Lead Cook

richmond; United States; On-site; USD 27,000 - 30,000; Full time

Job summary

The Lead Cook at the University Dining Service leads food production and ensures meals are prepared on time according to recipes. You will assist the Sous Chef in planning and execution of daily production, and supervise kitchen staff in the Sous Chef's absence.

The role emphasizes HACCP compliance, high-volume service, and collaboration with a fast-paced team across dining operations.

Qualifications

• Demonstrates ability to lead kitchen staff in a high-volume setting.
• Knowledge of safe food handling and HACCP procedures.
• Experience with kitchen software and inventory control.

Skills

Lead/manage others

Culinary techniques

English communication

Verbal communication

Flexibility

Friendly & service-oriented

Commitment to quality

Creativity in presentation/menu

Inventory control

Food safety & HACCP

Computerized production software

Education

High school diploma or GED

Associate degree in culinary arts (preferred)

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-Exempt

Sunday - Saturday, Hours vary, rotating weekends