Lead Cook & Kitchen Supervisor

Aramark; Virginia (IL); On-site; USD 26,000 - 36,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

401(k) retirement plan

Paid time off

Job summary

Aramark is seeking a Lead Cook to prepare food following standard recipes and production guidelines, while strictly following food safety, handling, and sanitation procedures.

The Lead Cook may supervise staff, delegate tasks, and safely operate grills, fryers, ovens, and broilers; duties may vary by location based on client needs.

This role requires reliability, teamwork, and a solid knowledge of cooking methods, knife skills, and proper food storage, with emphasis on guest service.

Qualifications

• Experience in a lead cook role or supervisory position preferred.
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• Experience in a cook or related role is required.
• Knowledge of basic food preparation and sanitation regulations.

Responsibilities

• Schedules and assigns daily work activities to staff and supervises tasks.
• Trains staff on duties, food safety, and cooking methods.
• Cooks and prepares food following recipes and guidelines.
• Sets up workstation with ingredients and equipment.
• Prepares ingredients by measuring, weighing, and chopping.
• Operates ovens, stoves, and other kitchen equipment.
• Bakes, roasts, and uses various cooking methods.
• Maintains food storage according to safety policies.
• Keeps work areas clean and sanitary.
• Maintains excellent customer service and safety compliance.

Skills

Supervising staff

Food safety

Cooking methods

Knife handling

Independent work

Education

Food safety certification

Tools

Kitchen equipment

Job description

Aramark is seeking a Lead Cook to prepare food following standard recipes and production guidelines, while strictly following food safety, handling, and sanitation procedures.

The Lead Cook may supervise staff, delegate tasks, and safely operate grills, fryers, ovens, and broilers; duties may vary by location based on client needs.

This role requires reliability, teamwork, and a solid knowledge of cooking methods, knife skills, and proper food storage, with emphasis on guest service.