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At a glance
Requirements
Credentials this posting asks for.
Job overview
Wegmans is hiring a Lead Cook Trainee. The Lead Cook Trainee will assist sous chefs, follow recipes, educate customers and staff, and manage employee performance while learning kitchen operations in a structured six‑month training program.
Key focus areas include Assist the sous chefs in running the kitchen and managing employees, Follow recipes and proper cooking techniques to ensure consistent product quality, and Educate customers and employees on products and meal solutions.
Important skills include Food Safety And Quality Assurance Knowledge. Preferred (not required): Running The Kitchen, Managing Employees, Following Recipes, and Proper Cooking Techniques.
Skills & qualifications
Skills
Qualifications
Full job description
Location:
4979 West Taft Road Liverpool, NY 13088
Availability Requirement for this role:
Morning, afternoon, evening (includes weekends).
Age Requirement:
Must be 18 years or older
Time Type:
Full time
Pay Range:
$21.75 - $22.50 / hour
Why Work Here Working at Wegmans provides opportunities to grow, flexible scheduling, incredible benefits, and the experience of working for a company with a reputation you can be proud of.
Job Description: Note: Candidates must be available for placement at any of the 9 Syracuse locations.
As a culinary leader in our kitchen, you are a team player and positive role model that ensures the development and education of the cooks. You will assist with bottom line profitability and make sure we are only serving the best products to our customers. If you are looking for an opportunity where the store is your pantry, the work is exciting and meaningful with some of the best culinarians in the industry, this could be the role for you!
This is an entry-level structured training program designed to be completed within 6 months with support from a mentor and trainer. Successful program completion will result in placement as a Lead Cook in our prepared foods area.
What You'll Do
- Assist the sous chefs in running the kitchen and managing employees, overseeing the operations in the absence of the sous chef
- Follow recipes and proper cooking techniques to ensure products are consistently prepared to showcase our high standards and giving our guests a meal they can’t find elsewhere
- Educate customers and employees on products, share knowledge to offer complete meal solutions and suggest ways for them to prepared meal items incorporating items from different departments.
- Manage employee performance by providing resources, training, feedback and development opportunities
Requirements
- 2 or more years’ experience as a prep or line cook
- Food safety and quality assurance knowledge
Preferred Qualifications
- Associate's or bachelor’s degree in culinary arts
- Experience working in a multi-faceted food service facility, including restaurant, hotel, country club, etc.
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