COOK LEADER

Chula Vista, CA, USA|Onsite

Job Overview

Compensation

Hourly

Exact $24.44

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

flexible schedule

Employee Discounts

Training and development opportunities

Job Description

Marine Corps Community Services (MCCS) is a vital organization dedicated to supporting and enhancing the quality of life for Marines, their families, and the broader Marine Corps community. MCCS provides a wide range of programs and services designed to meet the needs of military personnel and their loved ones, ensuring a strong, vibrant, and resilient community. This dynamic organization operates in a team-oriented environment composed of military personnel, civilian employees, contractors, and volunteers who work together to keep the organization functioning smoothly and effectively. MCCS is deeply committed to serving the Marine Corps, continuously striving to provide excellent service and maintain a positive impact on the lives of those it supports.

The current vacancy is for the position of Cook Leader, designated as L06/RFT, located at the MCCS facility within Marine Corps Recruit Depot San Diego (MCRD). This role carries significant responsibilities in managing kitchen operations while providing leadership and support to subordinate cooks. The Cook Leader acts as a critical liaison between kitchen management and the cooking staff, ensuring that all food preparation and kitchen activities adhere to the highest standards of sanitation, safety, and efficiency.

In this position, the Cook Leader will be responsible for monitoring back-of-house sanitation procedures, overseeing food rotation and preparation, maintaining logs related to waste and spoilage, and assisting management in workforce scheduling and cost control. The role also involves training and guiding new kitchen staff, ensuring the availability of supplies and serviceable equipment, managing inventory and ordering food and beverage supplies, and handling employee concerns. The Cook Leader is expected to ensure that the kitchen environment is well-maintained, safe, and compliant with all required rules and regulations.

Besides leadership duties, this role requires the ability to perform cooking activities involving various culinary techniques including sautéing, roasting, grilling, broiling, braising, and frying. The position demands meticulous attention to recipe specifications, maintaining clean and organized workstations, managing food safety through proper temperature controls, and effective communication with colleagues to maintain smooth service.

Customer service is a crucial component of this role. The Cook Leader must provide world-class service emphasizing courtesy, positivity, and responsiveness, ensuring customer satisfaction is consistently met. Adherence to safety regulations and proactive identification and reporting of potential hazards are vital to maintaining a safe work environment.

Physical demands include prolonged standing, walking, reaching, and lifting, with exposure to hot, noisy environments, steam, fumes, and possible workplace hazards such as slippery floors and sharp kitchen tools. The position requires flexibility in work schedules including weekends, holidays, and night shifts.

The Cook Leader position at MCCS San Diego MCRD offers a meaningful career opportunity within an esteemed organization committed to military families and the Marine Corps community. Candidates must be dedicated, reliable, and possess strong culinary skills coupled with leadership capability. The role welcomes those who are passionate about service and keen to work in a professional kitchen environment while contributing positively to the Marine Corps community.

Applicants must apply online through the MCCS Careers website by the designated closing time to be considered. MCCS upholds equal opportunity employment principles, provides reasonable accommodations for disabilities, and conducts background checks as part of the hiring process. This position requires a commitment to the organization’s drug-free workplace policy and adherence to all safety and equal employment opportunity standards.

Job Requirements

Must be at least 18 years of age
Have graduated from high school or have a certificate equivalent to high school graduation
Minimum of two years of experience as a cook including ability to lead and supervise subordinate cooks
Must be able to complete Sanitation Training
Experience with Microsoft Office products including Word, Excel, and Outlook
Knowledge of basic food preparation methods and kitchen management procedures
Skills in planning, coordinating, and timing sequence of steps required for menu preparation
Knowledge of principle of food spoilage, food borne illness and food safety
Knowledge of basic math and inventory processes
Ability to communicate in English including written and oral skills
Must be able to accommodate a flexible work schedule including weekends, holidays and nights
Must be able to perform prolonged standing, walking, reaching, and lifting

Job Qualifications

Basic knowledge of food preparation principles
Practical understanding of physical changes during food processing and cooking
Skills in planning, coordinating, and timing sequence of steps for menu readiness
Knowledge of food spoilage, food borne illness and food safety
Ability to evaluate raw and cooked food items for wholesomeness
Knowledge of basic math and inventory processes
Experience in cooking a variety of food products
Ability to follow oral and written English instructions
Strong communication skills including written and oral proficiency
Skills in kitchen management and supervisory guidance
Ability to provide work-related training and leadership to kitchen staff

Job Duties

Acts as liaison for managers to the cooks
Monitors back-of-house sanitation procedures and corrects deficiencies
Monitors daily food rotation and preparation procedures and maintains waste and spoilage log
Reviews work schedules and assists management in controlling excessive labor expenses
Demonstrates work methods and provides work-related guidance to new employees
Conducts on-the-job training and instruction to kitchen staff
Ensures kitchen supplies are available and worksite materials and equipment are in serviceable condition
Responsible for ordering, receiving, and accurate inventory of all food and beverage supplies and reports deficiencies
Resolves simple informal complaints of employees and refers others to supervisor
Ensures kitchen is maintained in good working condition by supervising or performing cleaning of all kitchen and assigned areas
Reports workplace injuries immediately to supervisor
Meets productivity goals as established by supervisor
Ensures employees follow security, safety and housekeeping rules
Prepares and cooks a variety of menu items using various techniques including sautéing, roasting, grilling, broiling, braising and frying
Ensures menu items are consistently prepared and cooked to established specifications
Maintains clean and organized work station with sufficient mis en place
Maintains proper temperature for all foods during holding, transport, reheating, and serving
Communicates with other cooks to ensure smooth and uninterrupted service
Covers, dates, and properly stores all food items at the close of business or shift
May be required to work off-site or at other facilities as needed
Provides world-class customer service with an emphasis on courtesy
Assists customers and communicates positively in a friendly manner
Adheres to safety regulations and standards and promptly reports hazards and injuries
Adheres to established standards of supporting EEO program and prevention of sexual harassment
Performs other related duties as required