Lead Cook
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Before you apply
Salary$19 – $22/hr
LocationUR Main Campus
Work modeon-site
Typefull-time
SeniorityLead
Experience3+ yrs
Company size1,001–5,000 people
PostedSep 8, 2026 · 1mo ago
Verified live10h ago
At a glanceSummarised by Seekless from the posting.
Ability to lead/manage others
Intermediate knowledge of culinary techniques and practices
Proficient in English written and verbal communication skills
Strong verbal communication and listening skills
Possesses flexibility to work in a fast paced, dynamic environment
Friendly and service-oriented
Demonstrates a high commitment to quality
Knowledge of culinary techniques and practices
Knowledge of and ability to exercise creativity in food presentation, idea generation, and menu planning
Knowledge of supplies, equipment, and/or services ordering and inventory control
Skilled in the planning, production, and presentation of high quality food for meals and receptions for more than 1,000 guests
Knowledge of safe food handling practices and HACCP procedures
Ability to use computerized food production software
High school diploma or GED
3 years’ experience in high volume production in hotels, restaurants or college foodservice
Associate degree in the culinary arts field
Safe food handler certification
Skills
computerized food production software
Job Description
SUMMARY:
The Lead Cook is a member of Dining Service’s food production team and ensures that all meals are produced in a timely manner according to specified recipes. Lead Cook assists the Sous Chef in the planning and execution of daily food production, and directs, assigns work to, and supervises the kitchen production staff in the absence of the Sous Chef.
WORKING CONDITIONS/PHYSICAL EFFORT:
This position is designated as essential personnel and, during inclement weather and emergency situations, is required to be available to the University as needed.
Requirements
This position requires long periods of standing and walking, and the ability to lift 50 lbs., in conditions that are often, hot, humid, or cold. Must be able to safely use and operate typical kitchen tools and equipment. Must be able to work outdoors in varying weather conditions, on occasion.
QUALIFICATIONS:
•
Ability to lead/manage others
•
Intermediate knowledge of culinary techniques and practices.
•
Proficient in English written and verbal communication skills
•
Strong verbal communication and listening skills
•
Possesses flexibility to work in a fast paced, dynamic environment
•
Friendly and service-oriented
•
Demonstrates a high commitment to quality
•
Knowledge of culinary techniques and practices
•
Knowledge of and ability to exercise creativity in food presentation, idea generation, and menu planning
•
Knowledge of supplies, equipment, and/or services ordering and inventory control
•
Skilled in the planning, production, and presentation of high quality food for meals and receptions for more than 1,000 guests
•
Knowledge of safe food handling practices and HACCP procedures
•
Ability to use computerized food production software
EDUCATION & EXPERIENCE:
•
High school diploma or GED.
•
Associate degree in the culinary arts field preferred but not required.
•
3 years’ experience in high volume production in hotels, restaurants or college foodservice required.
•
Safe food handler certification preferred, or certification obtained within one year of hire. (This is dependent on the assigned unit.)
SALARY STRUCTURE:
Pay Grade 3 (Hiring Range $19.25 to $21.50 per hour)
WORK HOURS:
Full Time, Non-Exempt
Sunday - Saturday, Hours vary, rotating weekends