Cook 3

DISCLOSURES

The specific statements shown in each section of this job description are not intended to be all-inclusive. They represent typical elements and criteria necessary to perform the job successfully. Job responsibilities may be modified or expanded over time and the company will inform the employee of any such changes.

EMPLOYMENT RELATIONSHIP DISCLOSURE

This position is employed by Enterprise Management Solutions LLC which serves as the Employer of Record and staffing provider.

The employee will be assigned to work at and support The Charmed Table under a client service agreement. While Enterprise Management Solutions LLC is responsible for employment administration payroll benefits administration if applicable and HR compliance the employee will perform day-to-day duties for The Charmed Table and will receive operational direction supervision scheduling expectations and performance standards from The Charmed Table leadership.

The employee is expected to follow the policies procedures operational standards confidentiality requirements safety requirements and performance expectations of both Enterprise Management Solutions LLC and The Charmed Table as applicable.

Nothing in this arrangement alters the at-will employment relationship with Enterprise Management Solutions LLC. Enterprise Management Solutions LLC and/or The Charmed Table may modify work assignments duties schedules reporting relationships or work locations based on business needs.

ABOUT THE COMPANY

The Charmed Table LLC is a full-service catering company based in Baltimore Maryland. We specialize in delivering nutritious high-quality prepared meals to group homes assisted living facilities and other supportive housing programs. Our mission is to provide consistent timely and safe meal service to help our community thrive through food.

COMPANY WEBSITE: PHONE NUMBER:

HR DEPARTMENT PHONE NUMBER: EXT 10

HR DEPARTMENT EMAIL ADDRESS:

POSITION TITLE:Cook 3 Catering Lead / Daily Kitchen Lead

ALTERNATE TITLE(S): Cook 3 Catering Lead Lead Cook Production Lead Daily Kitchen Lead Lead Cook Assigned Days and Meal Services Cook

COMPANY:The Charmed Table

DEPARTMENT:Food Services

DIVISION:Operations

UNIT: N/A

ACCOUNTABLE TO: Operations Manager 7

ACCOUNTABLE FOR: Cook 3 is accountable for both food production execution and daily kitchen leadership during assigned shifts and is not limited to cooking duties as this role serves as the Catering Lead responsible for ensuring that catering orders meal programs delivery orders and kitchen production are completed accurately attractively safely and on time; leading kitchen operations directing the supporting cook on duty overseeing catering preparation production packaging labeling timing and readiness preparing meals according to approved menus recipes and portion standards maintaining food quality presentation and menu consistency ensuring all catering delivery DoorDash and meal program orders are accurate and ready on time supporting cost control through portion discipline waste reduction and efficient production maintaining food safety HACCP compliance sanitation and temperature control participating in Wednesday shopping cleaning training meetings and operational alignment communicating issues risks customer concerns supply needs or production problems to leadership promptly and temporarily assuming Operations Manager responsibilities when requested during a vacancy absence or operational transition while maintaining a leadership mindset and remaining hands-on in cooking and production.

CLASSIFICATION:Non-Exempt W-2 Hourly Full-Time

WORK SCHEDULE: This schedule reflects 10 hours per day totaling 40 hours per week Monday through Thursday 7:00 AM6:00 PM. Scheduling needs may vary based on business demands and adjustments may be required as reasonably assigned.

COMPENSATION:$15.00 - $22.00 per hour commensurate on experience and qualifications

BENEFITS PACKAGE:This position is eligible for standard W-2 employee benefits including but not limited to those outlined in the Companys official benefits package. Eligibility and participation are subject to the terms and conditions of the applicable plans. Full details are provided in the current benefits package documentation.

INCENTIVE COMPENSATION: At the discretion of the Company Cook 3 may be eligible for performance-based incentives tied to inventory accuracy waste reduction attendance reliability food safety compliance shift leadership documentation accuracy delivery performance and overall contribution to operational improvement.

ANTICIPATED TRAVEL:15% of the time.

