Lead Cook

Responsible for planning and managing food preparation of a varied selection of food for our customers, training new staff, recording inventory, and supervision and leadership in the Chef’s absence.

** Job Responsibilities**:

- Provide leadership to the culinary team; Professional service and communication directly with customers to ensure their satisfaction with the product, quality and variety of food.
- Provide guidance to culinary team, including, food preparation and presentation, cooking techniques, recipe adherence, record keeping, and station set up / replenishment
- Prepares and cooks food for the dining facilities such as soups, daily menus, specials of the day, vegetables, sauces, gravies, etc., and ensures primary preparation for the entrée items to be completed the following day
- Clean, prep, and portion/carve a variety of meats, poultry and seafood for different methods of cooking such as grilling, roasting and stir fries
- Cook food items by roasting, baking, grilling, frying, sauteing and other cooking methods to specified recipes and standards
- Ensures appealing presentation on the service line
- Responsible to know specific menu items, daily features, all ingredients and known allergens, portion sizes, and is prepared to answer customer queries accurately
- Provides portion control instructions for servers; if a new item is introduced inform server as to ingredients
- Assists with maintaining adequate levels of product for all shifts this includes soups, daily menus, specials of the day, vegetables, sauces, gravies, pastries, pies etc.
- Responsible for the monitoring and recording holding temperatures of food prior to and during service; ensures a first-in, first out food rotation system and verifies all food products are properly dated and organized for quality assurance; Assists with the dating and storage of useable product at the end of each meal period
- Responsible for the monitoring and recording all maintenance logs on equipment within the kitchen and service line; completes preventative maintenance checklist
- Works with Chef to maintain kitchen organization, staff ability, and training opportunities
- Communicates with the Chef and Food Services Manager when customers have concerns or complaints
- Assists Chef with identifying necessary food supplies required for weekly production orders
- Complies with all health and safety requirements and guidelines for working safely (lifting, knife safety, wet floor procedures and hot oven safety)
- Uses personal protective and safety equipment as required
- Knows and follows safe work procedures that comply with all regulations
- Reports unsafe acts, conditions or equipment malfunction; report any injuries or illness immediately
- Uses the principles of sanitation; wash, rinse and sanitize dishes, equipment and tools and server line counters frequently and /or as needed throughout each shift to reduce cross contamination possibilities
- Ensures and assists with weekly and monthly cleaning schedules
- Perform other duties as assigned

** Qualifications**:
Enter Job Qualifications here

** Education**:
** About Aramark**:
** Northern Europe - Our Mission**

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

** Northern Europe - About Aramark