Lead Cook - High-Volume Kitchen Leader

Kala Seattle LLC; Washington; On-site; USD 60,000 - 90,000; Full time

Job summary

Kala Seattle LLC is seeking a Lead to supervise daily kitchen operations, ensuring top-tier food quality, safety, and service while guiding a team of culinary professionals in a fast-paced setting.

The role emphasizes innovative menu planning, strict recipe adherence, dietary accommodations, and exceptional portion control and presentation during high-volume production. You will mentor staff, uphold sanitation standards, and drive continuous improvement to delight guests.

Qualifications

• Experience leading a culinary team in a high-volume setting.
• Strong knowledge of food safety standards and sanitization.
• Proven ability to manage meal quality and presentation.

Responsibilities

• Lead and motivate kitchen staff to achieve outstanding food quality and efficiency during meal preparation and service
• Oversee adherence to recipes, dietary restrictions, and presentation standards
• Supervise food preparation processes including poaching, braising, grilling, and other cooking techniques to maintain consistency and quality
• Operate and maintain kitchen equipment safely and effectively, including knives, stoves, ovens, and food processing tools
• Ensure compliance with all food safety sanitizing procedures and food handling regulations to uphold health standards
• Manage high-volume production schedules while maintaining attention to detail in food presentation and portion control
• Collaborate with dietary department staff for meal customization and special dietary needs management

Skills

Leadership

Food safety management

High-volume kitchen operations

Menu planning

Team management

Quality control

Tools

Kitchen equipment

Job description

Kala Seattle LLC is seeking a Lead to supervise daily kitchen operations, ensuring top-tier food quality, safety, and service while guiding a team of culinary professionals in a fast-paced setting.

The role emphasizes innovative menu planning, strict recipe adherence, dietary accommodations, and exceptional portion control and presentation during high-volume production. You will mentor staff, uphold sanitation standards, and drive continuous improvement to delight guests.