Kitchen Lead & Culinary Supervisor

Aramark; Dublin (AL); On-site; USD 28,000 - 30,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401(k)

Paid parental leave

Disability coverage

Paid time off

Job summary

Aramark is seeking a Lead Cook to cook and prepare food using standard recipes and guidelines while following safety and sanitation procedures. The role may supervise staff and vary by location based on client needs and business operations.

Responsibilities include training staff, preparing ingredients, operating kitchen equipment, and ensuring food quality and safety. The position emphasizes teamwork, sanitation, and delivering excellent guest service.

Qualifications

• Previous supervisor experience preferred.
• Experience as a cook or related role required.
• Ability to work independently with limited supervision.
• Knowledge of basic food preparation, cooking methods, and food safety regulations.

Responsibilities

• Schedules and assigns daily work activities to staff and supervises tasks.
• Trains and guides staff on duties, safety, and cooking methods.
• Cooks and prepares food following recipes and guidelines.
• Sets up workstation with ingredients and equipment.
• Prepares ingredients by measuring, weighing, chopping, and peeling.
• Safely uses all food utensils including knives.
• Operates ovens, stoves, slicers, mixers, etc.
• Bakes, roasts, broils, steams, and uses various methods on foods.
• Arranges, garnishes, and portions food per guidelines.
• Stores food per safety policies.
• Cleans and sanitizes work areas, equipment, and utensils.
• Maintains excellent customer service with a positive attitude.

Skills

Supervisory experience

Cooking experience

Independent work

Food safety knowledge

Math and counting

/Communication skills

Job description

Aramark is seeking a Lead Cook to cook and prepare food using standard recipes and guidelines while following safety and sanitation procedures. The role may supervise staff and vary by location based on client needs and business operations.

Responsibilities include training staff, preparing ingredients, operating kitchen equipment, and ensuring food quality and safety. The position emphasizes teamwork, sanitation, and delivering excellent guest service.