Senior Kitchen Lead - Flexible Hours & Growth

Ithaca College; Town of Ithaca (NY); On-site; USD 25,000 - 36,000; Full time

Benefits offered by this job

Healthcare (vision and dental)

Paid time off

403B retirement plan

EAP

Flexible work plans

Educational benefits

Career trainings

Job summary

The Senior Cook at Ithaca College leads daily kitchen operations, ensuring high‑quality meals and compliance with HACCP and safety guidelines. You will train staff, manage production timelines, and collaborate with culinary teams to meet service goals across all meal periods.

Based on a 40‑hour weekly schedule, this role requires a strong foundation in food preparation, a flexible work routine including nights and weekends, and a commitment to inclusion and professional development within a

Qualifications

• High school diploma or equivalent with 1–2 years leading a kitchen.
• Knowledge of cooking processes and equipment.
• Food handling and HACCP procedures familiarity.
• Ability to follow recipes and standards.
• Flexible schedule including nights, weekends, holidays.
• Excellent customer service in diverse environment.
• Knife skills demonstrated during interview.

Responsibilities

• Lead peers in daily kitchen operations with unit sous chefs.
• Ensure equipment, inventory, and resources meet goals.
• Provide hands-on coaching to improve accuracy and efficiency.
• Motivate staff and ensure timely production for service.
• Prepare food per recipes and safety guidelines.
• Safely operate kitchen utensils and equipment.
• Record production and plan quantities from menus.
• Requisition supplies and equipment as needed.
• Maintain clean and sanitized workstations per policies.
• Attend required training including allergy and safety.

Skills

Leadership

HACCP knowledge

Food safety

Communication skills

Flexibility

Education

High school diploma or equivalent

Tools

Knives

Ovens

Slicers

Mixers

Job description

The Senior Cook at Ithaca College leads daily kitchen operations, ensuring high‑quality meals and compliance with HACCP and safety guidelines. You will train staff, manage production timelines, and collaborate with culinary teams to meet service goals across all meal periods.

Based on a 40‑hour weekly schedule, this role requires a strong foundation in food preparation, a flexible work routine including nights and weekends, and a commitment to inclusion and professional development within a