Lead Cook & Kitchen Leader — Craft, Train, Excel

Aramark United States; United States; On-site; USD 42,000 - 56,000; Full time

Job summary

Aramark leads the culinary team with a Lead Cook role focused on executing recipes and production guidelines while upholding food safety and sanitation. The position may involve supervising staff and delegating responsibilities to meet daily production goals at client locations.

Ideal candidates will demonstrate strong cooking skills, knife proficiency, and a solid understanding of food safety, handling, and storage. Adaptability to site-specific requirements is essential for success.

Qualifications

• Experience supervising staff in a food-service setting.
• Knowledge of safe food handling, storage, and sanitation practices.
• Ability to work with standard recipes and production guidelines.
• Proven cooking methods and knife handling proficiency.

Responsibilities

• Schedule and assign daily activities to staff and supervise task completion.
• Train staff on safety procedures, cooking methods, and standards.
• Cook and prepare food following guidelines and recipes.
• Set up workstations with ingredients and equipment.
• Prepare ingredients by measuring, weighing, chopping, and peeling.
• Safely use knives and operate ovens, stoves, and other equipment.
• Bake, roast, broil, steam and employ diverse cooking methods.
• Plate, garnish, and portion food per guidelines.
• Store food correctly and maintain sanitation in all areas.
• Maintain excellent guest service and assist with safety compliance.

Skills

Supervisory experience

Cooking experience

Independent work

Food safety knowledge

Math skills

Communication skills

Education

Food safety certification

Job description

Aramark leads the culinary team with a Lead Cook role focused on executing recipes and production guidelines while upholding food safety and sanitation. The position may involve supervising staff and delegating responsibilities to meet daily production goals at client locations.

Ideal candidates will demonstrate strong cooking skills, knife proficiency, and a solid understanding of food safety, handling, and storage. Adaptability to site-specific requirements is essential for success.