CNL Lead Cook

Job Title: Lead Cook

Position Summary

The Lead Cook is responsible for supervising and coordinating daily kitchen food preparation and cooking activities in a high-volume food service operation. This position ensures all meals are prepared according to recipes, production schedules, food safety standards, and quality expectations. The Lead Cook provides direction to cooks and kitchen staff while actively participating in food production to ensure timely and efficient meal service.

Essential Duties and Responsibilities

• Lead and coordinate daily food preparation and cooking activities for assigned kitchen staff.
• Ensure meals are prepared according to standardized recipes, menus, and portion control guidelines.
• Oversee production schedules to ensure meals are completed and served on time.
• Assign daily tasks to cooks and kitchen staff and monitor performance during meal production.
• Prepare, cook, and portion menu items as needed, including hot entrees, sides, soups, and specialty items.
• Ensure proper food handling, storage, and rotation using First In, First Out (FIFO) procedures.
• Monitor food quality, taste, temperature, and presentation before and during service.
• Ensure compliance with food safety, sanitation, and hygiene standards at all times.
• Oversee kitchen cleanliness, including workstations, equipment, storage areas, and food prep surfaces.
• Monitor inventory levels of food items and communicate shortages to management or storeroom staff.
• Assist with receiving and proper storage of food deliveries when needed.
• Train new kitchen employees on cooking techniques, safety procedures, equipment use, and company policies.
• Ensure proper use and maintenance of kitchen equipment and report any malfunctions or safety hazards.
• Support menu planning and production adjustments based on operational needs.
• Assist with opening, shift change, and closing kitchen procedures.
• Perform duties of a Cook as needed to support operations.
• Perform other duties as assigned.

Supervisory Responsibilities

• Provide daily leadership and work direction to Cooks and kitchen staff.
• Monitor attendance, productivity, and adherence to food safety standards.
• Assist in training, coaching, and evaluating kitchen employees.
• Communicate staffing, performance, and operational issues to management.
• Promote teamwork, efficiency, and a positive work environment.

Qualifications

• High school diploma or GED preferred.
• Two to four years of experience in food service or institutional cooking.
• Prior lead cook or supervisory kitchen experience preferred.
• Knowledge of large-scale food production, recipes, and kitchen operations.
• Food Handler Certification or ServSafe Certification preferred or required depending on regulations.
• Strong leadership, communication, and organizational skills.

Physical Requirements

• Ability to stand for long periods in a kitchen environment.
• Ability to lift, carry, push, and pull up to 50 pounds.
• Frequent bending, reaching, chopping, stirring, and repetitive motion.
• Ability to work in hot kitchen environments and around cooking equipment.
• Ability to safely operate ovens, grills, steamers, mixers, and other kitchen equipment.

Knowledge, Skills, and Abilities

• Strong knowledge of food preparation techniques and cooking methods.
• Understanding of food safety, sanitation, and HACCP principles.
• Ability to follow and enforce standardized recipes and portion control.
• Strong leadership and team coordination skills.
• Ability to multitask in a fast-paced production environment.
• Strong attention to detail and quality control.
• Effective communication and problem-solving abilities.
• Basic recordkeeping and inventory awareness.

Work Environment

• Commercial kitchen or institutional food production facility.
• Exposure to heat, steam, sharp tools, and commercial cooking equipment.
• Fast-paced environment with strict meal service timelines.
• Frequent interaction with kitchen staff, supervisors, and food service personnel.
• Compliance with all food safety regulations, OSHA standards, and company policies is required.

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Qualifications

• High school diploma or GED preferred.
• Two to four years of experience in food service or institutional cooking.
• Prior lead cook or supervisory kitchen experience preferred.
• Knowledge of large-scale food production, recipes, and kitchen operations.
• Food Handler Certification or ServSafe Certification preferred or required depending on regulations.
• Strong leadership, communication, and organizational skills.

Physical Requirements

• Ability to stand for long periods in a kitchen environment.
• Ability to lift, carry, push, and pull up to 50 pounds.
• Frequent bending, reaching, chopping, stirring, and repetitive motion.
• Ability to work in hot kitchen environments and around cooking equipment.
• Ability to safely operate ovens, grills, steamers, mixers, and other kitchen equipment.