Lead Cook - OPEN POOL

Colorado State University • Fort Collins, CO

3d • $43,896 - $48,286

About The Position

The Lead Cook serves as a working leader in a designated area of Residential Dining Services’ foodservice operation. The role prepares meals according to established menus, standardized recipes, and guidelines while organizing kitchen operations to support informed, prepared, and efficient staff. The Lead Cook upholds food quality, safety, sanitation, and customer service standards; supports ordering, inventory, and menu management systems; and provides indirect supervision, coaching, training, and scheduling support to culinary staff.

Residential Dining Services operates five dining centers, two convenience stores, a full bakeshop, and a warehouse. The department employs more than 1,000 employees and serves 12,000 meals per day to the 6,000 students who live on campus. This is an evergreen, open-pool posting. Applications will be reviewed as hiring needs arise, and vacant positions will be filled based on operational needs. The pool expires May 31, 2027.

Employment requires a pre-employment criminal background check and successful completion of a WorkSTEPS physical evaluation. The position is designated as essential services and may require reporting without delay or interruption to provide essential or emergency services. Extended shift hours and/or a modified swing shift may be required to meet departmental staffing requirements. The employee must obtain ServSafe Food Manager Certification within six months of hire and maintain it throughout employment.

Requirements

• At least one year of experience in a foodservice or retail operation.
• Must obtain ServSafe Food Manager Certification within six months of hire and maintain it throughout employment.
• Must successfully complete the pre-employment WorkSTEPS physical evaluation.
• Must complete a pre-employment criminal background check.
• Must report without delay or interruption when required to provide essential or emergency services.
• May be required to work extended shift hours and/or a modified swing shift.

Nice To Haves

• Work experience in a high-volume food production operation.
• Demonstrated ability to handle multiple activities and tasks with competing priorities.
• Demonstrated interpersonal and verbal communication skills for building and maintaining successful work relationships.
• Demonstrated experience providing memorable customer service interactions with customers and colleagues.
• Food safety certification such as ServSafe.

Responsibilities

• Prepare meals from menus and standardized recipes, ensuring quality, consistency, and timely service.
• Lead daily culinary operations and organize kitchen work.
• Assign tasks, train staff, and support a customer-focused work environment.
• Maintain and monitor food safety, sanitation, and HACCP compliance, including temperature logs and hazard identification.
• Manage food handling, storage, and documentation, including proper rotation, inventory accuracy, and system usage.
• Support procurement and inventory processes by monitoring stock levels and preparing items for future demand.
• Oversee kitchen operations, including opening and closing, equipment readiness, and production levels.
• Provide indirect supervision, coaching, training, and scheduling support to culinary staff.
• Participate in required training, certifications, and meetings.
• Perform other duties as assigned.

Benefits

• Colorado State University describes its benefits package as robust and highlights work-life balance; detailed benefit information and additional perks are available through linked resources.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed