Lead Cook-UNLV Residential

About the role

The Lead Cook is responsible for cooking and preparing food using standard recipes and production guidelines while adhering to food safety, handling, and sanitation procedures. The role includes safe use of knives and equipment such as grills, fryers, ovens, and broilers, and may involve supervising employees and delegating responsibilities. Duties can vary by location based on client requirements and business needs.

Responsibilities

• Schedules and assigns daily work activities to staff and supervises the completion of tasks.
• Trains and guides staff on job duties, standard food safety and sanitation procedures, cooking methods, etc.
• Cooks and prepares food following production guidelines and standardized recipes.
• Sets up workstation with all needed ingredients and equipment.
• Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items.
• Safely uses all food utensils, including knives.
• Operates equipment such as ovens, stoves, slicers, mixers, and other cooking appliances.
• Bakes, roasts, broils, steams, and employs a variety of cooking methods on meats, vegetables, and other foods.
• Arranges, garnishes, and portions food following established guidelines.
• Properly stores food by following food safety policies and procedures.
• Cleans and sanitizes work areas, equipment, and utensils.
• Maintains excellent customer service with a positive attitude toward guests, customers, clients, and co‑workers.
• Follows Aramark safety policies and procedures, including food safety and sanitation.
• Ensures security of company assets.
• Produces and maintains work schedules and may prepare production records.

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, various cooking methods, and food safety regulations (proper handling, sanitation, and storage).
• Food safety certification required.
• Demonstrates basic math and counting skills.
• Effective interpersonal and communication skills, both written and verbal.
• Physical demands may include lifting, bending, pushing, pulling, and extended walking and standing.
• May require uniforms and/or use of personal protective equipment (PPE).