Lead Cook

Monroe County; City of Rochester (NY); On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player is seeking a dedicated food service supervisor to assist in overseeing the preparation and serving of meals in a dynamic environment. This role involves coordinating a team of cooks and ensuring that food quality meets established standards. The ideal candidate will have a strong background in food preparation and menu planning, along with the ability to manage inventory effectively. Join a team committed to delivering exceptional service and quality meals to residents and cafeteria areas. If you have a passion for culinary arts and leadership, this opportunity is perfect for you.

Qualifications

• High school diploma or equivalent required.
• Experience in large scale food preparation and cooking is essential.

Responsibilities

• Assist in supervising and coordinating food preparation and serving.
• Handle immediate problems in the absence of higher-level supervisors.

Skills

Supervision

Food Preparation

Menu Planning

Inventory Management

Education

High School Diploma

Associate's Degree in Food Service Administration

Job description

This is a food service position responsible for assisting with the supervision and coordination of the preparation, cooking and serving of hot and cold foods to resident service and/or cafeteria areas according to accepted standards of preparation and taste. Employees of this class participate in the preparation, cooking, and serving of hot and cold food items including menu planning, estimating food consumption, requisitioning foodstuffs and maintaining inventory. This position is distinguished from the Cook position by virtue of its responsibility for supervising other Cooks. This position is also responsible for handling any problems requiring immediate attention in the absence of a higher-level supervisor on the floor. Direct supervision is exercised over Cooks, Assistant Cooks and other food service employees. The employee reports directly to, and works under the general supervision of, the Supervising Cook or other higher-level staff member. Does related work as required.

Minimum Qualifications

Graduation from high school or possession of a high school equivalency diploma, plus, EITHER:

(A) Graduation from a regionally accredited or New York State registered college or university with an Associate's degree in Food Service Administration, Culinary Arts or a closely related field, plus one (1) year of paid full‑time or its part‑time equivalent experience in the preparation and cooking of a complete menu of foodstuffs for consumption on a large scale for a restaurant, hotel or institution, other than short order or fast food; OR,

(B) Three (3) years of paid full‑time or its part‑time equivalent experience as described in (A) above; OR,

(C) Any equivalent combination of training and experience as defined by the limits of (A) and (B) above.