Lead Cook: Campus Dining & Culinary Leader

Indiana University Bloomington; Bloomington (IN); On-site; USD 20,000 - 28,000; Full time

Benefits offered by this job

Medical and dental insurance

Tuition subsidy

Paid holidays and time off

Employee assistance program

Job summary

Indiana University Bloomington's dining operations are seeking an experienced kitchen supervisor to lead a team of full-time and student staff in preparing daily menus. The role requires strict adherence to recipes, food safety, and efficient service within a high-volume campus kitchen.

Responsibilities include equipment operation, inventory rotation, and training junior cooks, with a focus on quality and timely meal preparation in a dynamic dining environment.

Qualifications

• High school diploma or GED with 2 years cooking experience and leadership
• ServSafe certification within 180 days from hire
• Ability to work safely and efficiently in a high-volume kitchen
• Leadership demonstrated in prior roles
• Ability to read and follow recipes, calculate ingredient quantities

Responsibilities

• Lead a team of full-time and student staff in daily menu preparation and service
• Follow standardized recipes and ensure quality across stations
• Maintain cleanliness/organization of厨房 and equipment
• Receive, store, and rotate food supplies and maintain inventory
• Train and guide lower-level cooks; monitor work quality
• Ensure smooth operations during meal service in a fast-paced setting
• Communicate needs and issues to supervisors and chefs

Skills

Safety awareness

Proficient communication

Time management

Team leadership

Quality focus

Fast-paced environment

Customer relations

Read recipes and quantities

Organizational skills

Multitasking

Education

High school diploma or GED with 2 years cooking experience and leadership

ServSafe certificate within 180 days of hire

Tools

Commercial kitchen equipment

Job description

Indiana University Bloomington's dining operations are seeking an experienced kitchen supervisor to lead a team of full-time and student staff in preparing daily menus. The role requires strict adherence to recipes, food safety, and efficient service within a high-volume campus kitchen.

Responsibilities include equipment operation, inventory rotation, and training junior cooks, with a focus on quality and timely meal preparation in a dynamic dining environment.