Lead Cook & Kitchen Supervisor

Aramark; Williamsburg (VA); On-site; USD 28,000 - 39,000; Full time

Job summary

Aramark is seeking a Lead Cook at The College of William & Mary in Williamsburg, VA to prepare food according to standard recipes and guidelines, supervise staff, and ensure safety and sanitation. The role involves operating grills, fryers, ovens, and other equipment, with responsibilities that may vary by location to meet client needs.

The position emphasizes leadership, adherence to food safety standards, and the ability to manage work schedules while maintaining high quality and guest service.

Qualifications

• Supervisor experience preferred.
• Cook or related role experience required.
• Ability to work independently with limited supervision.
• Knowledge of basic principles of food preparation, cooking methods, and food safety regulations.
• Food safety certification required.
• Good math and counting skills; strong communication is essential.

Responsibilities

• Schedules and assigns daily work activities to staff and supervises completion of tasks.
• Trains staff on job duties, safety, sanitation and cooking methods.
• Cooks and prepares food following recipes and production guidelines.
• Sets up workstation with ingredients and equipment.
• Prepares ingredients by measuring, weighing, and chopping.
• Operates ovens, stoves, slicers, mixers and other equipment.
• Maintains food safety policies and ensures proper storage of food.

Skills

Supervisor experience

Cook experience

Independent work

Food safety knowledge

Math skills

Interpersonal communication

Education

Food safety certification

Job description

Aramark is seeking a Lead Cook at The College of William & Mary in Williamsburg, VA to prepare food according to standard recipes and guidelines, supervise staff, and ensure safety and sanitation. The role involves operating grills, fryers, ovens, and other equipment, with responsibilities that may vary by location to meet client needs.

The position emphasizes leadership, adherence to food safety standards, and the ability to manage work schedules while maintaining high quality and guest service.