Large-quantity batch cooking and kitchen leadership define this Aramark Lead Cook position serving Dalhousie University Agriculture in Truro.
As Cook 1, you will prepare meats, vegetables, and other foods through baking, roasting, broiling, steaming, and additional methods. The position includes ingredient preparation, workstation setup, portioning, equipment operation, protected food storage, and sanitation. Leadership experience and a genuine commitment to customer service are assets.
Key Responsibilities: Cook and prepare food according to standardized recipes
Measure, weigh, mix, chop, trim, and peel ingredients
Bake, roast, broil, steam, arrange, garnish, and portion foods
Safely handle knives, utensils, and kitchen equipment
Maintain positive customer service with guests and coworkers
Requirements: Five-plus years of culinary experience
Required experience with large-quantity batch cooking
Leadership experience as contributor or people manager
Valid WHMIS and Food Safe certification preferred
Ability to work supervised and unsupervised
Bring batch cooking, equipment operation, and kitchen leadership skills to Aramark’s Dalhousie University Agriculture food services team.

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📌 Batch Cooking Lead Chef Aramark (Nova Scotia)
🏢 Aramark
📍 Nova Scotia