Lead Cook in Spartanburg, South Carolina at Spartanburg Methodist College

Job Summary: 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.

Areas of Responsibility:

• In the absence of the Chef, will manage day-to-day kitchen operations, including food preparation, cooking, inventory management, and equipment maintenance.

• Will be responsible for preparing for and cooking lunch, catering, as well as managing 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 & 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.

Skills, Knowledge and Abilities:

• 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.

Working Conditions:

• May work long, irregular hours that include weeknights, weekends, and holidays.

• Must stand for extended periods.

• Are often exposed to hot and cold temperatures.

• Occasionally work near contaminants and hazardous equipment.

• Often work in a noisy and distracting environment.

Physical Requirements:

Physical demands of this position include 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.

Education and Experience:

• 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