Lead Cook

Lead Cook

Full-Time, On-Site

Hiring Range: $20.07 – $24.83 Per Hour
 

Benefits at a Glance 

• Comprehensive Coverage: Health, Dental & Vision 
• Generous PTO: Up to 19 days + 2 mental health days + 10 holidays (pro-rated for part-time)
• Fully Paid YMCA Membership for you and eligible family members
• Company-Paid Life & Disability Insurance 
• Student Loan Assistance & Professional Development 
• 403(b) Retirement Plan with Company Contributions 
• Employee Assistance Program (EAP) 
• Pet Insurance 
• Free Wellness App (2MorrowHealth) 
• Collaborative, Supportive Team Environment 

Kitsap Mental Health Services (KMHS) is seeking a Lead Cook to support meal service for inpatient and residential programs across our campus. In this role, you will prepare nutritious meals, coordinate daily kitchen operations, and help ensure food service standards are met. You will work closely with kitchen staff to maintain a safe, organized, and efficient environment while supporting special events and catered meals. If you take pride in providing quality food service that supports client care and daily operations, we welcome your application.

Primary Responsibilities:

• Support the Kitchen Supervisor in overseeing daily kitchen operations, food production, and workflow.
• Prepare, season, and cook meals according to approved menus, recipes, and dietary guidelines.
• Ensure meals meet nutritional standards and appropriate portion requirements.
• Assist with preparation and delivery of catered meals and special event food service.
• Operate and maintain kitchen equipment safely and efficiently.
• Assign and monitor food preparation tasks to help ensure timely meal service across campus units.
• Assist the Kitchen Supervisor and Sous Chef with inventory management and supply control.
• Provide food preparation training and guidance to staff or clients as needed.
• Follow all food safety, sanitation, and workplace safety requirements.
• Deliver meals and supplies throughout campus using an agency food service vehicle.
• Provide direction and support to staff performing kitchen duties in the absence of the Kitchen Supervisor or Sous Chef.

Minimum Qualifications:

EDUCATION: High school diploma or GED

EXPERIENCE/SKILLS: Experienced—two (2) years of experience in the food service industry in different settings and cooking different types of food.

This position requires driving a company vehicle across different locations. Incumbent must meet all agency driving requirements, including being at least 21 years old, having been licensed for a minimum of three years, successfully completing a motor vehicle history check, possessing and maintaining a current, valid driver’s license in the state of Washington, and having reliable, insured transportation.

CREDENTIALS: Valid Washington Food Handler card.

Preferred Qualifications:
EXPERIENCE/SKILLS: Prior experience training others in kitchen environments.

Performance Requirements:

KNOWLEDGE:

• Knowledge of universal precautions.
• Knowledge of varied cooking techniques and cuisines
•  

SKILLS:

• Skill in establishing and maintaining effective working relationships with other employees, clients, organizations, and the public.
• Communication--Communicates clearly and concisely.

ABILITIES:

• Demonstrated ability to work cooperatively and collaboratively as a team member.
• Ability to read, write, and perform basic math
• Ability to smell and taste

Worksite-Specific Requirements: check applicable worksite(s)

R WORKSITE #1: Almira Main Campus

REQUIREMENTS: No additional requirements for this worksite location.

Equipment Operated: Standard office equipment including computers, fax machines, copiers, printers, telephones, etc. Standard kitchen equipment including stoves, ovens, knives, commercial dishwasher, blenders, etc. Operation of a motor vehicle.

Work Environment: Position involves exposure to hot, cold, humid, and noisy environments; exposure to heavily soiled or contaminated items or surfaces; and handling caustic and acidic products.

Mental/Physical Requirements: While performing the essential functions of the job, the employee is required to:

• Sit, stand, and walk for extended periods.
• Squat and bend at the waist.
• Lift, carry, push, and pull:
  • Up to 10 pounds (frequently)
  • Up to 20 pounds (occasionally) 
  • Up to 50 pounds (seldom)
• Use hands and arms for reaching, handling, and manipulation, including reaching above shoulder level. Manual dexterity to cut and chop foods and perform other related tasks required.
• Detect and report problems with kitchen equipment or delivery vehicles.
• Have visual acuity and peripheral vision sufficient to read written materials and observe surroundings.
• Have hearing sufficient to communicate effectively.

Our recruitment processes are designed to prevent discrimination against our people regardless of gender identity or orientation, religion, ethnicity, age, neurodiversity, disability status, citizenship, or any aspect which makes someone unique.