Lead Cook

Position Summary


The Lead Cook oversees the daily operations of the kitchen & dining room, ensuring high standards of food quality, safety, and customer service. In this role, you will have the opportunity to coordinate and facilitate menu planning, kitchen upkeep, inventory tracking, and procurement to maximize operational efficiency and resident satisfaction. You will collaborate closely with the Operations Manager to support the Kitchen Team, and will be responsible for ensuring compliance with health, hygiene, and best sanitation practices.


Duties/Responsibilities (Essential Functions)




Plans high-quality and varied menus within allotted food budgets to coordinate nutritional breakfast and lunch services, including supplemental food availability.






Reasonably gathers and incorporates resident input into menu planning, including dietary restrictions, cultural/religious practices, and resident preferences.






Trains Kitchen Staff in all aspects of food service, safety, and hygiene; maintains, updates, and oversees respective standard operating procedures.






Engages and coordinates residents and community volunteers.






Responds to operational concerns such as equipment issues, inventory shortages, price inflation; coordinates with relevant stakeholders for a solution.






Creates, monitors, and maintains PAR levels for kitchen and food service-related goods.






Provides kitchen support to event & activities programming in partnership with Program Staff.






Ensure timely & accurate use of all company systems as required while maintaining complete up-to-date records and any future upgrades as directed.






Performs other job duties as assigned.




Education & Experience




Minimum of 3 years’ cooking/kitchen experience required; kitchen management experience highly preferred.






Minimum of 2 years' experience with budget oversight and documenting financials by maintaining records, expenditures, meal counts, and compiling end of the month financial reports is required.






Current Colorado ServSafe Manager Certification required or ability to obtain within 3 months of hire date; certification costs may be reimbursed and/or covered by the Coalition.






Experience in training staff and supervisory experience coaching direct reports preferred.






Working knowledge of automated food inventory, ordering, and production and management systems preferred.






Prior experience working in settings with people experiencing homelessness highly preferred.






Job Competencies




Maintains and oversees cleanliness and safety of the kitchen and dining area as prescribed by the Department of Public Health & Environment (DDPHE) and other regulatory entities.






Ensure compliance with VA and Food Bank of the Rockies’ grant guidelines.






Demonstrated understanding of nutritional requirements for adults.






Must be able to triage and refer resident behavioral issues to their respective care teams.






Must be able to manage multiple tasks in a dynamic environment.






Must be able to collaborate effectively with a diverse program team that fulfills a wide variety of duties.






Must be able to adhere to process protocol.






Must be able to remain calm, think clearly, and apply sound judgement in high-pressure situations.




Department Overview & Requirements


The Transitional Housing (TH) Department of the Colorado Coalition for the Homeless provides temporary housing and supportive services to persons experiencing homelessness in the Denver Metro Area. The Transitional Housing arm of the Renewal Village project is dedicated to individuals who have or are currently facing homelessness. The project aims to provide a safe and supportive environment in which clients can stabilize, develop life skills, and eventually attain permanent housing with the support of their Care Team. The department's Food Services Program provides meal services and food security support as part of a wraparound services model, with the aim of supporting client engagement, stability, and well-being.


Physical Demands and Working Conditions The physical demands and work environment are representative of those that must be met or encountered to successfully perform the essential functions of the job with or reasonable accommodation and without posing a direct threat to safety or health of self or others. In compliance with the Americans with Disabilities Act, CCH provides reasonable accommodation to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the Company.


Physical Demands




Frequent repetitive movements and exposure to hot kitchen environments.






Ability to operate various kitchen equipment & utensils safely.






Moves equipment and inventory weighing up to 50 pounds.






Must be able to write, type and use telephones, cellphone and online phone.






Must be able to access and interpret information from computer screens and printed materials.






Valid driver’s license is required. This requirement may be waived, if necessary, based on overall. candidate experience and current needs of the business.




Working Conditions






Works primarily on-site in a climate-controlled environment with frequent interpersonal interaction in diverse settings.






Collaborates effectively with colleagues through adaptability to work in both team and individual settings to achieve shared goals.






Routinely exposed to unpleasant odors, noxious fumes, excessive noise, and bugs/pests.






Exposure to direct and vicarious trauma including escalated behavior, substance use, death, mental health disorders.






Travel to other sites within Colorado may be required as business dictates.






Business operations may continue in various weather conditions, including snow, extreme cold, hot, and other potentially severe conditions.