ServSafe-Certified Institutional Cook & Kitchen Lead

Harboroaks; North Port (FL); On-site; USD 32,000 - 42,000; Full time

Job summary

Harboroaks is seeking a cooked to implement menus, coordinate food preparation, and serve meals in a structured kitchen setting. The role includes directing staff, maintaining cleanliness, and ensuring safety and quality across all meal production activities.

The position requires a high school diploma or equivalent, with two or more years in institutional food service and ServSafe certification preferred. Training and experience in a culinary field are encouraged.

Qualifications

• Two or more years’ experience in food service role in preparing food for institutions preferred.
• Direct activities of workers who assist in preparing and serving meals.
• Maintain cleanliness and safety in kitchen areas.

Responsibilities

• Cook and prepare food according to approved menus.
• Direct activities of workers who assist in preparing and serving meals.
• Clean and inspect equipment, kitchen appliances and work areas to ensure cleanliness and functional operation.
• Take inventory of supplies and equipment.
• Work with Food Service leadership or Dietitian to ensure menus are varied, nutritionally balanced and appetizing.
• Perform and coordinate food production, cleaning, maintenance, and inventory control activities.
• Ensure compliance with established policies and procedures, quality standards, cost parameters, and appropriate regulatory requirements.
• Perform other functions and tasks as assigned.

Skills

Food service experience

Team supervision

Education

High school diploma or equivalent

Culinary training preferred

Job description

Harboroaks is seeking a cooked to implement menus, coordinate food preparation, and serve meals in a structured kitchen setting. The role includes directing staff, maintaining cleanliness, and ensuring safety and quality across all meal production activities.

The position requires a high school diploma or equivalent, with two or more years in institutional food service and ServSafe certification preferred. Training and experience in a culinary field are encouraged.