Lead Cook

University of Richmond

62d • $19 - $22 • Onsite

About The Position

The Lead Cook is a member of Dining Service’s food production team and ensures that all meals are produced in a timely manner according to specified recipes. The Lead Cook assists the Sous Chef in the planning and execution of daily food production, and directs, assigns work to, and supervises the kitchen production staff in the absence of the Sous Chef.

Requirements

• Ability to lead/manage others
• Intermediate knowledge of culinary techniques and practices.
• Proficient in English written and verbal communication skills
• Strong verbal communication and listening skills
• Possesses flexibility to work in a fast paced, dynamic environment
• Friendly and service-oriented
• Demonstrates a high commitment to quality
• Knowledge of culinary techniques and practices
• Knowledge of and ability to exercise creativity in food presentation, idea generation, and menu planning
• Knowledge of supplies, equipment, and/or services ordering and inventory control
• Skilled in the planning, production, and presentation of high quality food for meals and receptions for more than 1,000 guests
• Knowledge of safe food handling practices and HACCP procedures
• Ability to use computerized food production software
• High school diploma or GED.
• 3 years’ experience in high volume production in hotels, restaurants or college foodservice required.
• Safe food handler certification preferred, or certification obtained within one year of hire.

Nice To Haves

• Associate degree in the culinary arts field preferred but not required.

Responsibilities

• Ensures that all meals are produced in a timely manner according to specified recipes.
• Assists the Sous Chef in the planning and execution of daily food production.
• Directs, assigns work to, and supervises the kitchen production staff in the absence of the Sous Chef.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED