Lead Cook: High-Volume Dining & Menu Leadership

University of Richmond; Richmond (VA); On-site; USD 27,000 - 30,000; Full time

Job summary

University of Richmond is seeking a Lead Cook to join the Dining Services food production team. The role ensures meals are prepared on time according to recipes and guides the kitchen crew in the absence of the Sous Chef.

Responsibilities include planning and coordinating daily production, supervising staff, maintaining high quality, and applying HACCP food safety standards in a fast-paced environment serving large events and meals for many guests.

Qualifications

• High school diploma or GED required.
• Associate degree in culinary arts preferred but not required.
• 3 years' high-volume production experience required.
• Safe food handler certification preferred, or obtained within one year of hire.

Responsibilities

• Lead and supervise kitchen staff in the absence of the Sous Chef.
• Assist in planning and executing daily food production to meet recipes and timelines.
• Direct staff, assign work, and ensure quality and efficiency during service.

Skills

Lead and team management

Culinary techniques

English communication

Quality commitment

Food safety (HACCP)

Creativity in presentation

Inventory control

Education

High school diploma or GED

Associate degree in culinary arts (preferred)

Tools

Food production software

Job description

University of Richmond is seeking a Lead Cook to join the Dining Services food production team. The role ensures meals are prepared on time according to recipes and guides the kitchen crew in the absence of the Sous Chef.

Responsibilities include planning and coordinating daily production, supervising staff, maintaining high quality, and applying HACCP food safety standards in a fast-paced environment serving large events and meals for many guests.