Baltimore
Job Description:\n\nSalary: $15 - $20 per hour DISCLOSURES The specific statements shown in each section of this job description are not intended to be all-inclusive. They represent typical elements and criteria necessary to perform the job successfully. Job responsibilities may be modified or expanded over time, and the company will inform the employee of any such changes. EMPLOYMENT RELATIONSHIP DISCLOSURE This position is employed by Enterprise Management Solutions LLC, which serves as the Employer of Record and staffing provider. The employee will be assigned to work at and support The Charmed Table under a client service agreement. While Enterprise Management Solutions LLC is responsible for employment administration, payroll, benefits administration if applicable, and HR compliance, the employee will perform day-to-day duties for The Charmed Table and will receive operational direction, supervision, scheduling expectations, and performance standards from The Charmed Table leadership. The employee is expected to follow the policies, procedures, operational standards, confidentiality requirements, safety requirements, and performance expectations of both Enterprise Management Solutions LLC and The Charmed Table, as applicable. Nothing in this arrangement alters the at-will employment relationship with Enterprise Management Solutions LLC. Enterprise Management Solutions LLC and/or The Charmed Table may modify work assignments, duties, schedules, reporting relationships, or work locations based on business needs. ABOUT THE COMPANY The Charmed Table, LLC is a full-service catering company based in Baltimore, Maryland. We specialize in delivering nutritious, high-quality prepared meals to group homes, assisted living facilities, and other supportive housing programs. Our mission is to provide consistent, timely, and safe meal service to help our community thrive through food. COMPANY WEBSITE: COMPANY PHONE NUMBER:(667) 290-6226 HR DEPARTMENT PHONE NUMBER: (667) 309-9920 EXT 10 HR DEPARTMENT EMAIL ADDRESS: POSITION TITLE:Cook 3 Catering Lead / Daily Kitchen Lead ALTERNATE TITLE(S): Cook 3 Catering Lead, Lead Cook, Production Lead, Daily Kitchen Lead, Lead Cook, Assigned Days and Meal Services Cook COMPANY:The Charmed Table DEPARTMENT:Food Services DIVISION:Operations UNIT: N/A ACCOUNTABLE TO: Operations Manager 7 ACCOUNTABLE FOR: Cook 3 is accountable for both food production execution and daily kitchen leadership during assigned shifts and is not limited to cooking duties, as this role serves as the Catering Lead responsible for ensuring that catering orders, meal programs, delivery orders, and kitchen production are completed accurately, attractively, safely, and on time; leading kitchen operations, directing the supporting cook on duty, overseeing catering preparation, production, packaging, labeling, timing, and readiness, preparing meals according to approved menus, recipes, and portion standards, maintaining food quality, presentation, and menu consistency, ensuring all catering, delivery, DoorDash, and meal program orders are accurate and ready on time, supporting cost control through portion discipline, waste reduction, and efficient production, maintaining food safety, HACCP compliance, sanitation, and temperature control, participating in Wednesday shopping, cleaning, training, meetings, and operational alignment, communicating issues, risks, customer concerns, supply needs, or production problems to leadership promptly, and temporarily assuming Operations Manager responsibilities when requested during a vacancy, absence, or operational transition while maintaining a leadership mindset and remaining hands-on in cooking and production. CLASSIFICATION:Non-Exempt W-2, Hourly Full-Time WORK SCHEDULE: This schedule reflects 10 hours per day, totaling 40 hours per week, Monday through Thursday, 7:00 AM6:00 PM. Scheduling needs may vary based on business demands, and adjustments may be required as reasonably assigned. COMPENSATION:$15.00 - $22.00 per hour commensurate on experience and qualifications BENEFITS PACKAGE:This position is eligible for standard W-2 employee benefits, including but not limited to those outlined in the Companys official benefits package. Eligibility and participation are subject to the terms and conditions of the applicable plans. Full details are provided in the current benefits package documentation. INCENTIVE COMPENSATION: At the discretion of the Company, Cook 3 may be eligible for performance-based incentives tied to inventory accuracy, waste reduction, attendance reliability, food safety compliance, shift leadership, documentation accuracy, delivery performance, and overall contribution to operational improvement. ANTICIPATED TRAVEL:15% of the time. SUMMARY OF POSITION RESPONSIBILITIES: The Cook 3 Catering Lead / Daily Kitchen Lead is responsible for leading food production and catering readiness during assigned shifts while actively