SUMMARY OF POSITION RESPONSIBILITIES: The Cook 3 Catering Lead / Daily Kitchen Lead is responsible for leading food production and catering readiness during assigned shifts while actively preparing meals supporting delivery readiness maintaining food quality and ensuring kitchen organization safety and efficiency. This role includes catering production leadership cooking and meal preparation daily kitchen leadership and oversight of food quality timing and presentation. The Cook 3 is expected to cook lead organize production direct supporting staff communicate clearly follow menus and recipes and maintain urgency around timelines while ensuring that all catering meal programs DoorDash direct delivery and customer-facing operations are executed accurately and on time. This position plays a critical role in maintaining customer satisfaction revenue performance operational standards and overall business growth and is expected to lead by example while ensuring the kitchen remains production-ready customer-ready and inspection-ready during assigned shifts.

SCHEDULED DUTIES AND RESPONSIBILITIES:

Daily Kitchen Leadership During Assigned Shifts

Cook 3 serves as the designatedDaily Kitchen Lead on all assigned workdays. During these shifts Cook 3 is responsible for organizing the kitchen day assigning tasks monitoring production ensuring deadlines are met and correcting issues before they become operational failures.

Cook 3 is expected to begin each shift by reviewing the days production needs delivery schedule catering needs DoorDash/direct delivery expectations inventory concerns and any leadership instructions.

Responsibilities include:

• Directing the supporting cook assigned to the shift
• Reviewing the daily production plan and setting priorities
• Assigning preparation cooking packaging cleaning and documentation tasks
• Monitoring workflow throughout the day
• Ensuring all food is prepared accurately and on time
• Ensuring menus recipes portions labels and packaging standards are followed
• Escalating staffing supply food safety delivery or customer issues to leadership
• Ensuring opening mid-shift and closing expectations are completed
• Maintaining professionalism and control in the kitchen

Cook 3 is the highest authority in the kitchen during assigned shifts unless the Operations Manager or senior leadership is present.

Key Performance Indicators:

• Daily production plan reviewed and followed:100% of assigned shifts
• On-time production readiness: 95%
• Order accuracy: 97%
• Production error rate: 3%
• Daily shift checklist completion:100%
• Escalation of critical issues:100%

2. Cooking Meal Preparation and Food Production

Cook 3 is responsible for preparing meals according to approved menus recipes dietary requirements portion expectations and presentation standards. This includes meal preparation for group homes customer orders catering support delivery platforms and other food service operations.

Responsibilities include:

• Preparing cooking and portioning meals according to approved standards
• Following recipes nutritional guidelines dietary restrictions and menu instructions
• Preparing food for regular meal programs catering orders and delivery orders
• Ensuring food is cooked to proper temperature and quality standards
• Maintaining consistency in taste portion size appearance and presentation
• Adjusting food preparation only when approved by leadership
• Preventing unauthorized substitutions or menu changes
• Ensuring food is ready within required production timelines

Cook 3 must understand that meal consistency is a business requirement. Customers residents clients and delivery users should receive meals that match the menu and expected quality.

Key Performance Indicators:

• Meal preparation accuracy: 97%
• Menu adherence: 98%
• Portion accuracy: 97%
• Food presentation compliance: 95%
• Unauthorized menu deviations:0

3. Inventory Management and Control

Cook 3 serves as the primary inventory and systems lead. This is a critical responsibility because inventory accuracy affects purchasing food cost recipe costing waste reduction delivery readiness and profitability.

Responsibilities include:

• Conducting inventory counts as assigned
• Updating inventory systems logs or tracking sheets
• Monitoring stock levels and identifying shortages
• Maintaining organization in dry storage refrigerated storage freezer storage and prep areas
• Ensuring food is labeled dated stored and rotated properly
• Following first-in first-out inventory procedures
• Verifying vendor deliveries against orders and receipts
• Notifying leadership of shortages damaged items incorrect deliveries or pricing concerns
• Preventing unnecessary waste over-ordering or duplicate purchasing
• Supporting shopping and purchasing activities as assigned

Cook 3 is expected to treat inventory as a controlled business asset not simply as kitchen supplies.

Key Performance Indicators:

• Inventory accuracy: 98%
• Inventory variance: 2%
• Stockout incidents: 1 per week
• Receiving accuracy: 98%
• Inventory updates completed as required:100%
• Storage and labeling compliance: 98%

4. Waste Tracking Cost Control and Profitability Support

Cook 3 plays a direct role in supporting profitability by reducing waste following portion controls protecting inventory and identifying cost issues. This role must understand that food waste incorrect portions missing inventory spoilage and undocumented use directly reduce profit.

