Lead Cook & Kitchen Supervisor

Aramark; Charleston (SC); On-site; USD 42,000 - 54,000; Full time

Job summary

The Lead Cook at Aramark in Charleston, SC is responsible for preparing food per recipes and guidelines while upholding food safety and sanitation. The role may supervise staff and adapt duties by location to meet client needs.

The position requires candidates to manage daily tasks, train staff on safety and cooking methods, and ensure consistent quality and service for guests across shifts.

Qualifications

• Supervisory experience in a related role preferred.
• Experience as a cook or related role required.
• Ability to work independently with limited supervision.
• Proven knowledge of basic food preparation, cooking methods, and food safety regulations.
• Food safety certification required.

Responsibilities

• Schedules and assigns daily work activities to staff and supervises the completion of tasks.
• Trains and guides staff on job duties, food safety, and sanitation procedures.
• Cooks and prepares food following production guidelines and standardized recipes.
• Sets up workstation with all needed ingredients and equipment.
• Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items.
• Safely uses all food utensils including knives.
• Operates equipment such as ovens, stoves, slicers, mixers, etc.
• Bakes, roasts, broils, steams, and uses a variety of cooking methods on meats, vegetables, and other foods.
• Arranges, garnishes, and portions food following established guidelines.
• Stores food properly following safety policies.
• Cleans and sanitizes work areas, equipment, and utensils.
• Maintains excellent customer service with a positive attitude toward guests and coworkers.
• Follows Aramark safety policies and procedures.

Skills

Supervisory experience

Food preparation

Food safety knowledge

Communication skills

Math basics

Job description

The Lead Cook at Aramark in Charleston, SC is responsible for preparing food per recipes and guidelines while upholding food safety and sanitation. The role may supervise staff and adapt duties by location to meet client needs.

The position requires candidates to manage daily tasks, train staff on safety and cooking methods, and ensure consistent quality and service for guests across shifts.