Lead Cook: Culinary Leader & Kitchen Supervisor

Aramark; Norton (MA); On-site; USD 28,929 - 33,062; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

401(k) plan

Paid time off

Job summary

The Lead Cook at Aramark is responsible for cooking using standard recipes and production guidelines while following food safety, handling, and sanitation procedures. The role may supervise staff and delegate responsibilities, with duties adapting by location to client requirements and business needs.

Responsibilities include setting up workstations, preparing ingredients, operating ovens and grills, cooking with various methods, garnishing and portioning foods, maintaining safety and

Qualifications

• Prior supervision experience in food service preferred.
• Experience as a cook or related role required.
• Ability to work independently with minimal supervision.
• Solid knowledge of basic food preparation, cooking methods, and safety regulations.
• Food safety certification required.
• Good math and counting skills.
• Strong interpersonal and written and verbal communication skills.

Responsibilities

• Schedule and supervise daily staff activities and ensure task completion.
• Train staff on duties, safety procedures, cooking methods, and quality guidelines.
• Cook and prepare food according to recipes and production guidelines.
• Set up workstation with ingredients and equipment.
• Prepare ingredients by measuring, weighing, and chopping.
• Safely use knives and operate ovens, stoves, and mixers.
• Cook meats, vegetables, and other foods using diverse methods.
• Garnish, portion, and store food per guidelines.
• Maintain clean, sanitised work areas and equipment.
• Deliver friendly guest service and uphold Aramark policies.

Skills

Supervisory experience

Cook experience

Independent worker

Food safety knowledge

Math skills

Interpersonal skills

Job description

The Lead Cook at Aramark is responsible for cooking using standard recipes and production guidelines while following food safety, handling, and sanitation procedures. The role may supervise staff and delegate responsibilities, with duties adapting by location to client requirements and business needs.

Responsibilities include setting up workstations, preparing ingredients, operating ovens and grills, cooking with various methods, garnishing and portioning foods, maintaining safety and