{"schemaVersion":"jobsearcher.job.v1","id":"976d286ed2172007e23de821","url":"https://jobsearcher.com/jobs/976d286ed2172007e23de821","canonicalUrl":"https://jobsearcher.com/jobs/976d286ed2172007e23de821","title":"Lead Cook CBK","description":"Job Summary/Overview\n\nThe Level 3 Cook is a senior member of the culinary team responsible for supervising kitchen operations, maintaining acceptable dining standards, and supporting the Lead Chef, Sous Chef, or Executive Chef in leadership, training, and quality control. This role bridges daily execution and management oversight.\n\nEssential Duties and Responsibilities\n\nThe following statements describe the principal functions of this position and the scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may be expected to perform other duties as assigned, including working in other areas to cover absences or balance the workload. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.\n\nSupervise and coordinate multiple stations to ensure consistent quality and timing.\nLead service by calling orders, managing pacing, and ensuring smooth communication between the kitchen and the front of house.\nEnsure proper execution, seasoning, and presentation of every dish leaving the line.\nTrain, mentor, and evaluate cooks at all levels to develop their culinary and leadership skills.\nAssist in menu planning, recipe development, and tasting sessions.\nSupport inventory management, ordering, and cost control efforts.\nMonitor food storage, labeling, and rotation for maximum freshness and safety.\nOversee prep lists, scheduling, and delegation of kitchen tasks.\nMaintain a culture of teamwork, respect, and professionalism in the kitchen.\nStep in for the Sous Chef or Executive Chef during absences or special events.\nParticipate in staff meetings and contribute feedback on workflow and efficiency.\nLead by example in adhering to sanitation and safety protocols.\nInspect stations before and after service to ensure cleanliness and readiness.\nCoordinate with FOH managers to handle special requests and dietary accommodations.\nAssist with hiring, onboarding, and performance reviews of kitchen staff.\nPerforms other duties as assigned.\n\nQualifications (Education, Experience, Technical Skills)\n\nHigh School Diploma or equivalent. A culinary degree or vocational training is a plus.\nMinimum 4–5 years of progressive culinary experience in fine dining.\nStrong leadership, coaching, and communication skills.\nExcellent understanding of culinary techniques, kitchen management, and plating aesthetics.\nAbility to manage high-pressure situations with calm and control.\nProficiency with inventory systems and food cost management.\nFood Handler’s or ServSafe Certification preferred.\n\nSkills and Knowledge:\n\nExpert-level knife skills and proficiency in various cooking methods (e.g., grilling, sautéing, frying).\nStrong leadership, organizational, and time-management skills.\nExcellent verbal communication and interpersonal skills.\nAbility to work calmly and efficiently in a fast-paced, high-pressure environment.\nWorks well in a fast-paced kitchen\nExpert-level knife skills and proficiency in various cooking methods (e.g., grilling, sautéing, frying).\nExcels at project management and is organized\nStrong organizational, problem-solving, and leadership skills\nMust be able to read, write, and understand English\n\nPersonal Attributes\n\nSafety-minded\nProfessional and friendly (Even in challenging situations)\nSelf-motivated\nHonesty and integrity\nAttention to detail\nTeam-oriented/team player\n\nOrganizational Relationship\n\nReports to: Lead Chef\n\nSupervises: None\n\nCertifications and Licenses\n\nA valid Florida Driver's License with an acceptable driving history is required.\n\nServSafe Food Manager","company":"Colen Built Development","rawCompany":"colen built development","city":"Ocala","state":"FL","isRemote":false,"isActive":false,"createdAt":"2026-09-12T09:49:14.625Z","occupations":[{"code":"35-1011.00","title":"Chefs and Head Cooks","slug":"chefs-and-head-cooks"},{"code":"35-1012.00","title":"First-Line Supervisors of Food Preparation and Serving Workers","slug":"first-line-supervisors-of-food-preparation-and-serving-workers"},{"code":"35-2014.00","title":"Cooks, Restaurant","slug":"cooks-restaurant"}],"industries":[{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"722513","title":"Limited-Service Restaurants","slug":"limited-service-restaurants"},{"code":"722310","title":"Food Service Contractors","slug":"food-service-contractors"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Lead Cook CBK","description":"Job Summary/Overview\n\nThe Level 3 Cook is a senior member of the culinary team responsible for supervising kitchen operations, maintaining acceptable dining standards, and supporting the Lead Chef, Sous Chef, or Executive Chef in leadership, training, and quality control. This role bridges daily execution and management oversight.\n\nEssential Duties and Responsibilities\n\nThe following statements describe the principal functions of this position and the scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may be expected to perform other duties as assigned, including working in other areas to cover absences or balance the workload. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.\n\nSupervise and coordinate multiple stations to ensure consistent quality and timing.\nLead service by calling orders, managing pacing, and ensuring smooth communication between the kitchen and the front of house.\nEnsure proper execution, seasoning, and presentation of every dish leaving the line.\nTrain, mentor, and evaluate cooks at all levels to develop their culinary and leadership skills.\nAssist in menu planning, recipe development, and tasting sessions.\nSupport inventory management, ordering, and cost control efforts.\nMonitor food storage, labeling, and rotation for maximum freshness and safety.\nOversee prep lists, scheduling, and delegation of kitchen tasks.\nMaintain a culture of teamwork, respect, and professionalism in the kitchen.\nStep in for the Sous Chef or Executive Chef during absences or special events.\nParticipate in staff meetings and contribute feedback on workflow and efficiency.\nLead by example in adhering to sanitation and safety protocols.\nInspect stations before and after service to ensure cleanliness and readiness.\nCoordinate with FOH managers to handle special requests and dietary accommodations.\nAssist with hiring, onboarding, and performance reviews of kitchen staff.\nPerforms other duties as assigned.\n\nQualifications (Education, Experience, Technical Skills)\n\nHigh School Diploma or equivalent. A culinary degree or vocational training is a plus.\nMinimum 4–5 years of progressive culinary experience in fine dining.\nStrong leadership, coaching, and communication skills.\nExcellent understanding of culinary techniques, kitchen management, and plating aesthetics.\nAbility to manage high-pressure situations with calm and control.\nProficiency with inventory systems and food cost management.\nFood Handler’s or ServSafe Certification preferred.\n\nSkills and Knowledge:\n\nExpert-level knife skills and proficiency in various cooking methods (e.g., grilling, sautéing, frying).\nStrong leadership, organizational, and time-management skills.\nExcellent verbal communication and interpersonal skills.\nAbility to work calmly and efficiently in a fast-paced, high-pressure environment.\nWorks well in a fast-paced kitchen\nExpert-level knife skills and proficiency in various cooking methods (e.g., grilling, sautéing, frying).\nExcels at project management and is organized\nStrong organizational, problem-solving, and leadership skills\nMust be able to read, write, and understand English\n\nPersonal Attributes\n\nSafety-minded\nProfessional and friendly (Even in challenging situations)\nSelf-motivated\nHonesty and integrity\nAttention to detail\nTeam-oriented/team player\n\nOrganizational Relationship\n\nReports to: Lead Chef\n\nSupervises: None\n\nCertifications and Licenses\n\nA valid Florida Driver's License with an acceptable driving history is required.\n\nServSafe Food Manager","datePosted":"2026-09-12T09:49:14.625Z","dateModified":"2026-09-12T09:49:14.625Z","hiringOrganization":{"@type":"Organization","name":"Colen Built Development","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Ocala","addressRegion":"FL","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"976d286ed2172007e23de821"},"url":"https://jobsearcher.com/jobs/976d286ed2172007e23de821"}}