Lead Cook

Urban Organics is a Bay Area culinary team known for thoughtful, seasonal food and a

supportive, high-standard kitchen culture. We’re building an exceptional daily breakfast +

lunch program serving ~800 meals per day , with consistency, speed, and quality at the

center of everything we do.

Job Title: Lead Lunch Cook

Location: Lafayette Kitchen (Bay Area)

Employment Type: Full-time

Schedule: Primarily Monday–Friday, early morning through mid-afternoon (exact shiftdepends on production needs)

Role Summary

The Lead Lunch Cook is the day-to-day owner of lunch execution in a high-volume program.

You’ll lead the BOH lunch flow from prep to service, keep production organized and on time, and

help coach the team toward clean systems, tight communication, and consistently great food.

This role is a mix of hands-on cooking + leadership + kitchen organization/admin.

Key Benefits

● Great team culture (busy, supportive, and genuinely fun)

●. Consistent, reliable hours (weekday-focused)

●. Health & wellness fund after 90 days

What You’ll Do

● Lead the lunch program for a high-volume service (batch cooking, hot line, cold line,

and finishing)

● Ensure food is executed accurately, efficiently, and with consistent quality and

presentation

● Maintain strong service pacing: timing, temperatures, holding standards, and clean

transitions

● Troubleshoot in real time (because lunch waits for no one)

Production, Prep & Systems

● Build and manage daily prep lists and production priorities for breakfast + lunch volume

● Support ordering for produce, dry goods, frozen items, and baked goods; stay on top of

cutoffs and delivery timelines

● Support inventory habits: labeling, rotation (FIFO), and minimizing waste

● Keep the kitchen organized, stocked, and ready for service (tools where they belong,

always)

Team Leadership & Training

● Train and mentor BOH staff to meet standards for speed, cleanliness, and consistency

● Communicate clearly and calmly in a fast-paced environment

● Collaborate with the Executive Chef to improve workflow, menu execution, and kitchen

efficiency

● Help maintain a respectful, positive kitchen culture (high expectations, low ego)

Food Safety & Cleanliness

● Uphold food safety standards for preparation, storage, cooling, reheating, and allergen

awareness

● Ensure BOH compliance with health & safety protocols
● Maintain a clean, inspection-ready kitchen—because that’s just how we live

Qualifications

● 1–3+ years experience in high-volume kitchens (corporate dining, commissary, café,

school, hotel, or similar)

● Confident running a lunch line and managing volume without sacrificing standards

● Strong time management and ability to prioritize under pressure

● Detail-oriented, efficient, and solutions-focused

● Comfortable with basic computer skills (Google Workspace preferred)

● ServSafe Manager certification (required)

● Ability to lift and carry 50+ lbs regularly

● Spanish language skills are a bonus, not required

Compensation Package

● Hourly rate: Depending on experience

● Health & wellness fund (after 90 days)

● Paid sick leave

● 2 weeks paid time off during our annual Summer and Winter breaks

● $50/month cell phone stipend

Ready to Apply?
If you love running a tight lunch program, thrive in high-volume execution, and want to work with

a kind, motivated team that cares about doing things the right way—apply and tell us a bit about

your experience and why this role fits your style.