Lead Cook

University of Richmond; United States; On-site; USD 55,159,000 - 61,606,000; Full time

Job summary

University of Richmond is seeking a Lead Cook to join the Dining Services food production team. The role assists the Sous Chef in planning and executing daily production and directs kitchen staff in the Sous Chef's absence.

The position requires lifting up to 50 lbs., standing for long periods, and working in hot, humid, or cold conditions. Pay Grade 3 with a $19.25–$21.50 hourly rate, full-time, non-exempt, Sunday–Saturday with rotating weekends.

Qualifications

• High school diploma or GED; Associate degree in culinary arts preferred.
• 3 years' experience in high-volume production in hotels, restaurants or college foodservice.
• Safe food handler certification preferred or obtained within one year of hire.

Responsibilities

• Lead and supervise kitchen production in the absence of the Sous Chef.
• Plan, execute daily food production and ensure meals meet recipes and quality.
• Direct staff and coordinate meals and receptions for large crowds.

Skills

Lead and manage staff

Culinary techniques

English communication

Fast-paced environment

HACCP and food safety

Education

High school diploma or GED

Associate degree in culinary arts (preferred)

Tools

Computerized kitchen software

Job description

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