preparing meals, supporting delivery readiness, maintaining food quality, and ensuring kitchen organization, safety, and efficiency. This role includes catering production leadership, cooking and meal preparation, daily kitchen leadership, and oversight of food quality, timing, and presentation. The Cook 3 is expected to cook, lead, organize production, direct supporting staff, communicate clearly, follow menus and recipes, and maintain urgency around timelines, while ensuring that all catering, meal programs, DoorDash, direct delivery, and customer-facing operations are executed accurately and on time. This position plays a critical role in maintaining customer satisfaction, revenue performance, operational standards, and overall business growth, and is expected to lead by example while ensuring the kitchen remains production-ready, customer-ready, and inspection-ready during assigned shifts. SCHEDULED DUTIES AND RESPONSIBILITIES: Daily Kitchen Leadership During Assigned Shifts Cook 3 serves as the designatedDaily Kitchen Lead on all assigned workdays. During these shifts, Cook 3 is responsible for organizing the kitchen day, assigning tasks, monitoring production, ensuring deadlines are met, and correcting issues before they become operational failures. Cook 3 is expected to begin each shift by reviewing the days production needs, delivery schedule, catering needs, DoorDash/direct delivery expectations, inventory concerns, and any leadership instructions. Responsibilities include:Directing the supporting cook assigned to the shiftReviewing the daily production plan and setting prioritiesAssigning preparation, cooking, packaging, cleaning, and documentation tasksMonitoring workflow throughout the dayEnsuring all food is prepared accurately and on timeEnsuring menus, recipes, portions, labels, and packaging standards are followedEscalating staffing, supply, food safety, delivery, or customer issues to leadershipEnsuring opening, mid-shift, and closing expectations are completedMaintaining professionalism and control in the kitchen Cook 3 is the highest authority in the kitchen during assigned shifts unless the Operations Manager or senior leadership is present. Key Performance Indicators:Daily production plan reviewed and followed:100% of assigned shiftsOn-time production readiness: 95%Order accuracy: 97%Production error rate: 3%Daily shift checklist completion:100%Escalation of critical issues:100% 2. Cooking, Meal Preparation, and Food Production Cook 3 is responsible for preparing meals according to approved menus, recipes, dietary requirements, portion expectations, and presentation standards. This includes meal preparation for group homes, customer orders, catering support, delivery platforms, and other food service operations. Responsibilities include:Preparing, cooking, and portioning meals according to approved standardsFollowing recipes, nutritional guidelines, dietary restrictions, and menu instructionsPreparing food for regular meal programs, catering orders, and delivery ordersEnsuring food is cooked to proper temperature and quality standardsMaintaining consistency in taste, portion size, appearance, and presentationAdjusting food preparation only when approved by leadershipPreventing unauthorized substitutions or menu changesEnsuring food is ready within required production timelines Cook 3 must understand that meal consistency is a business requirement. Customers, residents, clients, and delivery users should receive meals that match the menu and expected quality. Key Performance Indicators:Meal preparation accuracy: 97%Menu adherence: 98%Portion accuracy: 97%Food presentation compliance: 95%Unauthorized menu deviations:0 3. Inventory Management and Control Cook 3 serves as the primary inventory and systems lead. This is a critical responsibility because inventory accuracy affects purchasing, food cost, recipe costing, waste reduction, delivery readiness, and profitability. Responsibilities include:Conducting inventory counts as assignedUpdating inventory systems, logs, or tracking sheetsMonitoring stock levels and identifying shortagesMaintaining organization in dry storage, refrigerated storage, freezer storage, and prep areasEnsuring food is labeled, dated, stored, and rotated properlyFollowing first-in, first-out inventory proceduresVerifying vendor deliveries against orders and receiptsNotifying leadership of shortages, damaged items, incorrect deliveries, or pricing concernsPreventing unnecessary waste, over-ordering, or duplicate purchasingSupporting shopping and purchasing activities as assigned Cook 3 is expected to treat inventory as a controlled business asset, not simply as kitchen supplies. Key Performance Indicators:Inventory accuracy: 98%Inventory variance: 2%Stockout incidents: 1 per weekReceiving accuracy: 98%Inventory updates completed as required:100%Storage and labeling compliance: 98% 4. Waste Tracking, Cost Control, and Profitability Support