Lead Cook: Lead Kitchen Team & Culinary Mastery

Aramark Correctional Services; Winston-Salem (NC); On-site; USD 38,000 - 52,000; Full time

Job summary

Aramark Correctional Services seeks a Lead Cook to prepare food using standardized recipes and production guidelines while upholding safety and sanitation standards. The role may supervise staff and delegate tasks, depending on location requirements.

Responsibilities include training staff, operating kitchen equipment, measuring and preparing ingredients, and ensuring proper food storage. Physical duties and PPE may be required, with a strong emphasis on quality, safety, and guest satisfaction.

Qualifications

• Previous supervisor experience in a related role preferred.
• Experience as a cook or related role required.
• Ability to work independently with limited supervision required.
• Proven knowledge of basic principles of food preparation, cooking methods, and food safety regulations.

Responsibilities

• Schedules and assigns daily work activities to staff and supervises completion of tasks.
• Trains and guides staff on job duties and sanitation procedures.
• Cooks and prepares food following recipes and production guidelines.
• Sets up workstation with ingredients and equipment.
• Prepares ingredients by measuring, weighing, chopping, and peeling food items.
• Safely uses all food utensils including knives.
• Operates ovens, stoves, slicers, mixers and other equipment.
• Bakes, roasts, broils, steams and uses varied cooking methods.
• Arranges, garnishes, and portions food following guidelines.
• Stores food per 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

Food safety regulations

Food safety certification

Math skills

Interpersonal and communication

Job description

Aramark Correctional Services seeks a Lead Cook to prepare food using standardized recipes and production guidelines while upholding safety and sanitation standards. The role may supervise staff and delegate tasks, depending on location requirements.

Responsibilities include training staff, operating kitchen equipment, measuring and preparing ingredients, and ensuring proper food storage. Physical duties and PPE may be required, with a strong emphasis on quality, safety, and guest satisfaction.