The Head Cook leads daily kitchen operations, preparing and cooking food while coordinating food service. This hands-on leadership role brings together kitchen organization, team management, and safe food handling to support a smooth, welcoming experience for guests and colleagues.
Duties
- Plan and oversee food preparation and cooking, coordinating dishes and service timing.
- Supervise and guide kitchen staff, assign tasks, and support teamwork during service.
- Maintain clean, organized work areas and follow food safety and food-handling practices.
- Coordinate with service staff to address needs and keep kitchen and dining operations aligned.
Your impact: Consistent, well-coordinated food service helps colleagues work effectively and gives guests a dependable dining experience.
Qualifications
Required:
Practical cooking, food preparation, food handling, food safety, leadership, and team management capabilities are essential to guide kitchen work and deliver organized service. Preferred: Supervising experience and experience in food service, restaurants, kitchens, restaurant management, the food industry, or hospitality are valuable; bartending and serving experience can also support coordination across service teams.