Lead Cook - Dining Services - 500934
Lead Cook - Dining Services - 500934
The Lead Cook is a member of Dining Service’s food production team and ensures that all meals are produced in a timely manner according to specified recipes. Lead Cook assists the Sous Chef in the planning and execution of daily food production, and directs, assigns work to, and supervises the kitchen production staff in the absence of the Sous Chef.
In the assigned unit, this position may perform some or all of the following:
- Cooks and prepares food as directed according to established recipes, special dietary or nutritional restrictions, or numbers of portions. Adheres to forecasted amounts as indicated on production sheets, employs quality food preparation and presentation techniques, and follows established food safety practices.
- Accurately completes daily production records.
- Maintains food cost by utilizing best practices in food production.
- Maintains cleanliness of work areas: cleans; delegates daily cleaning duties to staff; maintains cleaning logs.
- Places orders and conducts inventories in the absence of Sous Chef.
- Collaborates with the Sous Chef to assign daily staff work assignments and break times.
- In the absence of the Sous Chef, assigns daily work tasks to production personnel and conducts daily standup meetings.
- Maintains a safe work environment and reports and/or rectifies safety hazards.
- Opens or closes kitchen daily.
- Performs other duties, as assigned.
- Ensures all production meets established standards.
- Ensures all safety procedures are implemented and followed.
- Assists the Sous Chef with supervision and training of department production staff.
WORKING CONDITIONS/PHYSICAL EFFORT:
This position requires long periods of standing and walking, and the ability to lift 50 lbs., in conditions that are often, hot, humid, or cold. Must be able to safely use and operate typical kitchen tools and equipment. Must be able to work outdoors in varying weather conditions, on occasion.
- Intermediate knowledge of culinary techniques and practices.
- Knowledge of and ability to exercise creativity in food presentation, idea generation, and menu planning.
- Knowledge of supplies, equipment, and/or services ordering and inventory control.
- Knowledge of and ability to exercise basic management principles, including leading and training staff.
- Knowledge of safe food handling practices and HAACP procedures.
- Skilled in the planning, production, and presentation of high quality food for meals and receptions for more than 1,000 guests.
- Skilled in reading, mathematics, and written and verbal communication.
- Ability to understand and follow written and verbal instructions and procedures.
- Ability to exercise flexibility and work under pressure to meet deadlines in a fast paced environment with frequent interruptions.
- Ability to provide a high level of customer service.
- Ability to monitor and/or maintain quality control standards.
- Ability to use computerized food production software.
EDUCATION & EXPERIENCE:
- High school diploma or GED.
- Associate degree in the culinary arts field preferred but not required.
- 3 years’ experience in high volume production in hotels, restaurants or college foodservice required.
- Safe food handler certification preferred, or certification obtained within one year of hire. (This is dependent on the assigned unit.)
- Full-time, non-exempt position
- Work hours are 11:30 a.m. to 8:30 p.m. with rotating days and weekends; 8 hrs./day; 40 hrs./week;
- This position is designated as essential personnel and, during inclement weather and emergency situations, is required to be available to the University as needed.
Pay Grade 3 (Hiring Range $15.00 to $16.00 per hour)
At the University of Richmond, we’re creative, inclusive, and determined. We’re Spiders, and our mission is to create positive change in the UR community and beyond. Located minutes from downtown Richmond, Virginia, the University of Richmond (www.richmond.edu) blends the intimacy of a small college with exceptional academic, research, and cultural opportunities usually found only at large institutions. There’s only one place like Richmond.
UR is committed to developing a diverse faculty, staff and student body, and to modeling an inclusive campus community which values the expression of differences in ways that promote excellence in teaching, learning, personal development and institutional success. In keeping with this commitment, our academic community welcomes candidates from diverse backgrounds and candidates who support diversity. EOE