Lead Cook

Lead Cook responsible for preparing nutritious, high-quality meals in accordance with approved menus and regulatory guidelines. Drives food safety and compliance by maintaining a clean, safe kitchen, monitoring temperatures, and ensuring meals are properly portioned and served at correct temperatures. Responsibilities include food preparation per recipes, menu planning and reporting, coordinating with local vendors, managing kitchen operations in a small kitchen, completing weekly menus and daily production reports, and maintaining CACFP/Health Department documentation. Requires ServSafe certifications, ability to train staff, and adherence to regulatory standards; 1–2 years of kitchen management experience preferred. Must pass background checks and onboarding training within 30 days; valid driver’s license and reliable transportation are required.