Lead Cook & Kitchen Team Leader

Aramark Corporation; San Marcos, Northern (TX, KY); Hybrid; USD 42,000 - 54,000; Full time

Job summary

Aramark Corporation is seeking a Lead Cook to manage food preparation and supervision in a fast-paced kitchen. You will follow standard recipes and safety guidelines while handling equipment such as ovens and grills.

The role requires leadership, adherence to sanitation standards, and positive guest service. Responsibilities include coordinating staff, training on safe cooking practices, and maintaining production records.

Qualifications

• Must have previous supervisor experience in a related role.
• Experience as a cook or related role required.
• Ability to work independently with limited supervision.
• Knowledge of basic food preparation, various cooking methods, and food safety regulations.
• Food safety certification required.
• Strong math and counting skills.
• Strong interpersonal and written/verbal communication skills.

Responsibilities

• Schedules and supervises daily activities and assigns tasks.
• Trains staff on food safety, sanitation, and cooking methods.
• Cooks and prepares food following recipes and guidelines.
• Sets up workstation with ingredients and equipment.
• Prepares ingredients by measuring, weighing, chopping, trimming, and peeling.
• Safely uses all food utensils including knives.
• Operates ovens, grills, slicers, mixers and other equipment.
• Bakes, roasts, steams and uses various cooking methods on foods.
• Garnishes and portions food according to guidelines.
• Stores food following safety policies and procedures.
• Cleans and sanitizes work areas and equipment.
• Maintains excellent customer service with a positive attitude.

Skills

Supervisor experience

Cook experience

Math skills

Communication skills

Independent work

Job description

Aramark Corporation is seeking a Lead Cook to manage food preparation and supervision in a fast-paced kitchen. You will follow standard recipes and safety guidelines while handling equipment such as ovens and grills.

The role requires leadership, adherence to sanitation standards, and positive guest service. Responsibilities include coordinating staff, training on safe cooking practices, and maintaining production records.