Lead Cook

SUMMARY: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. 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.WORKING CONDITIONS/PHYSICAL EFFORT:This position is designated as essential personnel and, during inclement weather and emergency situations, is required to be available to the University as needed.This position requires long periods of standing and walking, and the ability to lift 50 lbs., in conditions that are often, hot, humid, or cold. Must be able to safely use and operate typical kitchen tools and equipment. Must be able to work outdoors in varying weather conditions, on occasion.QUALIFICATIONS:Ability to lead/manage othersIntermediate knowledge of culinary techniques and practices.Proficient in English written and verbal communication skillsStrong verbal communication and listening skillsPossesses flexibility to work in a fast paced, dynamic environmentFriendly and service-orientedDemonstrates a high commitment to qualityKnowledge of culinary techniques and practicesKnowledge of and ability to exercise creativity in food presentation, idea generation, and menu planningKnowledge of supplies, equipment, and/or services ordering and inventory controlSkilled in the planning, production, and presentation of high quality food for meals and receptions for more than 1,000 guestsKnowledge of safe food handling practices and HACCP proceduresAbility to use computerized food production softwareEDUCATION & EXPERIENCE:High school diploma or GED.Associate degree in the culinary arts field preferred but not required.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. (This is dependent on the assigned unit.)SALARY STRUCTURE:Pay Grade 3 (Hiring Range $19.25 to $21.50 per hour)WORK HOURS:Full Time, Non-ExemptSunday - Saturday, Hours vary, rotating weekends #J-18808-Ljbffr University of Richmond