Lead Cold Room Worker

Brigham Young University (BYU) is the flagship higher education institution of The Church of Jesus Christ of Latter-day Saints, recognized globally for its exceptional academic programs and deep-rooted commitment to gospel-centered values. Founded with a mission to assist individuals in their quest for perfection and eternal life, BYU is dedicated not only to academic excellence but also to fostering a community that nurtures faith, learning, and personal growth. Situated on a beautiful and historic campus, BYU offers an inspiring and supportive environment that encourages employee development, spiritual growth, and a culture of belonging through weekly devotionals and numerous opportunities for professional advancement. The university strongly prefers to hire faithful members of The Church of Jesus Christ of Latter-day Saints who are dedicated to its mission and values.

The role of Lead Cold Room Worker at BYU is a supervisory position focused on overseeing the daily production of sandwiches, salads, and other take-out food items within the university's food services. This key position is responsible for managing the wrapping and sorting of finished goods, ensuring that all food preparation processes meet safety and efficiency standards. Reporting directly to and working under the guidance of the Sous Chef, the Lead Cold Room Worker is integral to maintaining smooth food production operations and delivering quality products to the shipping department. This role includes supervising and training student employees, guiding them in food safety, general safety, and effective work practices. Additionally, the Lead Cold Room Worker is responsible for managing equipment maintenance schedules, troubleshooting issues such as equipment malfunctions or personnel shortages, and adapting processes to optimize the use of labor hours efficiently.

The position requires a firm commitment to BYU's mission and values, as well as at least two years of experience working in culinary or manufacturing-related fields. Preferred candidates may hold a Culinary Arts Degree or American Culinary Federation (ACF) Certification. Physically, this role demands moderate effort due to frequent handling of medium weight objects, sometimes requiring work in cold and variable temperature environments while using specialized equipment. Employees can expect a dynamic work setting that balances production line management, culinary support, equipment troubleshooting, and special event assistance. Compensation ranges from $20.50 to $26.50 per hour depending on experience and expertise.

In return, BYU offers a comprehensive benefits package that includes 401(k) contributions with automatic university matching, generous vacation, sick leave, and paid holidays, as well as excellent health care options including medical, dental, short and long-term disability coverage. Additional benefits include tuition assistance for employees and families, employee assistance programs, wellness programs, free on-campus parking, free public transit passes for employees and dependents, and discounts on university events and merchandise. This position exemplifies BYU’s commitment to creating a meaningful and rewarding workplace for its staff while delivering exceptional food service within a respected educational institution.