full time

Job summary

The Maryland Food Bank is seeking a Lead Cook to guide the culinary team in producing healthy meals for FoodWorks programs at our Baltimore site. You will direct Cooks, the Kitchen Porter, and volunteers and ensure daily production meets recipes and safety standards.

Responsibilities include following HACCP and sanitation procedures, supervising workflow, maintaining records, and coordinating inventory while supporting a fast-paced, quality-focused kitchen.

Qualifications

• High school diploma or equivalent is required.
• 3+ years of experience in a commercial kitchen.
• Knowledge of commercial food production, kitchen equipment, and sanitation standards.
• ServSafe Manager Certification at hire or within 90 days.
• Ability to follow standardized recipes and maintain portion-control.

Responsibilities

• Prepare entrées and other menu items according to recipes and schedules.
• Oversee assigned Cooks, Kitchen Porter, and volunteers.
• Follow HACCP, food-safety, allergen, portion-control, and cross-contamination procedures.
• Ensure compliance with health, sanitation, and food-handling regulations.
• Monitor temperatures, storage, labeling, and safe handling of foods.
• Maintain production records and logs; manage inventory counts and shortages.

Skills

Strong communication

Organizational skills

Ability to work in a fast-paced env.

Team leadership (experience)

Education

High school diploma or equivalent

ServSafe Manager Certification

Accredited culinary program (or equivalent)

Job description

The Maryland Food Bank is seeking a Lead Cook to guide the culinary team in producing healthy meals for FoodWorks programs at our Baltimore site. You will direct Cooks, the Kitchen Porter, and volunteers and ensure daily production meets recipes and safety standards.

Responsibilities include following HACCP and sanitation procedures, supervising workflow, maintaining records, and coordinating inventory while supporting a fast-paced, quality-focused kitchen.