Lead Cook (Cook), Late Shift, IU Dining and Hospitality

Indiana University Bloomington; Bloomington (IN); On-site; USD 23,000 - 26,000; Part time

Benefits offered by this job

Health insurance

Dental insurance

HSA contribution

Tuition subsidy

Paid holidays and time off

Job summary

Indiana University Bloomington is seeking a part-time back-of-house role in its Residential Dining team in Bloomington, IN. The position leads a crew, ensures daily menu execution, and maintains safety and sanitation standards throughout service.

You will handle food prep, storage, portioning, and kitchen organization, while guiding junior cooks and coordinating with supervisors. Expect early evening shifts, teamwork, and a fast-paced dining environment.

Qualifications

• High school diploma or GED with 2 years cooking experience and demonstrated leadership skills.
• General knowledge at high school level with 2 years of experience at the intermediate cook level and demonstrated leadership skills.
• ServSafe certification within 180 days from date of hire.
• Ability to work in a safe and efficient manner with strong communication and time-management.

Responsibilities

• Lead a team of staff in the preparation and service of daily menus.
• Receive, store, and rotate food supplies, equipment, and utensils.
• Follow recipes and portion controls; weigh ingredients and ensure cleanliness.
• Provide guidance to lower-level cooks and assist in closing procedures.
• Train and supervise staff; monitor quality and safety standards.

Skills

Leadership skills

Communication skills

Time management

Professionalism

Attention to detail

Teamwork

Food safety

Education

High school diploma

2 years cooking experience

ServSafe certification

Job description

Department

STUDENT RESIDENTIAL DINING HAL (BA-SDIN-IUBLA)

Department Information

Indiana University (IU) Dining and Hospitality embraces and expandsIndiana University's core values of education, innovation, andtradition which embody the true spirit of Hoosierhospitality. IU Dining supports the IU community and our guests by servingfresh, delicious, sustainably sourced cuisine in welcoming dininghalls and eateries. Residential dining staff strive to enhance the customer experiencethrough innovative recipes created in-house by IU chefs; new andongoing partnerships with local and regional producers; and acommitment to nourishing the IU community, all in aservice-oriented, collaborative culture characterized bycreativity. Residential dining staff work closely with the teams in retail andIndiana Memorial Union (IMU) dining to ensure consistentprocurement of products that match student preferences and dietaryneeds.

Job Summary

Department-Specific Responsibilities

• Leads a team of full-time and student staff in the preparationand service of daily menus.
• Works with standardized recipes, follows instructions toprepare and serve food for their station.

General Responsibilities

• Receives and stores food supplies, equipment, and utensils inrefrigerators, cupboards, and other storage areas.
• Carries food supplies, equipment, and utensils to and fromstorage and work areas.
• Responsible for the rotation and timely use of all foodproducts located within production areas, including walk-inrefrigerators, upright/chest freezers, and kitchen pantries.
• Weighs or measures ingredients.
• Uses manual and/or electric appliances to clean, peel, slice,and trim foods.
• Washes, peels, and/or cuts various foods to prepare for cookingor serving.
• Removes trash and cleans kitchen garbage containers.
• Assures that the kitchen is equipped with all necessary foodand cooking items for scheduled meals.
• Informs supervisors when supplies are low or equipment is notworking properly.
• Cleans galley equipment, kitchen appliances, and work areas inorder to ensure cleanliness and functional operation.
• Answers staff and customer questions, troubleshoots basicissues, and provides guidance on urgent matters.
• May provide guidance to lower-level Cooks.
• Works from recipes and instructions to prepare and cook food;calculates, weighs, and measures ingredient quantities; washes,peels, cuts, slices, trims, or blends various items for cooking andserving.
• Under limited supervision, prepares food items according tomenus and numbers of portions to be served.
• Works with management in establishing closing procedures forthe dining facility.
• Ensures proper cleaning and disinfecting of equipment.
• Regularly trains, leads, and provides guidance to lower-levelcooks.
• Reviews work for quality and work with supervisor and chef toensure all proper procedures are followed by food servicesstaff.
• Prioritizes and monitors work assignments.
• Responsible for covering employee break times; ensures thatservice is always maintained.
• Assists in other kitchen departments as time permits.

Qualifications

EDUCATION/WORK EXPERIENCE

Required

• High school diploma or equivalent (such as HSED or GED) with 2years of cooking experience and demonstrated leadership skills.OR
• General knowledge at the high school level with 2 years ofexperience at the intermediate cook level and demonstratedleadership skills.

LICENSES AND CERTIFICATES

Required

• Food Safety (ServSafe) certification within 180 days from dateof hire.

SKILLS

Required

• Ability to work in a safe and efficient manner.
• Proficient communication skills.
• Maintains a high degree of professionalism.
• Demonstrates time management and priority setting skills.
• Demonstrates a high commitment to quality.
• Possesses flexibility to work in a fast paced, dynamicenvironment.
• Seeks to acquire knowledge in area of specialty.
• Highly thorough and dependable.
• Demonstrates a high level of accuracy, even underpressure.
• Excellent organizational skills.
• Ability to represent the company with externalconstituents.
• Ability to drive multiple projects to successfulcompletion.
• Strong verbal communication and listening skills.
• Ability to build strong customer relationships.
• