Rock City Lead Cook (Full-Time)

Description

Job Summary

The Lead Cook supports Rock City Gardens’ Food & Beverage operations by training and developing kitchen partners, maintaining food quality and safety standards, and ensuring kitchen cleanliness and efficiency. This role works closely with the Food & Beverage Manager to elevate the culinary experience, improve operational efficiency, and drive sales through innovative menu offerings and strong kitchen leadership. The Lead Cook also serves as a mentor and subject matter expert in food sanitation, preparation, and safety practices. 

Essential Duties & Responsibilities

• Deliver excellent guest service to internal and external customers in alignment with Rock City Enterprises’ mission, culture, and values. 
• Model professionalism and strong leadership consistent with the company’s Culture of Excellence. 
• Train and develop cooks and team leads on: 
• Kitchen cleanliness and sanitation standards. 
• Proper food storage and organization. 
• Recipe adherence, prep work, portion control, and presentation. 
• Waste reduction and cost management. 
• Follow and enforce opening and closing checklists for back-of-house operations. 
• Oversee and assign weekly cleaning projects for all kitchen areas. 
• Work with the Food & Beverage Manager to: 
• Develop new menu items and improve existing offerings. 
• Manage food costs and waste. 
• Identify opportunities to increase efficiency and drive sales. 
• Create and maintain weekly and daily prep sheets for all food outlets to streamline ordering and control costs. 
• Develop and manage a deep-cleaning schedule for all kitchen equipment, train partners on procedures and accountability. 
• Oversee and support the partner lunch program, ensuring quality and consistency. 
• Serve as the Subject Matter Expert (SME) for food sanitation, safety, and kitchen cleanliness. 
• Ensure all kitchen staff comply with ServSafe and food safety standards. 
• Fill cook shifts as needed to maintain operational coverage. 
• Perform other duties as assigned by management. 

Requirements

Qualifications

Education & Skills

• Minimum 2 years of experience as a line cook preparing made-to-order food in a fast-paced kitchen environment. 
• Experience training and coaching other cooks in food preparation, safety, and sanitation. 
• ServSafe Certification required or ability to obtain within 60 days of hire 

Knowledge & Skills

• Strong culinary skills and attention to food quality and presentation. 
• Knowledge of food safety, sanitation, and kitchen organization standards. 
• Excellent leadership and communication skills; ability to motivate and coach a team. 
• Proven ability to manage prep schedules, product rotation, and inventory controls. 
• Collaborative, proactive, and detail-oriented with strong problem-solving abilities. 
• Ability to work effectively in a fast-paced environment while maintaining high standards of cleanliness and organization. 

Physical Demands & Work Environment

• Regular use of hands and arms to handle kitchen equipment. 
• Ability to lift and/or move up to 50 pounds. 
• Ability to stand for long periods, walk, stoop, kneel, and crouch as required in kitchen settings. 
• Flexible schedule availability including nights, weekends, holidays, and special events. 

Company Mission & Core Values

Mission: To create Memories worth Repeating for our Guests and our Partners. 

Core Values: Innovation | Communication | Learning | Appreciation | Accountability | Proactivity