Cook 3 plays a direct role in supporting profitability by reducing waste, following portion controls, protecting inventory, and identifying cost issues. This role must understand that food waste, incorrect portions, missing inventory, spoilage, and undocumented use directly reduce profit. Responsibilities include:Logging waste accurately and consistentlyIdentifying causes of waste, spoilage, overproduction, or incorrect orderingFollowing portion guidelines to control food costReporting repeated waste patterns to leadershipSupporting recipe costing by providing accurate usage informationHelping leadership identify opportunities to reduce cost without reducing qualityPreventing unnecessary opening of product, improper storage, or careless handlingCommunicating low stock, high-use items, or unusual usage trends Cook 3 is expected to support a culture of accountability around food cost and waste reduction. Key Performance Indicators:Food waste: 5%Waste logs completed:100% when applicablePortion adherence: 97%Cost variance between expected and actual usage: 3%Corrective actions for recurring waste communicated to leadership:100% 5. Systems Implementation, Recipe Costing, and Documentation Cook 3 is responsible for supporting the operational systems that allow The Charmed Table to monitor performance. These systems may include inventory trackers, recipe costing tools, production planning sheets, delivery logs, waste logs, receiving logs, temperature logs, menu tracking, and cleaning checklists. Responsibilities include:Updating inventory systems accurately and on timeRecording production information as assignedSupporting recipe costing by tracking ingredients and usageCompleting receiving logs, waste logs, temperature logs, and production logsEnsuring forms are legible, accurate, and submitted timelyParticipating in Wednesday system review and alignmentReporting system gaps or workflow problems to leadershipTraining or assisting other cooks with system usage when assigned Systems are not optional. Cook 3 is responsible for ensuring systems are used consistently, even during busy periods. Key Performance Indicators:Required system updates completed:100%Documentation completeness:100%Recipe costing support completed as assigned:100%Production documentation completion:100%Errors in logs or tracking documents: 2% 6. Group Home and Institutional Meal Program Support Cook 3 supports meal preparation and readiness for group homes and institutional meal customers. These services require consistency, timeliness, menu adherence, documentation, and attention to dietary and customer-specific expectations. Responsibilities include:Preparing meals according to approved menus and customer requirementsEnsuring meals are properly portioned, packaged, labeled, and staged for deliverySupporting menu posting compliance as assignedEnsuring approved substitutions are documentedCommunicating shortages or changes to leadership promptlyMaintaining consistency across recurring meal service daysSupporting delivery readiness within required timeframesMaintaining professional standards when interacting with facility staff or customers Key Performance Indicators:Meal accuracy: 97%On-time meal readiness: 98%Menu compliance:100%Proper packaging and labeling: 98%Customer issue escalation within required timeframe:100% 7. Delivery Readiness, DoorDash, and Direct Order Support The Charmed Table may fulfill orders through DoorDash, direct delivery, catering delivery, group home delivery, or other platforms. Cook 3 is responsible for ensuring orders are accurate, properly packaged, and ready on time during assigned shifts. Responsibilities include:Preparing delivery orders accuratelyEnsuring packaging meets Company standardsConfirming labels, items, sides, portions, and special instructionsSupporting timely staging for pickup or deliveryCommunicating order problems quicklyMaintaining quality so food arrives in good conditionSupporting delivery platform menu consistency as assigned DoorDash and direct delivery orders must not be treated as secondary work. They are part of customer-facing operations and affect revenue, ratings, and growth. Key Performance Indicators:Delivery order accuracy: 97%On-time order readiness: 95%Packaging accuracy: 98%Complaint/error rate: 3%Customer rating support standard: 4.5 average where applicable 8. Food Safety, HACCP, Temperature Control, and Sanitation Cook 3 must maintain strict food safety discipline at all times. This includes safe food handling, proper cooking temperatures, proper holding temperatures, sanitation, cross-contamination prevention, allergen awareness, and accurate documentation. Responsibilities include:Following HACCP procedures and Company food safety standardsTaking and documenting required temperaturesEnsuring hot and cold foods are held safelyEnsuring delivery foods leave the kitchen within safe temperature rangesMaintaining clean and sanitized work areasPreventi