Lead Cook - Night Shift for Resident Dining

Heritage Senior Communities; Byron Township (MI); On-site; USD 36,000 - 54,000; Full time

Benefits offered by this job

2% raise after 90 days

Annual merit-based pay increase

1% increase for completing 12 training

Job summary

Heritage Senior Communities seeks a Lead Cook to supervise kitchen staff, plan and prepare meals, and ensure high-quality service for residents. The role requires coordinating with the chef and shifts to deliver meals on schedule while maintaining safety, portion control, and food handling standards.

The candidate should have professional cooking experience, ServSafe certification, and knowledge of geriatric dietary needs, with strong leadership, math, and time-management skills.

Qualifications

• Experience and training in professional cooking.
• Certification in food service safety and sanitation (ServSafe).
• Knowledge of geriatric dietary needs and concerns.
• Excellent cooking skills; good math skills to adjust ingredients.

Responsibilities

• Prepare meals and beverages per menu, policy, and regulations; ensure on-time service at proper temperatures.
• Offer substitutes when residents decline menu items as directed by Chef.
• Complete temperature and food usage documentation.
• Ensure food is served appetizingly and at correct temperatures.
• Monitor returned foods and inform Chef of uneaten items.
• Communicate resident food preferences and adjustments to the team.
• Supervise and motivate staff on shift; use fresh local ingredients when possible.
• Maintain safety, sanitation, and regulatory compliance.

Skills

Professional cooking

Leadership

Time management

Math skills

Food safety awareness

Education

ServSafe certification

Geriatric dietary knowledge

Job description

Heritage Senior Communities seeks a Lead Cook to supervise kitchen staff, plan and prepare meals, and ensure high-quality service for residents. The role requires coordinating with the chef and shifts to deliver meals on schedule while maintaining safety, portion control, and food handling standards.

The candidate should have professional cooking experience, ServSafe certification, and knowledge of geriatric dietary needs, with strong leadership, math, and time-management skills.