Lead Cook: Elevate Fine Dining in a High-Volume Kitchen

Avocet Hospitality Group; Chattanooga (TN); On-site; USD 22,000 - 33,000; Full time

Benefits offered by this job

Vibrant Environment

Career Growth

Medical, dental, vision plans

Life, disability, accident insurance

Paid time off and holidays

401(k) with employer match

Early wage access via PayActiv

Employee referrals bonus

Avocet discounts for hotels/rests

Employee meals and garage parking

Job summary

Avocet Hospitality Group is hiring a Lead Cook for The Read House and its outlets in Chattanooga. You will support the Chef de Cuisine and SuB Chefs in daily culinary operations across restaurants, bar, and banquets, with responsibilities spanning hot/cold prep and high-volume production.

Requirements include 1–2 years of cooking experience, knife skills, and a commitment to safety. Flexible schedule with potential for growth; hourly rate based on experience.

Qualifications

• One to two years of cooking experience in a similar style establishment.
• Solid professional cooking and knife handling skills, plus ability to operate commercial production equipment.
• Sanitation and food handling knowledge; ServSafe preferred within 90 days.
• Ability to multitask in a high-demand environment and work flexible hours.
• Ability to stand for long periods and lift 30–50 pounds.

Responsibilities

• Masterful Preparation: Prepare hot and cold items, grill, fry, sauté, and broil as needed.
• Precision & Artistry: Follow recipes and specs; act as expo when Chef is unavailable.
• Impeccable Standards: Maintain clean stations and proper food safety practices.
• Creative Collaboration: Suggest daily specials and assist banquet operations.
• Team Dedication: Support Executive Chef, Chef de Cuisine, and Sous Chef.

Skills

Cooking experience

Knife skills

Safety/compliance

Multi-tasking

Tools

Commercial kitchen equipment

Job description

Avocet Hospitality Group is hiring a Lead Cook for The Read House and its outlets in Chattanooga. You will support the Chef de Cuisine and SuB Chefs in daily culinary operations across restaurants, bar, and banquets, with responsibilities spanning hot/cold prep and high-volume production.

Requirements include 1–2 years of cooking experience, knife skills, and a commitment to safety. Flexible schedule with potential for growth; hourly rate based on experience.