Lead Cook: High-Volume Kitchen Leader & Mentor

Triple B Hospitality Group; Blue Springs (MS); On-site; USD 22,000 - 26,000; Full time

Job summary

Triple B Hospitality Group in Blue Springs, MS seeks a Lead Cook to manage all culinary production during the shift, ensuring high-quality food preparation, proper portioning, and safe kitchen operations in a fast-paced environment. You will oversee nightly prep and cooking for multiple stations, mentor junior cooks, and ensure consistency with recipes and quality standards.

Strong knowledge of HACCP and food safety is required.

Qualifications

• Strong knowledge of culinary techniques, batch production, and high-volume cooking.
• Understanding of food safety, HACCP, and sanitation standards.
• Minimum 2 years of professional cooking experience.
• Ability to work independently and maintain productivity.
• Must be able to pass required background check.

Responsibilities

• Prepare and cook all menu items according to standardized recipes and portion guidelines.
• Lead nightly culinary production for entrée, grill, pizza, rotation, and prep areas.
• Ensure high standards for taste, presentation, and speed of service.
• Complete nightly prep lists, batch-cooking, and next-day pull sheets.
• Maintain food safety standards: temperatures, labeling, dating, and storage.
• Support training and guidance for night-shift cooks and kitchen staff.
• Communicate with the Culinary Manager and FSD regarding issues, shortages, or production needs.
• Maintain workstation cleanliness, equipment care, and sanitization procedures.
• Assist with closing duties: proper storage, labeling, cooling logs, and equipment shutdown.

Skills

Culinary techniques

Batch production

High-volume cooking

Food safety

Independent work

Job description

Triple B Hospitality Group in Blue Springs, MS seeks a Lead Cook to manage all culinary production during the shift, ensuring high-quality food preparation, proper portioning, and safe kitchen operations in a fast-paced environment. You will oversee nightly prep and cooking for multiple stations, mentor junior cooks, and ensure consistency with recipes and quality standards.

Strong knowledge of HACCP and food safety is required.