Lead Cook
On-siteSandy, Utah, United States
Job Summary
Oversee daily food preparation for all meal periods, ensuring timely, efficient, and sanitary execution while collaborating with the nutrition team on portion sizes and player needs. Lead culinary staff on meal executions, kitchen organization, and training; manage inventory, receive products, and assist in recipe and menu development to improve kitchen efficiency. Maintain clean workstations, dining areas, and storage zones; prepare dishes for players, coaches, and support staff with specific dietary restrictions. Ensure food safety through proper sanitation measures, temperature control, and adherence to regulations including blood-borne pathogens and fire safety. Mentor line cooks, prep cooks, and dishwashers; perform additional duties as requested by the Executive Performance Chef. Work flexible hours including evenings, weekends, and holidays to accommodate team needs.
Required Qualifications
- Culinary Degree or certification
- Minimum 3-5+ year of kitchen experience
- At least 1 year experience in a supervisory role with culinary training
- ServSafe Food Handlers permit, within 30 days of hire
- Highly adaptable, with excellent interpersonal skills to work effectively in a diverse environment
- Computer literacy, including Microsoft Word, Excel, Powerpoint, and Google Workspace
- Superior time management skills, multitasking skills, and the ability to prioritize tasks with minimal supervision
- Strong problem identification and problem resolution skills
- Ability to work flexible hours to accommodate team needs, will require evenings, weekend, and holiday work schedules as needed
- Must possess a valid Utah driver's license
- Must be able to pass a Motor Vehicle Report (MVR) screening in accordance with company policy and insurance requirements
- Lift up to 50 pounds
- Ability to climb stairs and ladders
- Ability to stand for long periods of time
- Manual dexterity required to use knives and kitchen appliances
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