The Lead Cook position acts as a leader over a defined area of a foodservice operation to assure the highest standards of quality and customer service are achieved. The Lead Cook will be responsible to organize their area to assure staff are well informed and prepared, assure quality standards are met, actively cook foods according to established guidelines, model exemplary customer service, uphold food safety and cleanliness standards, indirectly supervise others, and coach and train staff.

Essential Duties:

• Area Leadership: Indirectly supervise Cooks, Foodservice Workers, Temporary Hourly Employees, and Student Employees within a defined work area. Model appropriate behaviors that uphold the University's Principles of Community. Guide the food production and service for Cooks, Foodservice Workers, Temporary Hourly Employees, and Student Employees in a defined work area. Train and coach employees that are indirectly supervised on food production, quality, safety, and proper and safe use of production equipment.
• Food Production: Actively prepare foods using skills that include, but are not limited to, baking, roasting, sautéing, frying, grilling, broiling, steaming, chopping, measuring, and mixing. Assure foods that are served always meet the highest standards of quality and appearance.
• Customer Service: Always offer exemplary customer service. Establish and nurture a positive relationship with students, customers, and colleagues.
• Training, Certification, and Other Duties: Attend assigned and voluntary training sessions to continue improving knowledge and skills. Successfully obtain and maintain the ServSafe food safety certification while employed as a Lead Cook.

• Training and ongoing development opportunities.
• Food safety certification through ServSafe.
• Commitment to a diverse and inclusive community.

• One year of experience in a foodservice operation.
• Leadership skills with a positive attitude.
• Ability to mentor and train others.
• Two or more years of experience as a cook or work leader.
• Experience in a high-volume foodservice operation.
• Food safety certification such as ServSafe.
• Demonstrated interpersonal and verbal communication skills.
• Exemplary customer service skills.