Seasonal Lead Cook & Camp Kitchen Supervisor

Rockford Park District; Rockford (IL); On-site; USD 20,000 - 29,000; Part time

Job summary

Rockford Park District's Atwood Center seeks a Lead Cook & Food Service Supervisor to lead daily kitchen operations, personally preparing and serving meals for large groups including residential programs, day groups, summer camps, rentals, and staff, with support from one team member.

The role emphasizes menu planning to meet USDA guidelines, high‑volume cooking, on‑time meal service, strict sanitation, health‑department compliance, and training of food service staff.

Qualifications

• 3–5 years of Restaurant Management, Culinary Arts, Food Science and Nutrition, or related work experience preferred.
• Must have a Food Sanitation Certificate or obtain one within three months.

Responsibilities

• Lead day‑to‑day kitchen operations and personally prepare and serve breakfast, lunch, and snacks for large groups.
• Plan weekly menus that meet USDA nutritional guidelines and emphasize quality ingredients.
• Prepare and serve food in appropriate quantities and on schedule to meet program needs.
• Make accommodations for special dietary needs and communicate with staff to meet participant needs.
• Maintain food quality, presentation, and service standards and train staff as needed.
• Order food and kitchen supplies; monitor inventory and maintain stock levels.

Skills

Restaurant management

Culinary arts

Food safety

Team leadership

Communication

Education

Food Sanitation Certificate

3–5 years related experience

Tools

Commercial kitchen equipment

Inventory management

Job description

Rockford Park District's Atwood Center seeks a Lead Cook & Food Service Supervisor to lead daily kitchen operations, personally preparing and serving meals for large groups including residential programs, day groups, summer camps, rentals, and staff, with support from one team member.

The role emphasizes menu planning to meet USDA guidelines, high‑volume cooking, on‑time meal service, strict sanitation, health‑department compliance, and training of food service staff.