Lead Cook
at Volunteers of America

Date Posted: 1/13/2020

Job Description


The responsibility of the Lead Cook is to supervise, delegate and work hands-on in kitchen functions with kitchen management to ensure high quality food that meets or exceeds hospitality and service standards, timeliness in food service, proper food and labor costs, and a safe, sanitary kitchen. The Lead Cook will also be required to train and develop cooks. All duties are to be performed in accordance with departmental and GCV policies and procedures. Able to effectively manage all food production in the absence of the Sous Chef and/or Executive Chef.




The following duties are normal for this position. This list is not to be construed as exclusive or all inclusive. Other duties may be required and assigned.


  • Reports to the Sous Chef/Executive Chef.
  • Prepares food items using standardized recipes in a timely manner.
  • Directs and supervises production of all food, stocks, sauces, soups, catering events and daily specials.
  • Determines food and supplies needed and coordinate meal production with serving hours.
  • Ensures all special dietary needs are followed as directed by the menus.
  • Monitors all food items to see that at least the minimum guidelines for temperature, taste, and quality are upheld at all times.
  • Ensures all production is being provided in a timely manner for the satellite kitchen including TCU and the Bistro and Café grab and go’s.
  • Works in production or on the line during peak service hours as needed.
  • Expedites food orders during peak service hours if needed.
  • Ensures the proper preparation, portioning, and serving of foods as indicated on the menu cycle and standardized recipes. Tastes and prepares food to determine quality.
  • Maintains or exceeds standards of appearance, cleanliness, hygiene, and health standards.
  • Assists with orientation and training of new kitchen employees.
  • Practices all safety and loss prevention procedures.
  • Attends all in-services as required, encourages team members to participate/finish all training and in-services.
  • Be an expert in Healthcare Regulations and be prepared to walk the kitchen for daily, weekly and monthly audits.
  • Must be available to work flexible schedules to include nights, holidays and weekends.
  • Maintains ServSafe Food Managers Certification.
  • Follows all local, state, and federal policies regarding food handling.
  • Ensures that high standards of sanitization, cleanliness and safety are maintained throughout all kitchen areas at all times.
  • Ensures all proper documentation of temperature logs, taste panel forms, and cleaning schedules are being assigned and completed daily.
  • Attend Resident Food Forum when necessary.
  • Support the Dining Culinary team in Cooking classes, Nutritional Education and dining room Action stations.
  • Other duties as assigned by the Supervisor.

Job Requirements


 To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Educational Requirements and Experience:


  • High school diploma or equivalent preferred.
  • ServeSafe Food Managers Certification
  • 2 years previous experience in fine dining and 2 years in GCV kitchen preferred.

Knowledge, Skills and Abilities:

  • Language Ability:
    • Ability to communicate effectively speaking the primary language of the residents.
    • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  
  • Cognitive Demands:
    • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
  • Competencies:
    • Must demonstrate an interest in working with a senior population.
    • Interacts with guests, residents and staff in a courteous and friendly manner.
    • Ability to respond promptly to resident needs.
    • Supports organization's goals and values.
    • Balances team and individual responsibilities.
    • Ability to work flexible hours as needed.



  • Works primarily indoors.
  • Possible exposure to high heat and cold temperatures.
  • Possible exposure to unpleasant odors.
  • Possible exposure to chemicals as identified in the MSDS Manual.
  • Continuous exposure to residents who are ill, confused, irritable and irrational.


 EOE M/F/Vets/Disabled

Job Snapshot

About Us

Volunteers of America

At Volunteers of America, we are more than a nonprofit organization. We are a ministry of service that includes nearly 16,000 employees and more than 55,000 volunteers with a shared vision of a world where all people live in safety with social, emotional and physical well-being, spiritual fulfillment, justice and hope.

The national office is located in Alexandria, Va., part of the greater Washington, DC area. The headquarters includes executive staff and major office departments that have national responsibilities and provide support to local offices and Volunteers of America housing and senior living and care communities: communications, fundraising; public policy, finance, chartering, housing, volunteer services, program services and other operations.

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