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About the Role
As a Lead Cook, you will help bring recipes to life, flex your culinary creativity, and nourish 50-70 boarding students daily. You will work with fresh, high-quality ingredients sourced from local suppliers and modern equipment, experimenting with a dynamic variety of global cuisines, flavors, and cooking styles in a supportive, high-energy environment. Our kitchen is a warm and engaging place committed to fostering a welcoming, kind, inclusive, and professional workplace.
Responsibilities
- Cook and prepare balanced, high-quality lunch and dinner for 50–70 boarding students using fresh ingredients from local suppliers, following established production guidelines and a 3-week recipe rotation featuring diverse global cuisines.
- Set up workstations with necessary ingredients and equipment.
- Measure, chop, trim, and peel ingredients safely using proper knife skills and culinary equipment (ovens, stoves, slicers, mixers).
- Bake, roast, broil, steam, and execute diverse cooking techniques across various international cuisines.
- Arrange, garnish, and portion food consistent with portion-control standards.
- Provide daily oversight and guidance to kitchen support staff (e.g., prep cooks, dishwashers, servers) during shift operations.
- Foster a positive, supportive work environment, ensure tasks are completed efficiently, and help onboard or train new team members.
- Strictly adhere to the school’s allergy management plan and cross-contamination protocols.
- Identify major allergens in menu items, ingredients, and recipes to ensure safe preparation for students with specific dietary restrictions or food allergies.
- Clearly label allergen-free dishes and maintain transparent communication with the team regarding allergen safety.
- Model strong professionalism, a collaborative mindset, and bring contagious, positive energy to the culinary team and student body while promoting a kind and inclusive environment.
- Adhere to all food safety guidelines, proper food storage, and kitchen sanitation practices.
- Clean and sanitize workstations, tools, and equipment throughout and after service shifts.
- Assist team members during peak service hours, maintain excellent customer service toward students and staff, and safeguard kitchen assets.
Requirements
- 3–5 years of experience in high-volume cooking, institutional dining, or a related culinary role.
- Experience or demonstrated capability in providing guidance, daily oversight, and onboarding to kitchen support staff.
- Strong understanding of standard food preparation principles, diverse global cooking techniques, and strict food safety handling/storage practices.
- Knowledge of food allergens, safe handling procedures to prevent cross-contact, and experience working within a formal food allergy plan.
- Valid Food Safety Certification (or ability to acquire upon hire).
Work Type
- Full-Time
Salary/Compensations
- $22.50 – $24.50 / hour
- $19.75 - $22.25
About the Company
- Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.
- The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world.
- Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.
- We believe a career should develop your talents, fuel your passions, and empower your professional growth.
- Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.
Equal Opportunity
- At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company.
- We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.