Lead Cook & Kitchen Supervisor

Aramark; Tempe, Northern (AZ, KY); Hybrid; USD 45,000 - 65,000; Full time

Job summary

Aramark is seeking a Lead Cook to prepare food with standard recipes and production guidelines, supervise staff, and ensure food safety and sanitation. The role involves knife handling, operating grills, ovens, and other equipment, and may vary by location.

Responsibilities include training staff on safety and cooking methods, setting up workstations, measuring ingredients, and maintaining quality and guest service. The position requires leadership and adherence to company policies.

Qualifications

• Previous supervisor experience preferred.
• Experience as a cook or related role required.
• Ability to work independently with limited supervision required.
• Proven knowledge of basic food preparation and safety regulations.
• Demonstrates effective interpersonal and communication skills, both written and verbal.

Responsibilities

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

Skills

Supervisory experience

Cook experience

Independent work

Math and counting

Interpersonal communication

Food safety certification

Education

Food safety certification

Job description

Aramark is seeking a Lead Cook to prepare food with standard recipes and production guidelines, supervise staff, and ensure food safety and sanitation. The role involves knife handling, operating grills, ovens, and other equipment, and may vary by location.

Responsibilities include training staff on safety and cooking methods, setting up workstations, measuring ingredients, and maintaining quality and guest service. The position requires leadership and adherence to company policies.