Lead Cook: Vegetable-Driven, Scratch Kitchen Leader

Coma Coffee Roasters; University City (MO); On-site; USD 42,000 - 54,000; Full time

Job summary

Frida’s in University City, MO is seeking a Kitchen Lead / Lead Cook to guide our scratch, vegetable-focused kitchen in the evenings and weekends. This hands-on role requires leading by example, ensuring mise en place, and pre preparing, stocking and organizing the line before service.

You will train cooks, coordinate station timing, and maintain high standards for timing, portion control and presentation while upholding sanitation and allergy procedures.

Qualifications

• Minimum four years of high volume kitchen experience.
• Experience working in a scratch kitchen.
• Ability to confidently work every station.
• Strong mise en place and ticket timing.
• A real interest in vegetable focused cooking.
• Open to learning new techniques and different ways of building flavor.
• Reliable, organized and able to communicate clearly.
• Available to work evenings and weekends.

Responsibilities

• Make sure every station is properly prepped and ready for service
• Lead the line while actively working alongside the team
• Work grill, sauté, flat top and salad stations
• Coordinate timing and maintain accuracy during high volume service
• Monitor prep levels, quality, portions and presentation
• Communicate shortages and problems before they affect service
• Keep the kitchen clean, stocked and organized
• Train cooks and hold the team accountable to Frida’s standards
• Follow all recipes, sanitation standards and allergy procedures

Skills

Mise en place

Leadership

Communication

High volume kitchen

Train cooks

Job description

Frida’s in University City, MO is seeking a Kitchen Lead / Lead Cook to guide our scratch, vegetable-focused kitchen in the evenings and weekends. This hands-on role requires leading by example, ensuring mise en place, and pre preparing, stocking and organizing the line before service.

You will train cooks, coordinate station timing, and maintain high standards for timing, portion control and presentation while upholding sanitation and allergy procedures.