Lead Cook & Kitchen Team Mentor

SALEM; Lakeland (FL); On-site; USD 32,000 - 42,000; Full time

Job summary

SALEM is seeking a Restaurant Cook to prepare dishes per company recipes and standards. You will work as a team to maintain a clean, organized, and efficient kitchen, guiding and training junior staff.

The role requires following established guidelines, food safety practices, and accurate portion control to minimize waste. Responsibilities include menu knowledge, quality control, proper food temperatures, and collaboration with chefs and other staff.

Qualifications

• Experience as a cook or in a similar restaurant role.
• Knowledge of food safety and sanitation regulations.
• Ability to work in a fast-paced environment and handle multiple orders.
• Attention to detail and ability to follow recipes accurately.
• Physical stamina to stand for extended periods and lift heavy pots and pans.
• Strong teamwork and communication skills.
• Flexibility to work evenings, weekends, and holidays.

Responsibilities

• Prepare and cook food items according to the company menu and recipes.
• Ensure all food items are cooked to the appropriate temperature and quality standards.
• Adhere to portion control guidelines to minimize food wastage.
• Maintain knowledge of menu items, ingredients, and presentation.
• Keep the kitchen clean, organized, and well-maintained.
• Monitor equipment and report maintenance needs; assist with closing procedures.
• Work with chefs and staff to coordinate cooking and food preparation; perform FOH duties as needed.
• Assist in inventory monitoring and alert supervisors of low-stock items.

Skills

Food safety

Teamwork

Communication

Attention to detail

Physical stamina

Flexible schedule

Education

Culinary training or certification

Job description

SALEM is seeking a Restaurant Cook to prepare dishes per company recipes and standards. You will work as a team to maintain a clean, organized, and efficient kitchen, guiding and training junior staff.

The role requires following established guidelines, food safety practices, and accurate portion control to minimize waste. Responsibilities include menu knowledge, quality control, proper food temperatures, and collaboration with chefs and other staff.