Lead Cook at New Life Church of Woodbury

Woodbury, Minnesota, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Apr, 26

Salary

0.0

Posted On

03 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Production, Inventory Management, Supervision, Mentorship, Food Safety Regulations, Organizational Skills, Multi-tasking, Basic Math, Communication, Relationship Building

Industry

Description

Description Position Summary: The Lead Cook is responsible for the heart of the kitchen operation. This role combines high-volume culinary production with supervisory oversight, ensuring that students receive nutritious meals in a safe, efficient, and welcoming environment. You will lead the team by example, supervising both professional staff and student assistants. Responsibilities: Primary: Culinary Production – 60% Prepare and oversee the cooking of daily lunch meals following standardized recipes and nutritional guidelines. Meet all meal requirements of students including special diets. Update standardized recipes and HACCP logs as needed. Inventory & Procurement – 15% Manage all food and supply ordering; maintain optimal stock levels while minimizing waste. Supervision & Mentorship – 20% Direct daily tasks for kitchen staff and student T. A’s; provide training on safety, portion control, and culinary techniques. Monitor the functionality of all kitchen equipment; perform basic troubleshooting and report maintenance needs promptly. Maintain daily communication with the hospitality leadership for operations, ordering, and food service concerns. Create positive relationships with vendors. Compliance & Records – 5% Maintain daily production logs (HACCP), temperature logs, and kitchen staff checklists. Other: Additional Responsibilities: The tasks listed in this job description are not all encompassing. At any point, New Life Church and Academy reserves the right to add additional or different job duties and remove job duties from this position. Spiritual: Employees of New Life Church and Academy must be able to effectively integrate a gospel centered message into their day-to-day responsibilities, must be a born-again believer who exhibits the Fruit of the Spirit in their daily walk and a regular attendee and supporter of a church whose fundamental beliefs are evangelical in nature. Requirements Education: Required Education: High School Diploma Experience: Required Experience: 2+ years of experience working in a culinary restaurant or school setting. Skills: Strong organizational skills and the ability to multi-task in a fast-paced environment. Willingness to learn and demonstrate initiative. Inventory management and basic record-keeping. Basic math for daily production planning. Strong understanding of food safety regulations. Leadership skills with patience to mentor student workers. Travel: Some local travel may be required. Working Conditions: This job operates in a commercial kitchen environment and will routinely use standard kitchen and office equipment such as commercial ovens, mixers, dishwasher, various kitchen prep utensils, IPads, computers, photocopiers, and smartphones. Employees must be able to stand for long periods of time. Must be able to repetitively lift at least 40 –50 lbs occasionally and 25 lbs regularly. Must wear apron, hair covering, and non-slip shoes. The work environment also involves working in a K-12 Private Christian School and Evangelical Church environment and all employees are expected to have a demonstrated and personal relationship with Jesus Christ. Working Hours: Typically, employees are expected to work during normal hours and days of business, between Monday and Friday. Specific expectations for each position will be communicated by the supervisor of this position. Occasional weekend and evening hours may be required. This position works 40 hours per week and up to 10 months of the year.

Responsibilities

The Lead Cook is responsible for overseeing culinary production, ensuring nutritious meals are prepared according to guidelines. This includes managing inventory, supervising kitchen staff, and maintaining compliance with safety regulations.