Lead Cook
On-siteWesterville, Ohio, United States
Job Summary
Oversee daily kitchen operations by planning and preparing meals according to approved menus and dietary requirements for patients, staff, and guests. Supervise dietary staff through training, mentoring, and performance evaluations while ensuring strict compliance with food safety, sanitation, and regulatory standards. Manage inventory, order supplies, and maintain production schedules to meet service deadlines, alongside monitoring food quality, portion control, and labor costs. Conduct routine inspections of preparation areas and equipment, maintain required documentation, and address service concerns professionally. Collaborate with clinical leadership on dietary restrictions and allergies. Flexible scheduling including evenings, weekends, and holidays may be required.
Required Qualifications
- High school diploma or equivalent
- Minimum of three (3) years of commercial food service or institutional cooking experience
- Knowledge of food preparation techniques, sanitation standards, and kitchen operations
- Ability to stand and walk for extended periods
- Ability to lift and carry up to 50 pounds
- Ability to bend, stoop, reach, and perform repetitive motions
- Ability to work in hot, cold, and humid kitchen environments
- Ability to safely operate commercial kitchen equipment
Desired Qualifications
- Culinary training, food service certification, or related education
- Previous supervisory or leadership experience
- Experience in healthcare, behavioral health, residential treatment, or hospitality environments
- Knowledge of dietary restrictions, food allergies, and nutritional requirements
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