Responsibilities include:

• Logging waste accurately and consistently
• Identifying causes of waste spoilage overproduction or incorrect ordering
• Following portion guidelines to control food cost
• Reporting repeated waste patterns to leadership
• Supporting recipe costing by providing accurate usage information
• Helping leadership identify opportunities to reduce cost without reducing quality
• Preventing unnecessary opening of product improper storage or careless handling
• Communicating low stock high-use items or unusual usage trends

Cook 3 is expected to support a culture of accountability around food cost and waste reduction.

Key Performance Indicators:

• Food waste: 5%
• Waste logs completed:100% when applicable
• Portion adherence: 97%
• Cost variance between expected and actual usage: 3%
• Corrective actions for recurring waste communicated to leadership:100%

5. Systems Implementation Recipe Costing and Documentation

Cook 3 is responsible for supporting the operational systems that allow The Charmed Table to monitor performance. These systems may include inventory trackers recipe costing tools production planning sheets delivery logs waste logs receiving logs temperature logs menu tracking and cleaning checklists.

Responsibilities include:

• Updating inventory systems accurately and on time
• Recording production information as assigned
• Supporting recipe costing by tracking ingredients and usage
• Completing receiving logs waste logs temperature logs and production logs
• Ensuring forms are legible accurate and submitted timely
• Participating in Wednesday system review and alignment
• Reporting system gaps or workflow problems to leadership
• Training or assisting other cooks with system usage when assigned

Systems are not optional. Cook 3 is responsible for ensuring systems are used consistently even during busy periods.

Key Performance Indicators:

• Required system updates completed:100%
• Documentation completeness:100%
• Recipe costing support completed as assigned:100%
• Production documentation completion:100%
• Errors in logs or tracking documents: 2%

6. Group Home and Institutional Meal Program Support

Cook 3 supports meal preparation and readiness for group homes and institutional meal customers. These services require consistency timeliness menu adherence documentation and attention to dietary and customer-specific expectations.

Responsibilities include:

• Preparing meals according to approved menus and customer requirements
• Ensuring meals are properly portioned packaged labeled and staged for delivery
• Supporting menu posting compliance as assigned
• Ensuring approved substitutions are documented
• Communicating shortages or changes to leadership promptly
• Maintaining consistency across recurring meal service days
• Supporting delivery readiness within required timeframes
• Maintaining professional standards when interacting with facility staff or customers

Key Performance Indicators:

• Meal accuracy: 97%
• On-time meal readiness: 98%
• Menu compliance:100%
• Proper packaging and labeling: 98%
• Customer issue escalation within required timeframe:100%

7. Delivery Readiness DoorDash and Direct Order Support

The Charmed Table may fulfill orders through DoorDash direct delivery catering delivery group home delivery or other platforms. Cook 3 is responsible for ensuring orders are accurate properly packaged and ready on time during assigned shifts.

Responsibilities include:

• Preparing delivery orders accurately
• Ensuring packaging meets Company standards
• Confirming labels items sides portions and special instructions
• Supporting timely staging for pickup or delivery
• Communicating order problems quickly
• Maintaining quality so food arrives in good condition
• Supporting delivery platform menu consistency as assigned

DoorDash and direct delivery orders must not be treated as secondary work. They are part of customer-facing operations and affect revenue ratings and growth.

Key Performance Indicators:

• Delivery order accuracy: 97%
• On-time order readiness: 95%
• Packaging accuracy: 98%
• Complaint/error rate: 3%
• Customer rating support standard: 4.5 average where applicable

8. Food Safety HACCP Temperature Control and Sanitation

Cook 3 must maintain strict food safety discipline at all times. This includes safe food handling proper cooking temperatures proper holding temperatures sanitation cross-contamination prevention allergen awareness and accurate documentation.

