Lead Cook

Job Description

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

• Schedules and assigns daily work activities to staff and supervises the completion of tasks.
• Trains and guides staff on job duties, standard food safety and sanitation procedures, cooking methods, etc.
• Cooks and prepares food following production guidelines and standardized recipes
• Sets up workstation with all needed ingredients and equipment
• Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items
• Safely uses all food utensils including knives
• Operates equipment such as ovens, stoves, slicers, mixers, etc.
• Bakes, roasts, broils, steams, and uses a variety of cooking methods on meats, vegetables, and other foods
• Arranges, garnishes, and portions food following established guidelines
• Properly stores food by following food safety policies and procedures
• Cleans and sanitizes work areas, equipment, and utensils
• Maintains excellent customer service with a positive attitude towards guests, customers, clients, co-workers, etc.
• Follows Aramark safety policies and procedures including food safety and sanitation
• Ensures security of company assets
• Produces and maintains work schedules and may prepare production records.
  

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Qualifications

• 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
• Demonstrates basic math and counting skills
• Demonstrates effective interpersonal and communication skills, both written and verbal
  

This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE).

Education

About Aramark

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

About Aramark

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.

Job Summary:

The Lead Cook position is responsible for overall timing presentation and preparation of meals.

Essential Tasks and Responsibilities:

• Responsible for execution of the meal and understanding the timing of food production and must have all components ready for service

• Responsible for expediting and maintaining the amount of food produced based on forecasted demand during peak and non-peak service times

• Communicate with management to maintain the level of food quality that is expected

• Ensure daily communication between the day and night shifts regarding items that require additional cooking times and prep required for upcoming meals

• Communicate any issues to the staff which could affect the service before and after each meal

• Understand the food labeling procedures and ensure all product is labeled and stored correctly for use

• Knowledge of food product, identification, and acceptable level of food quality

• Must know methods of food preparation, cooking times, and portion sizes to ensure food is prepared in accordance with the recipe

• Cuts, trims, bones and carves meats and poultry for cooking

• Ensure food is stored at the appropriate temperature for the appropriate length of time and follow all food safety standards

• Evaluate front-of-house presentation and make changes to food displays as needed

• Maintains a clean, safe and sanitary work station, equipment and utensils

• Must be trained to safely operate all kitchen equipment (choppers, slicers ovens, steamers, knives, etc.)

• Ensure servers understand the correct portions when cutting, preparing, and serving items

• Communicate with management regarding food product that needs to be ordered for upcoming production plans

• Report to managers all safety hazards discovered in the location immediately

Additional Job Functions:

• Ability to lift up to 50 lbs and frequently lift, push, pull, or carry up to 30 lbs

• Ability to walk or stand for extended time periods, up to 6 hours

• Must be able to safely operate all kitchen equipment

• Must be able to read and follow recipes

• Must be able to follow written and verbal directions

• Cross-train at other stations at the location

• Work in other areas or departments as needed

• Completion of any task requested by a supervisor or member of the Aramark management team
  
  

Supervisory Responsibilities: Responsible for directing the kitchen staff, monitoring their performance, and giving appropriate feedback in regards to timing and preparation of food items. Consult with management about employee relations or staff scheduling issues.

Required Qualifications:

• Good interpersonal skills and ability to work in a team environment

• Time management skills

• Excellent customer service

• Minimum 1 year experience in the food service industry

• Ability to multi-task and work in a fast paced environment