Lead Cook

Company Overview Vessel Kitchen is all about bringing real food by real people to the table. We blend the vibe of fine dining with the convenience and affordability of fast casual, creating a unique dining experience that's accessible every day. Our goal is to serve delicious, high-quality meals in a welcoming environment. Job Overview We're looking for a passionate and experienced Lead to join our culinary team. In this role, you'll oversee daily food operations, ensuring top-notch meal preparation and service. You'll lead by example in the kitchen, manage menu planning, and uphold food safety standards—all while inspiring your team to deliver exceptional dining experiences.

Primary Duties:

Following direction of BOH leadership and assuming the responsibility when you are the senior BOH staff member Proper preparation of food ingredients (cutting, chopping, slicing, dicing, etc.) Utilization of daily prep lists and roadmap Delegation of tasks and prep list items to Cooks Coaching and supporting the team and leading by example Monitoring schedule adherence, break adherence Conducting training and following up with trainees Following receiving protocol with vendors Safe and proper usage of cooking equipment and appliances Checking quality of ingredients from vendors, commissary, and prepared items before serving Tasting prepared items and adjusting to standard if needed Restocking reach in coolers for service Cleanliness and organization of walk in cooler Adhering to all food safety and health code standards Cleaning and sanitizing work areas Properly labeling items Waste logging any quality issues and expired items as necessary Monitoring recipe adherence from all BOH Staff Recording any maintenance issues and follow up

Secondary Duties:

Dishwashing as needed Help with cleaning projects as directed by BOH leadership Sweeping Mopping Dumping trash and recycling Cleaning trash containers when needed Proper preparation of food ingredients (cutting, chopping, slicing, dicing, etc.) Utilization of daily prep lists and roadmap Delegation of tasks and prep list items to Cooks Coaching and supporting the team and leading by example Monitoring schedule adherence, break adherence Conducting training and following up with trainees Following receiving protocol with vendors Safe and proper usage of cooking equipment and appliances Checking quality of ingredients from vendors, commissary, and prepared items before serving Tasting prepared items and adjusting to standard if needed Restocking reach in coolers for service Cleanliness and organization of walk in cooler Adhering to all food safety and health code standards Cleaning and sanitizing work areas Properly labeling items Waste logging any quality issues and expired items as necessary Monitoring recipe adherence from all BOH Staff Recording any maintenance issues and follow up Requirements Proven experience in dietary departments or as a dietary aide within healthcare or hospitality settings. Strong background in menu planning, food preparation, cooking, and food handling. Extensive culinary experience including fine dining or restaurant environments. Excellent knife skills and proficiency in meal preparation techniques. Knowledge of food safety regulations and best practices in food industry standards. Experience in catering, serving, and managing kitchen operations is highly desirable. Ability to lead a team effectively while maintaining a positive work environment. Join us as a Lead where your culinary expertise will help shape memorable dining experiences for our guests!

Reports To:

Sous Chef, Assistant General Manager, and General Manager Pay:

$17.00 per hour

Benefits:

Flexible schedule Health insurance Ability to

Commute:

Eagle, ID 83616 (Preferred)

Work Location:

In person