The Lead Cook works under the direction of the Executive Chef, preparing and serving assigned meals - primarily breakfast – and special events, to over 80 residents and guests of the St Frances de Sales Seminary.  This position operates and manages the kitchen autonomously, ensuring high-quality meals and attractive, professional presentation of food.  At St Francis de Sales Seminary, during the academic year and on a smaller scale during breaks and summer, approximately 80 residents receive meals. The Lead Cook serves as the back-up to the Executive Chef and may assist in managing equipment maintenance and inventory.  This position provides daily directions to the Food Service Assistant and other helpers.  

Key Responsibilities:

• Manage kitchen operation during food preparation and service.  Lead meal preparation including planning, ingredient staging, and assembling dishes.
• Assist the Executive Chef in managing the kitchen operation, menu planning, recipe development, and portion control.
• Serve as the back-up to the Executive Chef, assuming responsibilities for overall food service when the Executive Chef is unavailable.
• Assist in organizing and stocking ingredients, utensils, and other kitchen supplies.
• May assist in ordering and stocking supplies, managing kitchen inventory, and ensuring compliance with health and safety regulations.
• Supervise and coordinate activities of kitchen staff during meal preparation, service, and clean-up, ensuring that all food leaving the kitchen meets the required standards.
• Prepare more complex or high-end dishes for special events
• Assist in serving food to the residents
• Ensure that all dishes are cooked to the correct specifications and that the kitchen operates efficiently and effectively, ensuring smooth service with adequate food amounts.
• Train and mentor kitchen staff and helpers
• Manage cleanliness, organization, and safety in the kitchen and operation areas, including safe conditions and behaviors.
• Assist in post-meal clean-up, including dishwashing when necessary. 

Skills and Qualifications:

• Able to set direction and coordinate all kitchen tasks from preparation through service.
• Scheduling flexibility-Scheduled hours may include periodic evenings or weekends as food service needs requires
• Strong interpersonal skills and ability to work effectively on a team.
• Strong positive customer service skills.
• Ability to make decisions and work independently in a commercial style kitchen.
• Skill in one or more advanced cooking techniques.
• Knowledge of food groups and ability to create a basic menu with minimal supervision and safely operate and use commercial kitchen equipment, knives, and other utensils.
• Ability to work in a high-energy setting with multiple tasks occurring simultaneously.
• Ability to work with temperature exposure, hot and cold
• Ability to lift and carry up to 50 lbs., utilize repetitive motion, and regular bending, kneeling, stooping, pushing, pulling, and reaching overhead to access supplies and equipment.
• Ability to handle kitchen tools, utensils, and small equipment safely and efficiently.

 Education, Training, Experience:

2-yr technical degree or culinary training and equivalent experience required.

3-5 years of experience preparing meals in a commercial kitchen.

Experience preparing and serving meals to large groups (>50) in a residential setting is desirable.

Practicing Catholic in good standing preferred.

Compensation and Benefits:

The position is a full-time (40 hours per week), hourly position working in-person for the St. Francis de Sales Seminary.  Pay rate is $20-$24 per hour.  The Archdiocese of Milwaukee provides a full scope of employment benefits, including medical, dental, vision, flextime, Catholic school tuition assistance for children of employees, 403b, and a pension program.