Description

Ames Farm Inn has been welcoming guests to our lakeside resort since 1890. The majority of our guests have been vacationing with us for decades and we are their annual tradition. Ames Farm Inn provides an unplugged lakeside vacation experience where kids can freely roam while adults relax and recharge. We know most of our guests and strive to provide personal service to each and every one. While families make up a large portion of our guests, we also welcome many fishermen, boaters, and others looking to relax.

The Lead Cook is accountable for overall execution of food preparation, meal delivery, dishwashing and managing the restaurant's quality standards. The Lead Cook plays a vital role in executing main entree orders efficiently and coordinating timely plating of the Line Cook meals. This role requires precision, consistency, and teamwork to ensure an exceptional dining experience for guests at our seasonal, family resort.

Supervisory Responsibilities:

• Oversee staff and execution of inventory, stocking, meal preparation and delivery, dishwashing and end-of-shift processes for the back end of the restaurant.
• Mentor newer staff on standards, safety and consistency of the product being delivered.
• Assist with Customer Service requests and escalations

Duties/Responsibilities:

• Prepares and cooks menu items according to established recipes, portions, and quality standards, ensuring consistency in taste and presentation.
• Directs the cooking staff on various stations; includes main breakfast and lunch entrees as well as monitoring dietary/allergen requests.
• Orchestrates food ticket management to ensure orders are completed on time and plated correctly with clean presentation.
• Monitors food preparation and cooking times to meet service expectations.
• Ensures that food safety, sanitation, and allergen procedures are followed throughout preparation, cooking, and plating.
• Manages inventory and assigns prep tasks to the Line Cook in preparing ingredients when necessary, including cutting, portioning, and prepping breakfast foods, produce, meats, and sauces.
• Collaborates and sets a positive tone with the Line Cook and kitchen team to maintain efficient kitchen flow during peak times.
  Able to work with and is courteous to front end staff.
• Accountable for restocking the line, ensuring all necessary ingredients and supplies are labelled and available during shifts.
• Manages facility, equipment or supply issues. Communicates to Restaurant Manager or Office Manager as needed,
• Maintains cleanliness and organization of workstations and assists with overall kitchen cleanliness at the end of shifts.
• Monitors proper storage and labeling practices to maintain food freshness and minimize waste.
• Performs other related kitchen duties as assigned.

Required Skills/Abilities:

• Strong understanding of food preparation techniques, cooking procedures, and kitchen equipment.
• Ability to work in a fast-paced environment while maintaining quality and consistency.
• Strong organizational and communication skills and ability to multitask effectively during service.
• Ability to manage the overall flow of customer slips and follow recipes and instructions while demonstrating attention to detail.
• Ability to work collaboratively with team members
• Demonstrated understanding of food safety, sanitation standards, and allergen procedures.

We value team members who:

• Have a passion for creating great guest experiences. 
• Enjoy working as part of a team.
• Are clear and honest, yet sensitive and supportive when working with others.
• Balance hard work while having fun.
• Have a flexible can-do attitude.

*Applications will be considered for the Summer 2026 season, dependent on staffing needs*

Requirements

Experience with lead cook responsibilities

Demonstrated ability to work in fast paced environment.