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Lead Cook


Lead cooks oversee the daily food preparation in the kitchen. They direct kitchen staff and handle any food-related concerns that may arise during a shift. Lead cooks report directly to the kitchen supervisor. Lead cooks use a variety of kitchen and cooking equipment, including step-in coolers, high-quality knives, meat slicers, and deep fryers. They usually stand for long periods and work in a fast-paced environment.
Lead cooks typically do the following:
Prepare food for service (i.e. chopping vegetables, butchering meat, preparing sauces, etc.)
Cook menu items in cooperation with the rest of the kitchen staff
Answer, report, and follow supervisor’s instructions
Check freshness of food and ingredients
Supervise and coordinate activities of cooks and other food preparation workers
Ensure food comes out simultaneously, in high quality and in a timely fashion
Inspect supplies, equipment, and work areas for cleanliness and functionality
Clean up station and take care of leftover food
Monitor sanitation practices and follow kitchen safety standards
Maintain a positive and professional approach with coworkers and guests

Age 21+
High school education or equivalent
Drug / alcohol free
Clean record
Line cook / large number cooking experience preferred
On-the-job training will be provided

Important Qualities:
Christ-like service. able to lead by example, demonstrating patience and grace to staff and guests
Business skills. skilled at administrative tasks, such as accounting, time, and personnel management
Communication skills. able to communicate orders clearly and effectively to staff
Creativity. assist kitchen supervisor to develop and prepare interesting and innovative recipes
Dexterity. need excellent manual dexterity, including proper knife techniques for cutting, chopping, and dicing
Leadership skills. must have the ability to motivate kitchen staff and develop constructive and cooperative working relationships
Sense of taste and smell. must have a keen sense of taste and smell, to inspect food quality
Time-management skills. must efficiently manage their time and the time of their staff so that meals are prepared and that customers are served on time
Work Schedule / Pay:
Part-time job (20-30 hr/wk) with shifts lasting six to eight hours each.
Minimum wage at time of hire with potential to increase based on merit.

Time:  Part-Time Seasonal
Salary:  Paid
Category:  Food Services



Updated: 3/28/2017 3:35:24 PM

Job Contact:
Holly Riffe
(719) 687-9561

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Why work at Golden Bell Camp & Conference Center:

380 County Road 512
    Divide, CO 80814

(719) 687-9561

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