Job Description

OVERVIEW

We are seeking an experienced Co-Chef with 3 - 5+ years of professional kitchen and kitchen management experience to support daily culinary operations, inventory control, and budget-conscious production in a high-volume dining environment.

This role requires a hands-on leader who understands that great food matters, but service and systems sustain the operation. The Co-Chef will actively apply inventory control, waste reduction, and budgeting practices while coaching the team to execute consistently.

IMPORTANT: Candidates MUST be able to pass a background check. Employment is contingent upon successful completion of all required screenings.

CORE RESPONSIBILITIES

Culinary Production & Service Leadership

Support daily meal service execution (including scheduled dinner drop-off preparation when assigned). Ensure recipes, portion standards, and presentation guidelines are followed consistently. Lead station setup, production flow, and batch cooking to meet service demands without overproduction. Step in on the line as needed to maintain quality and service timing.
Inventory Control & Cost Management

Apply and enforce FIFO rotation, labeling, and proper storage practices. Assist with ordering based on par levels, menu planning, and usage history. Conduct routine inventory counts and report discrepancies. Identify and monitor high-dollar items and apply tight controls. Align portion control with food cost and budget expectations.
Budgeting & Waste Management

Support execution of menus within established food budgets. Track waste (overproduction, spoilage, errors). Analyze waste trends and recommend corrective actions. Reinforce portion standards to prevent cost creep.
Kitchen Management & Team Leadership

Serve as a working leader modeling professionalism and calm communication. Assist with shift alignment, station assignments, and team coordination. Coach staff on efficiency, cleanliness, and standards. Address operational issues with a solutions-focused approach.
MUST demonstrate hands-on kitchen management experience in a previous role, including supervision, scheduling support, station leadership, and operational decision-making.

Sanitation, Organization & Standards

Maintain a clean, organized, and safe kitchen environment. Ensure compliance with food safety and sanitation regulations. Reinforce daily cleaning routines and equipment care.
Systems & Documentation

Use designated systems for inventory, cleaning logs, and communication. Ensure operational updates are documented accurately and on time. Reinforce the expectation that if it matters, it belongs in the system.

REQUIRED QUALIFICATIONS

Minimum 3-5 years of professional kitchen experience with management responsibilities. Strong knowledge of inventory control, ordering, FIFO, and waste tracking. Experience supporting or managing food budgets. Strong communication and leadership skills. International cuisine experience is a plus

BACKGROUND CHECK REQUIREMENT

MUST be able to pass a background check. Employment is contingent upon successful screening.

PREFERRED QUALIFICATIONS

Institutional or high-volume food service experience. Familiarity with recipe costing systems. ServSafe Certification or willingness to obtain.

90-DAY PROBATIONARY PERIOD

This role includes a 90-day probationary period prior to permanent placement. Performance will be evaluated based on execution, leadership, inventory control, budgeting discipline, and teamwork.

Job Type: Full-time

Pay: $22.00 - $25.00 per hour

Application Question(s):

Give one specific example of how you reduced waste or controlled food cost in a previous kitchen.
Work Location: In person