The Lead Cook is a working leadership position. The primary responsibility is to cook first and lead second.
The Lead Cooks work together to oversee and complete daily food production. Both Lead Cooks are hands-on members of the kitchen team and share responsibility for ensuring food is prepared accurately, safely, efficiently, and on schedule.
The Lead Cook is expected to actively participate in daily food production while also helping organize the kitchen, coordinate and direct kitchen staff as needed, and keep production moving efficiently.
Primary Responsibilities
Daily Food Production
Arrive on time and prepared to begin production at 3:00 AM.
Prepare and cook foods required for that day’s service.
Follow menus, recipes, production sheets, portion requirements, and management instructions.
Ensure food is prepared accurately and ready for drivers according to the daily delivery schedule.
Complete necessary prep work for upcoming service days.
Cooking and preparation duties include, but are not limited to:
Heating and preparing frozen foods
Finishing or “doctoring up” prepared/frozen products as directed
Preparing sandwiches, salads, cold items, and other menu components
Cutting, portioning, counting, and packaging food
Checking and recording food temperatures
Following proper holding, cooling, reheating, and food-safety procedures
Preparing food in the correct quantities for each individual site
Checking finished products for quality and consistency
Daily Service & Driver Coordination
Work with drivers to ensure the correct foods and quantities are being loaded for each site.
Help identify shortages, missing items, or quantity discrepancies before drivers leave the facility.
Communicate clearly with drivers and management regarding any production or service issues.
Help ensure orders leave complete, accurate, and on schedule.
Kitchen Leadership
Work cooperatively with the other Lead Cook to organize and complete the day’s production.
Coordinate and direct kitchen staff as needed while remaining actively involved in production.
Help keep employees on task and ensure work is completed correctly and efficiently.
Communicate problems, staffing concerns, product shortages, or other issues to management promptly.
Help maintain a professional, respectful, and productive kitchen environment.
Cleaning, Organization & Food Safety
Clean and sanitize work areas, equipment, and utensils throughout the shift and at the end of
production.
Maintain an organized kitchen, cooler, freezer, and production area.
Follow all company food-safety procedures and applicable health department requirements.
Properly label, date, rotate, store, and handle food.
Assist with inventory awareness and communicate low-stock or missing products before they affect production.
Help ensure the kitchen is left prepared and organized for the following day’s production.
