Head Cook
$60,000–$80,000 year
On-siteOak Park, Michigan, United States
Job Summary
Plan and prepare balanced, high-quality daily menus while sourcing ingredients and coordinating purchasing with vendors. Monitor inventory levels, manage food costs, and minimize waste. Lead, train, and support kitchen staff to ensure efficient daily operations, including creating staff schedules and coordinating coverage. Maintain a clean, organized, and sanitary kitchen ensuring compliance with all food safety, sanitation, and health regulations. Accommodate food allergies, dietary restrictions, and special meal requests. Monitor food quality, presentation, and consistency. Assist with additional kitchen and food service responsibilities as needed. Full-time position with occasional evenings, weekends, and holidays.
Required Qualifications
- 3-5 years of experience as a Head Cook, Sous Chef, Kitchen Manager, or similar leadership role
- Current ServSafe Manager Certification required
- Excellent organizational, communication, and time management skills
- Ability to work in a fast-paced environment and maintain high standards of food quality and cleanliness
Desired Qualifications
- Experience in high-volume food service, institutional dining, hospitality, or commercial kitchens preferred
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