Lead Cook

Location: Spartanburg, SC

About the role

The Lead Cook is second in command to the Executive Chef and ensures smooth day-to-day operations. They will assist in preparation as well as executing menu items in the kitchen. They will be responsible for cooking lunch during the week as well as Brunch/Dinner on Sundays. They are also responsible for ensuring recipe adherence, portion control, food waste management, and upholding food safety standards.

Responsibilities

• In the absence of the Chef, manage day-to-day kitchen operations, including food preparation, cooking, inventory management, and equipment maintenance.
• Prepare for and cook lunch, catering, as well as manage the entire cafeteria on weekend shifts.
• Ensure compliance with food safety and sanitation regulations, as well as college policies and procedures.
• Train and supervise kitchen staff, providing guidance and feedback to promote professional growth and development.
• Collaborate with Chef and Assistant Director for menu planning and inventory levels.
• Foster a positive work environment based on teamwork, respect, and open communication.
• Stay updated on culinary trends, industry best practices, and nutritional guidelines, and incorporate them into menu planning and food preparation techniques.
• Work closely with students, staff, and faculty to address dietary restrictions, allergies, and special event requirements.

Requirements

• Extensive knowledge of culinary techniques, food safety standards, and kitchen management principles.
• Strong leadership and interpersonal skills, with the ability to motivate and inspire a diverse team.
• Excellent organizational and time management abilities, with a focus on efficiency and productivity.
• Creative flair and passion for culinary innovation, with a commitment to delivering high-quality, flavorful meals.
• Ability to work collaboratively with cross-functional teams and adapt to changing priorities and requirements.
• Proficiency in menu planning, recipe development, and cost control.
• Understanding of dietary restrictions, food allergies, and special dietary needs.

Qualifications

• Experience as a Lead Cook or similar role in a high-volume food service environment, preferably in a university or large-scale cafeteria setting.
• Culinary degree or equivalent certification from a recognized culinary institution, strongly preferred.
• ServSafe certification or ability to attain.

Working Conditions

• May work long, irregular hours that include weeknights, weekends, and holidays.
• Must stand for extended periods.
• Often exposed to hot and cold temperatures.
• Occasionally work near contaminants and hazardous equipment.
• Often work in a noisy and distracting environment.

Physical Requirements

• Repetitive movements, bending, twisting, reaching overhead, and carrying weighted materials up to 50 lbs.
• Must be able to handle, control, or feel objects, tools, or controls.

About the College

Founded in 1911, Spartanburg Methodist College is a private residential liberal arts institution serving a diverse student population within the United Methodist Connection. Since its founding as the first co-op school in the nation, SMC has remained dedicated to its mission to connect education and employment. After over 100 years as an Associate Degree granting institution, the college launched its first bachelor's degree in 2019. SMC is growing significantly, adding new programs, and consistently evaluating operations because of a campus-wide commitment to innovation and a passion for designing all campus programs to serve its student population intentionally.