Lead Cook

Job Purpose:

The Lead Cook is responsible for quality of food ingredients used, preparation methods personally used as well as those used while supervising line cook staff and prepares base items needed in filling orders based on customer requests. The Lead Cook will be an on-site problem solver in the event of situations arising that require immediate action, and the Lead Cook will be provided the authority to make decisions to solve the problem following company procedures related to customer satisfaction, safety, and cost. The Lead Cook prepares all foods to specification to include all hot foods, designed salads, sandwiches, canapés, desserts, sauces and all cold food preparations according to designated preparation methods. The Lead Cook is the primary driver of hot food culinary quality and also monitors/supports all cold food displays, culinary artistry, the safe use of fresh ingredients, quality and finesse in culinary design and presentation. The Lead Cook co-manages all cooks, prep staff, porters, and challenges and designs solutions and recommends quick solutions in situations arising that require action and critical thinking in providing clients with the highest of quality and craftsmanship in all culinary preparation to include hot food, displays and professionally composed dishes and displays. The Lead Cook is granted the authority to make final decisions on behalf of the Chefs to create culinary solutions following company procedures related to customer satisfaction, safety, and cost.

Benefits Package:

• Air Culinaire Worldwide employees have the flexibility to design the benefit selections best suited for their needs. 
• Full Time employees are eligible for healthcare and supplemental benefits on the first day of the month, following 30 days of employment. 
• 401 (K) Retirement Plan with a discretionary 100% employer match of the first 6% of participant contributions. 
• Plan entry is the first day of the month following 30 days of employment. 
• Three (3) medical plans to choose from, with an excellent employer contribution.
• Available Dental and Vision insurance 
• Company paid basic life insurance, with the option to elect additional voluntary term life.
• Company paid short-term and long-term disability insurance.
• Available supplemental benefits, including critical illness, accident insurance, hospital indemnity insurance and pet insurance.
• Health Savings Account and Flexible Spending Account available (for eligible plans)
• Generous Vacation Program for full time employees
• Employee Assistance Program (EAP)
• See our benefits here 2026 Benefits Guide
• Watch Me To Learn About How Exciting it is to Work for Air Culinaire Worldwide

Responsibilities and Associated Duties:

Under the direction of the GM, the Lead Cooks primary responsibility is to produce top quality hot and fold food, innovative and artistic presentations, displays, spec-trays, quality salads, sandwiches, canapés, desserts and sauces and any cold preparation. The Lead Cook prepares all menu items according to Air Culinaire preparation methods while maintaining Air Culinaire Standards. 

• The Lead Cook is responsible to ensure food quality, use ACW specifications at all times and to ensure that the food matches the presentation provided in the specification as provided by customer requests.
• Additionally, the Lead Cook will participate in the process of training and directing Air Culinaire team members, take time to teach, train and audit all trays and displays to ensure food safety and HACCP compliance. 
• The Lead Cook is expected to provide feedback and suggestions to the General Manager to continue to monitor, maintain and improve quality as a primary responsibility in this role. 
• Butchering of meats and fish while assisting with the daily operations of the kitchen.
• Ensures that all food preparations and presentations meet specifications and commitment to quality.
• Maintains a safe, orderly and sanitized kitchen by setting quat-sanitizer stations, monitoring and journaling and using gloves, and food safety tools and best practices when cooking and working in the kitchen. 
• Use preventative maintenance with all kitchen equipment while directing the other team members to do the same.

Measures of