Lead Cook Professional

The Archdiocese of Milwaukee; Saint Francis (WI); On-site; USD 41,600 - 49,920; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Retirement plan

Job summary

The Archdiocese of Milwaukee's St. Francis de Sales Seminary seeks a Lead Cook to oversee breakfast service and special events for residents and guests, ensuring high-quality meals and attractive presentation.

You will direct kitchen operations, mentor staff, manage inventory and equipment, and ensure health and safety compliance while preparing complex dishes for large groups. This full-time, in-person role offers a competitive hourly rate of $20–$24 and a benefits package including medical and

Qualifications

• 2-year technical degree or culinary training or equivalent experience.
• 3-5 years of experience in a commercial kitchen.
• Experience serving meals to large groups in a residential setting is desirable.

Responsibilities

• Manage kitchen operation during food preparation and service.
• Assist in menu planning, recipe development, and portion control.
• Back up to Executive Chef and supervise kitchen staff.
• Organize and stock ingredients, utensils, and supplies.
• Ensure compliance with health and safety regulations.

Skills

Kitchen leadership

Flexible scheduling

Interpersonal skills

Independent decisions

Advanced cooking

Menu planning

Education

2-year culinary degree

Tools

Commercial kitchen equipment

Job description

The Lead Cook works under the direction of the Executive Chef, preparing and serving assigned meals - primarily breakfast – and special events, to over 80 residents and guests of the St Frances de Sales Seminary. This position operates and manages the kitchen autonomously, ensuring high-quality meals and attractive, professional presentation of food. At St Francis de Sales Seminary, during the academic year and on a smaller scale during breaks and summer, approximately 80 residents receive meals. The Lead Cook serves as the back-up to the Executive Chef and may assist in managing equipment maintenance and inventory. This position provides daily directions to the Food Service Assistant and other helpers.

Key Responsibilities

• Manage kitchen operation during food preparation and service. Lead meal preparation including planning, ingredient staging, and assembling dishes.
• Assist the Executive Chef in managing the kitchen operation, menu planning, recipe development, and portion control.
• Serve as the back-up to the Executive Chef, assuming responsibilities for overall food service when the Executive Chef is unavailable.
• Assist in organizing and stocking ingredients, utensils, and other kitchen supplies.
• May assist in ordering and stocking supplies, managing kitchen inventory, and ensuring compliance with health and safety regulations.
• Supervise and coordinate activities of kitchen staff during meal preparation, service, and clean‑up, ensuring that all food leaving the kitchen meets the required standards.
• Prepare more complex or high-end dishes for special events.
• Assist in serving food to the residents.
• Ensure that all dishes are cooked to the correct specifications and that the kitchen operates efficiently and effectively, ensuring smooth service with adequate food amounts.
• Train and mentor kitchen staff and helpers.
• Manage cleanliness, organization, and safety in the kitchen and operation areas, including safe conditions and behaviors.
• Assist in post‑meal clean‑up, including dishwashing when necessary.

Skills and Qualifications

• Able to set direction and coordinate all kitchen tasks from preparation through service.
• Scheduling flexibility – Scheduled hours may include periodic evenings or weekends as food service needs require.
• Strong interpersonal skills and ability to work effectively on a team.
• Ability to make decisions and work independently in a commercial style kitchen.
• Skill in one or more advanced cooking techniques.
• Knowledge of food groups and ability to create a basic menu with minimal supervision and safely operate and use commercial kitchen equipment, knives, and other utensils.
• Ability to work in a high‑energy setting with multiple tasks occurring simultaneously.
• Ability to work with temperature exposure, hot and cold.
• Ability to lift and carry up to 50 lbs., utilize repetitive motion, and regular bending, kneeling, stooping, pushing, pulling, and reaching overhead to access supplies and equipment.
• Ability to handle kitchen tools, utensils, and small equipment safely and efficiently.

Education, Training, Experience

2-yr technical degree or culinary training and equivalent experience required.

3-5 years of experience preparing meals in a commercial kitchen.

Experience preparing and serving meals to large groups (>50) in a residential setting is desirable.

Practicing Catholic in good standing preferred.

Compensation and Benefits

The position is a full‑time (40 hours per week), hourly position working in‑person for the St. Francis de Sales Seminary. Pay rate is $20-$24 per hour.

The Archdiocese of Milwaukee provides a full scope of employment benefits, including medical, dental, vision, flextime, Catholic school tuition assistance for children of employees, 403b, and a pension program.

414-769-3300
Toll-Free: 800-769-9373 |Fax: [phone]

Building Address (use for deliveries)

3501 S. Lake Dr. | St. Francis, WI 53235