Rock City Lead Cook (Full-Time)

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 companys 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.

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