Lead Cook - University of South Carolina

Lead Cook - University of South Carolina

The lead cook is responsible for cooking and preparing food using standard recipes and production guidelines while following food safety, food handling, and sanitation procedures. The individual in this role should safely handle knives and equipment including grills, fryers, ovens, broilers, etc. The lead cook may supervise employees and delegate responsibilities. The responsibilities of the position may vary by location based on client requirements and business needs.

Job responsibilities include scheduling and assigning daily work activities to staff and supervising the completion of tasks. The lead cook trains and guides staff on job duties, standard food safety and sanitation procedures, cooking methods, etc. They cook and prepare food following production guidelines and standardized recipes. They set up workstations with all needed ingredients and equipment, prepare ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items, and safely use all food utensils including knives. They operate equipment such as ovens, stoves, slicers, mixers, etc. They bake, roast, broil, steam, and use a variety of cooking methods on meats, vegetables, and other foods. They arrange, garnish, and portion food following established guidelines, properly store food by following food safety policies and procedures, clean and sanitize work areas, equipment, and utensils, and maintain excellent customer service with a positive attitude towards guests, customers, clients, co-workers, etc. They follow Aramark safety policies and procedures including food safety and sanitation, ensure security of company assets, produce and maintain work schedules, and may prepare production records.

Qualifications include previous supervisor experience in a related role preferred, experience as a cook or related role required, ability to work independently with limited supervision required, proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage, food safety certification required, basic math and counting skills, and effective interpersonal and communication skills, both written and verbal.