Responsibilities include:

• Following HACCP procedures and Company food safety standards
• Taking and documenting required temperatures
• Ensuring hot and cold foods are held safely
• Ensuring delivery foods leave the kitchen within safe temperature ranges
• Maintaining clean and sanitized work areas
• Preventing cross-contamination
• Using gloves utensils and sanitation procedures properly
• Ensuring equipment and food prep areas are cleaned and organized
• Correcting unsafe conditions immediately
• Reporting food safety concerns to leadership

Food safety failures may result in immediate corrective action because they create risk for customers clients and the Company.

Key Performance Indicators:

• HACCP compliance:100%
• Temperature logs completed:100%
• Temperature compliance: 98% within safe range
• Critical food safety violations:0
• Corrective action for food safety issues:Immediate

9. Cleaning Organization and Kitchen Readiness

Cook 3 is responsible for maintaining a clean organized and ready kitchen environment during assigned shifts. Cleanliness and organization are not separate from operations; they directly affect safety efficiency and professionalism.

Responsibilities include:

• Keeping prep areas cooking stations storage areas refrigerators freezers and equipment clean and organized
• Completing assigned cleaning tasks during and after shifts
• Ensuring Wednesday deep cleaning and reset tasks are completed as assigned
• Maintaining proper storage of utensils cookware ingredients chemicals and equipment
• Ensuring trash spills and hazards are addressed promptly
• Supporting inspection readiness at all times

Key Performance Indicators:

• Daily cleaning checklist completion:100%
• Storage organization compliance: 98%
• Inspection readiness issues corrected:Immediate
• Wednesday cleaning/training participation:100% when scheduled

10. Staff Direction and Shift Coordination

Cook 3 works with one supporting cook during assigned shifts and is responsible for directing that cooks work. This responsibility includes task assignment communication follow-up correction and escalation.

Responsibilities include:

• Assigning work to the supporting cook
• Ensuring assigned tasks are completed accurately and timely
• Maintaining professional communication
• Redirecting performance issues during the shift
• Escalating repeated or serious concerns to leadership
• Supporting training and reinforcement of standards
• Ensuring both cooks remain productive throughout the shift

Cook 3 is expected to lead by example while maintaining appropriate authority during assigned shifts.

Key Performance Indicators:

• Assigned task completion: 95%
• Shift workflow disruptions minimized
• Staff performance issues escalated appropriately:100%
• Professional conduct maintained:100%

11. Wednesday Team Operations: Shopping Cleaning Training Meetings and Alignment

Wednesdays are designated as an all-staff coordination day unless otherwise directed by leadership. Cook 3 is expected to participate fully in team-wide work that supports the entire operation.

Wednesday responsibilities may include:

• Shopping or assisting with purchasing activities
• Full inventory review
• Deep cleaning and kitchen reset
• Training and cross-training
• Menu review and production planning
• Review of waste inventory cost and delivery issues
• Meetings with leadership or the Operations Manager
• System updates and documentation review
• Review of customer complaints operational issues and corrective actions

Key Performance Indicators:

• Participation in assigned Wednesday activities:100% when scheduled
• Inventory/shopping documentation completed:100%
• Training participation:100%
• Assigned corrective actions completed by deadline: 95%

12. Customer Service and Professionalism

Cook 3 may interact with customers group home staff facility representatives delivery personnel vendors and other business contacts. All interactions must be professional and aligned with Company standards.

Responsibilities include:

• Communicating respectfully and clearly
• Maintaining confidentiality where applicable
• Representing The Charmed Table professionally
• Reporting customer complaints or concerns to leadership
• Supporting customer satisfaction through accurate timely and high-quality food service
• Maintaining professional appearance and conduct

Key Performance Indicators:

• Customer complaints escalated appropriately:100%
• Professional conduct compliance:100%
• Customer-facing issues addressed or escalated within:2448 hours

13. Acting Operations Manager Responsibility

At the request of leadership Cook 3 may be required to temporarily assume certain responsibilities of the Operations Manager in the event of a vacancy absence emergency staffing gap or operational transition.

When assigned to act in this capacity Cook 3 may be responsible for:

• Coordinating daily kitchen and delivery operations
• Communicating directly with leadership
• Helping coordinate staff assignments and workflow
• Ensuring food safety and documentation standards are maintained
• Tracking open issues and escalating concerns
• Supporting customer communication as directed
• Ensuring production inventory delivery and cleaning responsibilities are completed
• Supporting weekly reporting inputs or operational updates

This responsibility does not transfer ownership of the business or final decision-making authority. It is a temporary operational continuity responsibility assigned at leaderships discretion.

UNSCHEDULED DUTIES AND RESPONSIBILITIES:

Cook 3 may be required to perform additional duties based on business needs including but not limited to:

• Assisting with catering production setup delivery staging or breakdown
• Supporting emergency kitchen coverage or call-outs
• Assisting with vendor pickups shopping or supply runs
• Supporting special events tastings or promotional activities
• Participating in internal audits inspections quality checks or compliance reviews
• Supporting onboarding or training of new kitchen staff
• Assisting with implementation of new systems menus recipes or workflows
• Supporting service recovery when customer issues arise
• Performing any other work-related duties assigned by leadership

Cook 3 is expected to take initiative where appropriate while remaining aligned with leadership direction.

PHYSICAL DEMANDS:This position requires the ability to work in an active kitchen and food service environment.

Physical demands may include:

• Standing and walking for extended periods
• Lifting carrying pushing or pulling up to 50 pounds
• Bending reaching twisting and moving during food preparation storage cleaning and delivery staging
• Working with hot equipment cold storage sharp tools cleaning products and food service equipment
• Moving between kitchen storage delivery staging customer sites and event locations
• Performing repetitive tasks related to chopping mixing lifting packaging labeling cleaning and organizing

The employee must be able to safely perform the essential functions of the role with or without reasonable accommodation.

WORKING CONDITIONS:Cook 3 works in a fast-paced food service environment with daily production deadlines delivery expectations food safety requirements and customer service demands.

• Working conditions may include:
• Commercial kitchen environments
• Refrigerated and freezer storage areas
• Delivery staging areas
• Group home or customer sites
• Event preparation environments
• Busy periods with time-sensitive production requirements
• Weekend holiday and event-based work
• Wednesday all-staff operational activities including shopping cleaning training and meetings

The role requires dependability punctuality flexibility and the ability to work well under pressure.

COMPETENCIES AND SKILLS:The successful Cook 3 must demonstrate:

• Strong cooking and food preparation skills
• Ability to lead a small kitchen team during assigned shifts
• Strong inventory and organizational skills
• Attention to detail and accuracy
• Ability to follow recipes menus dietary requirements and portion standards
• Ability to maintain systems and complete documentation
• Understanding of cost control waste reduction and inventory discipline
• Ability to work in a fast-paced time-sensitive food service environment
• Strong communication and teamwork
• Professionalism and reliability
• Ability to respond calmly to operational issues
• Commitment to food safety sanitation and compliance
• Willingness to accept feedback and implement improvements

LEVEL OF EDUCATION / TRAINING / QUALIFICATIONS:

Qualifications

• Experience with inventory management systems
• Experience with recipe costing or food cost tracking
• Experience in catering meal delivery group home food service or institutional meal programs
• Experience with DoorDash or other delivery platforms
• Experience receiving vendor deliveries and maintaining purchase documentation
• Experience leading a small kitchen team or acting as shift lead
• Familiarity with HACCP procedures temperature logs and inspection readiness
• Minimum of 2 years of experience in food service kitchen operations catering institutional meal service or related environment
• Demonstrated ability to prepare meals according to recipes menus and portion standards
• Demonstrated ability to maintain organization follow systems and complete documentation
• Ability to lead kitchen operations and direct the work of another cook during assigned shifts
• Ability to work weekends holidays and flexible schedules based on business needs
• Ability to participate in Wednesday shopping cleaning training meetings and system alignment

Education

• High school diploma or equivalent

Licensure/Certification

The following certifications are required and must be obtained prior to starting the position unless otherwise approved in writing by leadership:

• ServSafe Manager Certification
• ServSafe Food Handler Certification
• ServSafe Alcohol Awareness Certification
• CPR and First Aid Certification
• Valid drivers license in good standing if assigned delivery shopping vendor pickup or site travel responsibilities

All required certifications must remain active and in good standing throughout employment. Failure to obtain provide proof of or maintain required certifications may result in ineligibility for the role removal from certain duties corrective action or other employment action.

Required Experience:

Senior IC