Lead Cook

The University of Texas at Austin; Austin (TX); On-site; USD 35,000 - 45,000; Full time

Benefits offered by this job

100% employer-paid basic medical coverage

Retirement contributions

Uniform Provided

Paid vacation, sick time, and holidays

Job summary

The University of Texas at Austin is seeking a Cook to assist Sous Chefs in food preparation, ensuring safety standards and high-quality service. The ideal candidate will have at least two years of cooking experience, the ability to lead and train staff, and knowledge of food safety protocols. Benefits include a comprehensive medical plan, retirement contributions, and paid time off. Join a dynamic team in a vital role that supports our dining services.

Qualifications

• Two years of experience as a Cook in a restaurant, commercial, or institutional facility.
• Ability to complete and maintain Food Safety Training required by University Housing and Dining.
• Experience training or leading staff in a restaurant, commercial, or institutional facility.

Responsibilities

• Assist the Sous Chefs in daily food production and planning.
• Lead staff in preparing food for all meals and ensure food safety compliance.
• Maintain cleanliness and organization of the kitchen and equipment.

Skills

Experience as a Cook

Training or leading staff

Operating cooking equipment

Following recipes

Completion of Food Safety Training

Education

Culinary degree

Job description

SHIFT DIFFERENTIAL: This position is eligible for $2.00 per hour shift differential pay for hours worked during designated evening and weekend shifts in accordance with university guidelines.

BENEFITS: UT Austin offers a competitive benefits package that includes:

• 100% employer-paid basic medical coverage
• Retirement contributions
• Uniform Provided
• Longevity Pay
• Paid vacation, sick time, and holidays

Please visit our Human Resources (HR) website at https://hr.utexas.edu/ to learn more about the total benefits offered when you join our team!

Purpose

Responsible for assisting the Sous Chefs in the planning and execution of daily food production, assignments for the cooking team, paperwork and production records, and cleaning assignments in dining.

Responsibilities

• Lead staff in preparing all types of food items for breakfast, lunch, and dinner utilizing commercial kitchen equipment. Read and comprehend recipes, including handling recipe conversions. Independently prepare recipes in a high-volume establishment. Execute recipes according to business needs, aiming to reduce waste and provide the freshest product possible. Report any recipe discrepancies to the chef.
• Ensure compliance with food safety and sanitation guidelines. Ensure proper labeling and storage of products. Maintain temperature logs throughout shift and ensure food is cooked to the appropriate temperature. Minimize cross contamination and actively monitor food quality.
• Assist with cook assignments, production paperwork, and ongoing training of current and new cooks. Collaborate with front of house staff to meet service needs. Collaborate with kitchen staff to ensure timely and efficient food service. Maintain a clean and organized workspace for efficient food preparation and presentation. Make sure dishes are visually appealing and presented in an attractive manner. Assist as needed on serving line, prepares food according to customers ingredient selections. Communicate professionally and effectively with staff, supervisory staff, and/or customers. Maintain current knowledge of all areas of responsibility. Provide excellent customer service.
• Maintain cleanliness and organization of the kitchen, including equipment, freezers, refrigerators and storage areas. Responsible for efficient organization and placement of prepped and stored items. Properly utilize, store, and label cooked food and food items. Inform kitchen supervisor of equipment repair or replacement needs. Conduct inventory of food and supplies as needed.
• Adhere to written and oral University and UHD policies such as time and attendance and UHD / UT trainings and compliance. Complete and maintain required food safety training, including Texas Food Handler Safety. Follow work safety guidelines and utilize proper PPE as needed. Other duties as assigned.

Required Qualifications

• Two years of experience as a Cook in a restaurant, commercial, or institutional facility.
• Experience training or leading staff in a restaurant, commercial, or institutional facility.
• Experience operating cooking equipment.
• Experience following recipes.
• Ability to complete and maintain Food Safety Training required by University Housing and Dining.

Relevant education and experience may be substituted as appropriate.

Preferred Qualifications

• Culinary degree.
• Three or more years of experience as a Cook in a restaurant, commercial, or institutional facility.
• One or more years of experience training or leading staff in a restaurant, commercial, or institutional facility.
• High-volume cooking experience.
• Basic computer skills.
• Ability to multi-task and work with little supervision.
• Professional demeanor and ability to work with a large staff and customer base.

Salary Range

See general notes section for shift differential information

Working Conditions

• Uniforms and/or personal protection equipment (furnished).
• May work in extreme temperatures.
• May work around chemicals.
• Use of manual dexterity.
• Climbing of ladders.
• Pushing, pulling, and moving up to 50 pounds.
• Lifting and moving up to 62 pounds.
• The successful candidate must successfully complete testing for strength and agility prior to employment.

Work Shift

• Workdays, area, and work hours may vary based on the needs of the unit and University Housing and Dining (UHD).

Required Materials

• Resume/CV
• 3 work references with their contact information; at least one reference should be from a supervisor