Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $19.48 - $1.00
Benefits
competitive pay
opportunities for professional development
Participation in culinary competitions and conferences
Supportive team environment
Health Insurance
Paid Time Off
Employee meal discounts
Job Description
Campus Dining and Three Pillars Catering are premier providers of culinary services within a dynamic educational environment. Known for delivering high-quality meals to students, faculty, staff, and visitors, both entities prioritize customer satisfaction and culinary excellence. As part of a larger university or institutional food service operation, these organizations focus on innovation in campus dining and catering, emphasizing sustainability, inclusivity, and fresh, healthy options. Employees enjoy professional growth opportunities such as participation in industry and collegiate conferences as well as national culinary competitions, empowering them to sharpen their culinary skills and advance their careers in hospitality and food service.
The Lead Cook position offers an engaging role for culinary professionals looking to elevate their career path. This role is at the core of the meal production process, ensuring quality, consistency, and safety in food preparation. The Lead Cook manages high-volume cooking operations by following standardized recipes and preparing large batches of food. The position requires overseeing prep sheets and production workflows to maintain efficiency during busy service times. Teamwork and strong communication skills are vital as this role involves delegating tasks and collaborating with kitchen staff to meet service goals.
The Lead Cook must have a solid background in multiple cooking methods including sautéing, roasting, frying, broiling, braising, steaming, stewing, cold food preparation, and food presentation. Expertise in professional knife handling, meat slicing, and maintaining sanitation standards is essential. Attention to detail in correctly identifying food products and complying with food safety regulations helps prevent foodborne illnesses. The role calls for an individual passionate about culinary arts and dedicated to providing superior customer service. Starting at a competitive pay rate of $19.48 per hour, this opportunity also fosters personal and professional development in a supportive work environment dedicated to culinary innovation and team growth.
The Lead Cook position offers an engaging role for culinary professionals looking to elevate their career path. This role is at the core of the meal production process, ensuring quality, consistency, and safety in food preparation. The Lead Cook manages high-volume cooking operations by following standardized recipes and preparing large batches of food. The position requires overseeing prep sheets and production workflows to maintain efficiency during busy service times. Teamwork and strong communication skills are vital as this role involves delegating tasks and collaborating with kitchen staff to meet service goals.
The Lead Cook must have a solid background in multiple cooking methods including sautéing, roasting, frying, broiling, braising, steaming, stewing, cold food preparation, and food presentation. Expertise in professional knife handling, meat slicing, and maintaining sanitation standards is essential. Attention to detail in correctly identifying food products and complying with food safety regulations helps prevent foodborne illnesses. The role calls for an individual passionate about culinary arts and dedicated to providing superior customer service. Starting at a competitive pay rate of $19.48 per hour, this opportunity also fosters personal and professional development in a supportive work environment dedicated to culinary innovation and team growth.
Job Requirements
- Minimum 3 years of professional cooking experience
- Ability to follow standardized recipes and cook large batches
- Must have strong customer service skills
- Demonstrated proficiency in professional knife-handling skills
- Capability to organize and maintain kitchen workstations
- Knowledge of safe food handling and sanitation procedures
- Ability to correctly identify food products and ensure food safety compliance
Job Qualifications
- Minimum 3 years professional cooking experience showcasing multiple cooking techniques
- Proficiency in professional knife handling and ability to slice and portion meats and cheese if applicable
- Experience in following standardized recipes accurately
- Strong organizational skills for maintaining kitchen workstations
- Knowledge of safe food handling practices and sanitation techniques
- Excellent customer service skills elevating dining experience
- Ability to communicate and work effectively in a team environment
Job Duties
- Provide quality meals to students faculty staff and visitors in a timely manner with emphasis on customer service
- Oversee and ensure production and prep sheets in high volume operations are being completed
- Assist with executing and delegating tasks within the kitchen team
- Follow standardized recipes and cook in large quantities or batches
- Employ multiple cooking techniques including sautéing roasting frying broiling braising steaming stewing cold food production and food presentation
- Maintain kitchen workstations clean organized and sanitized
- Demonstrate professional knife-handling skills and perform slicing and portioning of meats and cheeses
- Ensure compliance with safe food handling and sanitation standards to prevent food-borne illness
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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