Head Cook
On-site · Springfield, Pennsylvania, United States
Job Summary
Head Cook role involving hands-on preparation of fresh, healthy meals for quarterly all-company meetings and monthly small-group client events within a ~100-person organization. Responsibilities include cooking, supporting menu planning, coordinating food timing and flow for buffet and plated service, maintaining kitchen cleanliness and food safety practices, managing inventory and waste, and assisting with light banquet-style setup to ensure a seamless event experience. Requires ServSafe (or willingness to obtain) and a Bachelor’s degree in Culinary Arts or equivalent, plus 5-10 years of hands-on culinary experience in professional kitchens, catering, or banquet environments.
Required Qualifications
- Bachelor’s degree in Culinary Arts or equivalent four-year culinary education
- 5-10 years of hands-on culinary experience in a restaurant, professional kitchen, catering, or banquet environment
- Demonstrated experience supporting banquet, catering, or event-based food service
- ServSafe certification (or willingness to obtain) and a consistent track record of adhering to food safety and sanitation standards
- Proven ability to deliver consistent, high-quality food in event-driven environments with varying volumes and timelines
- Strong organizational discipline with the ability to plan ahead, manage competing priorities, and execute reliably under time constraints
- Thoughtful approach to food presentation, portioning, and overall guest experience
- Professional presence and communication style appropriate for a corporate environment and occasional client-facing interaction
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