Lead Cook- Amerisports

Job description

We are seeking an experienced Lead Cook to oversee kitchen operations and lead our culinary team at Amerisports. In this role, you will be responsible for maintaining exceptional food quality, managing kitchen staff, and ensuring all health and safety standards are met. The Lead Cook will play a critical role in delivering outstanding dining experiences to our guests while maintaining operational efficiency and cost control.

Key Responsibilities

• Supervise and mentor kitchen staff, ensuring adherence to recipes, plating standards, and food safety protocols
• Prepare and cook high-quality dishes according to established recipes and presentation standards
• Manage food inventory, monitor stock levels, and coordinate with suppliers to optimize costs without compromising quality
• Maintain a clean, organized, and safe kitchen environment in compliance with health codes and company standards
• Collaborate with management on menu planning, seasonal specials, and culinary innovations
• Train new kitchen staff on cooking techniques, food handling procedures, and company standards
• Inspect food quality and consistency, making adjustments as needed to maintain excellence
• Operate and maintain kitchen equipment, reporting maintenance needs promptly
• Monitor food costs and portion control to maximize profitability
• Respond to guest feedback and work to resolve any food-related concerns

Qualifications

Required Qualifications

• Minimum 3-5 years of professional cooking experience in a high-volume kitchen environment
• Proven experience in a lead or supervisory kitchen role
• Strong knowledge of food safety and sanitation standards (ServSafe certification preferred)
• Proficiency in food preparation techniques and culinary best practices
• Excellent leadership and team management skills
• Ability to work in a fast-paced environment and manage multiple tasks simultaneously
• Strong communication and interpersonal skills Preferred Qualifications: Culinary degree or formal culinary training Experience in sports venue or hospitality food service
• Knowledge of inventory management systems Experience with menu development and cost analysis Certification in food safety management