Lead Cook

University of Richmond; Richmond (VA); On-site; USD 26,000 - 29,000; Full time

Job summary

The University of Richmond’s Dining Services is seeking a Lead Cook to join the food production team. The role focuses on producing meals on a tight schedule, following specified recipes, and supporting the Sous Chef in planning daily production.

The Lead Cook will supervise kitchen staff in the Sous Chef’s absence, ensure high-volume output for meals and receptions, and apply safe food handling practices, HACCP standards, and creative plating while maintaining quality.

Qualifications

• Lead and manage others in a fast-paced kitchen.
• Intermediate knowledge of culinary techniques and practices.
• Proficient in English written and verbal communication
• Strong verbal communication and listening skills
• Flexibility to work in a fast paced, dynamic environment; friendly and service-oriented
• Demonstrates a high commitment to quality
• Knowledge of culinary techniques and practices
• Knowledge of and ability to exercise creativity in food presentation, idea generation, and menu planning
• Knowledge of supplies, equipment ordering and inventory control
• Skilled in planning, production, and presentation of high quality food for meals and receptions for more than 1,000 guests
• Knowledge of safe food handling practices and HACCP procedures
• Ability to use computerized food production software

Responsibilities

• Lead Cook is a member of the production team and ensures meals are produced in a timely manner according to recipes.
• Direct, assigns work to, and supervises kitchen staff in the absence of the Sous Chef.
• Assist the Sous Chef in planning and execution of daily food production.

Skills

Leadership

Culinary techniques

English communication

Food safety

Menu planning

Inventory control

Creativity in presentation

Team supervision

Quality assurance

Adaptability

Education

High school diploma or GED

Associate degree in culinary arts (preferred)

Tools

Food production software

Job description

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 others
• Intermediate knowledge of culinary techniques and practices.
• Proficient in English written and verbal communication skills
• Strong verbal communication and listening skills
• Possesses flexibility to work in a fast paced, dynamic environment Friendly and service-oriented
• Demonstrates a high commitment to quality
• Knowledge of culinary techniques and practices
• Knowledge of and ability to exercise creativity in food presentation, idea generation, and menu planning
• Knowledge of supplies, equipment, and/or services ordering and inventory control
• Skilled in the planning, production, and presentation of high quality food for meals and receptions for more than 1,000 guests
• Knowledge of safe food handling practices and HACCP procedures
• Ability to use computerized food production software

EDUCATION & 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