Job Description
Position Summary:
The Lead Cook serves as a working leader within a designated area of the foodservice operation, ensuring high standards of food quality, safety, and customer service. This role actively prepares meals according to established menus and guidelines while organizing kitchen operations to keep staff informed, prepared, and operating efficiently. The Lead Cook upholds food safety and cleanliness standards, supports ordering and inventory processes, and assists with menu management systems. Additionally, the position provides indirect supervision, coaching, training, and scheduling support to culinary staff to promote strong performance and teamwork.
Department Information:
Residential Dining Services’ (RDS) mission is to deliver an outstanding dining experience crafted by an engaged team dedicated to social and environmental responsibility. RDS operates 5 dining centers, 2 convenience stores, a full bakeshop, and a warehouse. We employee more than 1,000 employees who serve 12,000 meals per day to the 6,000 students who live on campus.
Application Deadline: May 31, 2027. Vacant positions will be filled based on operational needs.
Salary Range:
$43,896 - $48,286
Essential Job Duties:
Lead daily culinary operations by preparing meals from menus and standardized recipes, ensuring quality, consistency, and timely service.
Serve as work leader: assign tasks, train staff, and support a customer‑focused work environment.
Maintain and monitor food safety, sanitation, and HACCP compliance, including temperature logs and hazard identification.
Manage food handling, storage, and documentation, ensuring proper rotation, inventory accuracy, and system usage.
Support procurement and inventory processes by monitoring stock levels and preparing items for future demand.
Oversee kitchen operations including opening/closing, equipment readiness, and production levels.
Participate in required training, certifications, and meetings; other duties as assigned.
Conditions of Employment:
Pre-employment Criminal Background Check (required for all new hires)
Pre-employment Physical: Successfully complete the WorkSTEPS evaluation.
Essential Services Designation - Required to report without delay or interruption to provide essential or emergency services to ensure health, safety, and welfare.
Shift Work This position may require to work extended shift hours and/or a modified swing shift to meet departmental staffing requirements.
Special Requirements/Other: Must obtain the ServSafe Food Manager Certification within six months of hire and maintain it throughout employment.
Supervision:
Can supervise Cooks, Foodservice Workers, Temporary Hourly Employees, and Student Employees in a defined work area.
Minimum Qualifications:
Minimum Years of Experience and/or Skills :
One (1) year experience in a foodservice or retail operation.
Preferred Qualifications:
Work experience in a high-volume food production operation
Demonstrated ability to handle multiple activities and tasks with competing priorities.
Demonstrated interpersonal and verbal communication skills necessary for building and maintaining successful work relationships.
Demonstrated experience providing memorable customer service interactions with customers and colleagues.
Food safety certification such as ServSafe.
Application Instructions:
To apply, please upload a cover letter and resume that clearly outlines your work experience, education, certifications, and any other relevant information demonstrating how your qualifications align with the required and preferred qualifications listed in the posting. Because the application system does not provide a separate cover letter upload field, both documents must be uploaded under the section labeled "Resume." Multiple document uploads are accepted, and applicants may upload their cover letter and resume as separate files.
This is an evergreen posting. Applications will be reviewed as hiring needs arise, and qualified…