Lead Cook – High-Volume Campus Dining

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

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.