Lead Cook & Kitchen Supervisor

Aramark; Washington (District of Columbia); On-site; USD 32,000 - 45,000; Full time

Job summary

Aramark in Washington, DC seeks a Lead Cook to prepare meals per standard recipes and guidelines, while upholding strict food safety and sanitation practices. You may supervise staff, assign tasks, and adapt duties based on client needs and location.

The role requires safe knife handling and operation of grills, ovens, and other kitchen equipment to deliver consistent quality and service for guests.

Qualifications

• Experience supervising staff in a kitchen or related role.
• Prior cook or related role required.
• Ability to work independently with minimal supervision.
• Knowledge of basic food preparation principles, cooking methods, and sanitation regulations.
• Food safety certification is required.
• Demonstrates basic math and counting skills.
• Demonstrates effective written and verbal communication.

Responsibilities

• Schedule and supervise daily activities of staff.
• Train staff on job duties and safety procedures.
• Cook and prepare food using standardized recipes.
• Set up workstation with ingredients and equipment.
• Prepare ingredients by measuring, weighing, and trimming.
• Safely handle knives and food utensils.
• Operate ovens, stoves, and mixers.
• Cook using multiple methods (bake, roast, broil, steam).
• Garnish and portion food according to guidelines.
• Store food properly following safety policies.
• Clean and sanitize work areas and equipment.
• Maintain positive customer service and guest relations.
• Follow Aramark safety policies including food safety and sanitation.

Skills

Supervisory experience

Cooking experience

Independence

Food safety

Food safety certification

Basic math

Communication

Job description

Aramark in Washington, DC seeks a Lead Cook to prepare meals per standard recipes and guidelines, while upholding strict food safety and sanitation practices. You may supervise staff, assign tasks, and adapt duties based on client needs and location.

The role requires safe knife handling and operation of grills, ovens, and other kitchen equipment to deliver consistent quality and service for guests.