Lead Cook & Kitchen Leader: Craft, Train, Elevate

Air Culinaire Worldwide, LLC; Ashburn (VA); On-site; USD 30,000 - 34,000; Full time

Benefits offered by this job

Healthcare benefits

401K Retirement Plan

Dental and Vision insurance

Life insurance

Disability insurance

EAP

Job summary

Air Culinaire Worldwide, LLC in Ashburn, VA is seeking a Lead Cook to oversee hot and cold food preparation, design canapés, and ensure culinary quality and presentation across customer orders. The role includes supervising line cooks and prep staff, enforcing safety and HACCP, and collaborating with the GM to drive exceptional service and cost-conscious operations.

A high school diploma and ServSafe certification are required, with 2–3 years kitchen experience.

Qualifications

• High School diploma or equivalent; 2-3 years kitchen experience preferred.
• Current ServSafe Food Handling Certificate required at hire or within 45 days.
• Experience with Italian cuisine and catering is a plus.
• Energetic, creative and highly motivated to assist in food preparation and presentation.
• Ability to lead and supervise line cooks, prep staff and porters.

Responsibilities

• Produce top quality hot and fold foods, innovative and artistic presentations, displays, canapés, desserts and sauces and any cold preparation.
• Prepare all menu items according to Air Culinaire preparation methods and standards.
• Train and direct Air Culinaire team members; audit trays and displays for food safety and HACCP compliance.
• Provide feedback and suggestions to the General Manager to improve quality.
• Butchering of meats and fish while assisting with daily kitchen operations.
• Ensure all preparations meet specifications and maintain quality; keep kitchen sanitized and safe.

Skills

Line cook leadership

ServSafe certified

Food safety

Italian cuisine

Education

High School diploma

ServSafe certificate

Job description

Air Culinaire Worldwide, LLC in Ashburn, VA is seeking a Lead Cook to oversee hot and cold food preparation, design canapés, and ensure culinary quality and presentation across customer orders. The role includes supervising line cooks and prep staff, enforcing safety and HACCP, and collaborating with the GM to drive exceptional service and cost-conscious operations.

A high school diploma and ServSafe certification are required, with 2–3 years kitchen experience.