As a kitchen lead, you will oversee daily opening and closing procedures and guide the team in food storing, preparation, and cooking. You will set up the line prior to service, set up mise en place, work on station with the executive chef and cooks during service, and ensure proper back stock of food products and utensils. You will also maintain a clean environment throughout the shift and for the next day. Among other duties, you will maintain food safety standards and personal hygiene to ensure safe food practices. Additionally, you will hold the team to the highest standards in line with the university’s mission, vision, and values.

In this role, you will receive and examine supplies to ensure quality and quantity meet established standards and specifications. You will cut, trim, and carve bone meats and poultry for cooking. Among other duties, you will work with personnel to prepare, cook, and serve meats, sauces, vegetables, soups, and other foods. You will cook and otherwise prepare food according to the recipe.

Minimum qualifications:     
• High school diploma or general education degree (GED) and at least one year of related experience and/or training; or equivalent combination of education and experience

Work hours: The university work week is Sunday through Saturday. Most offices are open Monday through Friday 8:30 a.m. to 5:30 p.m. To accommodate business needs, employees may be assigned to other workdays and/or hours, including weekends and evenings.   
  
ADA tag: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements and minimum qualifications listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions and/or meet the minimum qualifications.