Lead Cook: Elevate Senior Dining Experiences

Praxy; Tucson (AZ); On-site; USD 45,000 - 60,000; Full time

Benefits offered by this job

PTO including vacation/personal days

401(k) employer match

Parking or public transit support

Wellness Spending Account

Job summary

Splendido in Oro Valley, Arizona, seeks a Lead Cook to energize our culinary team and deliver high-quality meals for residents and guests. You will lead during your shift, ensure consistency, and uphold safety and HACCP standards while creating elevated presentations.

You’ll work on a la carte, banquet, and rotational menus, collaborate with the Sous Chef and Chef de Cuisine, and help maintain inventory, prep lists, and training of staff. Weeknight, weekend, and holiday availability required.

Qualifications

• Advanced knowledge of cooking techniques.
• Ability to follow standardized recipes and communicate with supervisors and residents.
• Operate kitchen equipment and maintain safety and sanitation.
• Strong written communication and punctual attendance.
• Experience leading a culinary team and serving older adults.
• LobsterInk Level 4 certification or equivalent.

Responsibilities

• Lead a culinary team during assigned shift, ensuring quality and safety.
• Prepare meals for a la carte, banquet, and rotation menus with HACCP standards.
• Monitor food temperatures and plate presentations to elevated standards.
• Coordinate with Sous Chef and Chef de Cuisine on production and shortages.
• Assist with receiving deliveries and organization of storage areas.
• Support Pastry Chef tasks as needed.

Skills

Advanced cooking techniques

Communication with supervisors and co‑

Operate kitchen equipment

Written communication skills

Leadership in a team

Reliability and punctuality

LobsterInk Level 4 certification

Job description

Splendido in Oro Valley, Arizona, seeks a Lead Cook to energize our culinary team and deliver high-quality meals for residents and guests. You will lead during your shift, ensure consistency, and uphold safety and HACCP standards while creating elevated presentations.

You’ll work on a la carte, banquet, and rotational menus, collaborate with the Sous Chef and Chef de Cuisine, and help maintain inventory, prep lists, and training of staff. Weeknight, weekend, and holiday availability required.