Lead Cook - OPEN POOL
About The Position
The Lead Cook serves as a working leader within a designated area of the foodservice operation, ensuring high standards of food quality, safety, and customer service. The role prepares meals according to established menus and guidelines while organizing kitchen operations so staff are informed, prepared, and working efficiently. The Lead Cook upholds food safety and cleanliness standards, supports ordering and inventory processes, and assists with menu management systems. The position also provides indirect supervision, coaching, training, and scheduling support to culinary staff to promote strong performance and teamwork. Residential Dining Services (RDS) operates five dining centers, two convenience stores, a full bakeshop, and a warehouse. Its team of more than 1,000 employees serves 12,000 meals per day to the 6,000 students living on campus. This is an evergreen posting: applications are reviewed as hiring needs arise, and qualified applicants may be contacted when a suitable opportunity becomes available. The pool expires May 31, 2027; applicants who wish to be considered after that date must reapply. This position is designated as an essential service role and requires reporting without delay or interruption to provide essential or emergency services. The position may require extended shift hours and/or a modified swing shift to meet staffing requirements. New hires must complete a criminal background check and successfully complete the WorkSTEPS pre-employment physical evaluation. 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.
- Obtain ServSafe Food Manager Certification within six months of hire and maintain it throughout employment.
- Complete a pre-employment criminal background check.
- Successfully complete the WorkSTEPS pre-employment physical evaluation.
- Report without delay or interruption when required to provide essential or emergency services.
- Be available for extended shift hours and/or a modified swing shift as required by departmental staffing needs.
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 assign tasks to staff.
- 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, ensuring proper rotation, inventory accuracy, and system usage.
- Support procurement and inventory processes by monitoring stock levels and preparing items for future demand.
- Oversee kitchen opening and closing, equipment readiness, and production levels.
- Participate in required training, certifications, and meetings.
- Provide supervision to cooks, foodservice workers, temporary hourly employees, and student employees in a defined work area.
- Perform other duties as assigned.
Benefits
- Robust benefits package
- Work-life balance
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
