Lead Cook

University of Richmond; Richmond (VA); On-site; USD 40,000 - 45,000; Full time

Benefits offered by this job

Essential personnel

Job summary

University of Richmond is seeking a Lead Cook to join Dining Services. The role oversees daily food production, assists the Sous Chef with planning, and directs kitchen staff to ensure timely meals meeting quality standards.

Candidates should have strong leadership, culinary knowledge, and excellent communication. Must thrive in a fast-paced, high-volume environment and understand HACCP practices.

Qualifications

• Requires ability to lead and manage others.
• Intermediate culinary techniques and practices knowledge.
• Strong English written and verbal communication skills.

Responsibilities

• Lead and supervise kitchen production, especially in the absence of the Sous Chef.
• Assist in planning and executing daily food production and meal service.
• Direct and assign work to kitchen staff to ensure timely meals and high quality presentation.

Skills

Leadership

Communication

Flexibility

Quality focus

Creativity

Menu planning

Inventory control

Food presentation

HACCP knowledge

English proficiency

Education

High school diploma or GED

Associate degree in culinary arts

Tools

Computerized 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 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