Lead Cook: High-Volume Dining & Menu Innovation

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

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.