Job Description SUMMARY: 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. WORKING CONDITIONS/PHYSICAL EFFORT: This position is designated as essential personnel and, during inclement weather and emergency situations, is required to be available to the University as needed. 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. QUALIFICATIONS: Ability to lead/manage others Intermediate knowledge of culinary techniques and practices. Proficient in English written and verbal communication skills Strong verbal communication and listening skills Possesses flexibility to work in a fast paced, dynamic environment Friendly and service-oriented Demonstrates a high commitment to quality 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 Skilled in the planning, production, and presentation of high quality food for meals and receptions for more than 1,000 guests Knowledge of safe food handling practices and HACCP procedures 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.) SALARY STRUCTURE: Pay Grade 3 (Hiring Range $19.25 to $21.50 per hour) WORK HOURS: Full Time, Non-Exempt Sunday - Saturday, Hours vary, rotating weekends Located just minutes from downtown Richmond, Virginia, the University of Richmond blends the intimacy of a small college with exceptional academic, research, and cultural opportunities usually found only at large institutions. The mission of the University of Richmond is to educate in an academically challenging, intellectually vibrant, and collaborative community dedicated to the holistic development of students and the production of scholarly and creative work. A Richmond education prepares students for lives of purpose, thoughtful inquiry, and responsible leadership in a diverse world. Our strategic priorities are academic excellence, belonging and community, access and affordability, well-being, and experiential learning and community engagement. These priorities, coupled with strong benefits, makes the University of Richmond an employer of choice in the Richmond area. UR is a private, highly selective, liberal arts university with a welcoming spirit that prizes diversity of experience and thought. With more than 60 undergraduate majors and an average undergraduate class size of 15 students, the University provides a collaborative learning and research environment unlike any other in higher education, offering students an extraordinary combination of the liberal arts with law, business, leadership studies, and continuing education. The University of Richmond ranks number 30 among the nation’s best liberal arts colleges by US News and World Report, one of many accolades that showcases Richmond as a premiere place to grow professionally and personally.

Lead Cook.

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