Lead Cook: High-Volume Kitchen Leader

Avenues Recovery; Oak Park (MI); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Competitive salary based on experience

Stable, full-time position

Supportive team environment

Opportunity for long-term growth and/​

advancement

Job summary

Avenues Recovery seeks an experienced Head Cook to oversee daily kitchen operations in a high-volume setting. Plan balanced menus, supervise staff, manage inventory and food costs, and ensure safety and sanitation standards are met.

The position requires leadership, organization, and a commitment to quality. Full-time, on-site role with a competitive salary and opportunities for growth within the facility.

Qualifications

• 3-5 years of experience in a Head Cook, Sous Chef, Kitchen Manager, or similar leadership role.
• Experience in high-volume food service, institutional dining, hospitality, or commercial kitchens.
• Proven leadership experience managing and developing a kitchen team.
• Strong understanding of inventory management, food costing, portion control, and budgeting.

Responsibilities

• Plan and prepare balanced, high-quality daily menus
• Source ingredients and coordinate purchasing with vendors
• Monitor inventory levels and manage food costs while minimizing waste
• Lead, train, and support kitchen staff to ensure efficient daily operations
• Create staff schedules and coordinate kitchen coverage
• Maintain a clean, organized, and sanitary kitchen
• Ensure compliance with all food safety, sanitation, and health regulations
• Accommodate food allergies, dietary restrictions, and special meal requests
• Monitor food quality, presentation, and consistency
• Assist with additional kitchen and food service responsibilities as needed

Skills

Leadership

Inventory management

Budgeting

Food safety

Staff training

Communication

Time management

Sanitation standards

Education

ServSafe Manager Certification

Job description

Avenues Recovery seeks an experienced Head Cook to oversee daily kitchen operations in a high-volume setting. Plan balanced menus, supervise staff, manage inventory and food costs, and ensure safety and sanitation standards are met.

The position requires leadership, organization, and a commitment to quality. Full-time, on-site role with a competitive salary and opportunities for growth within the facility.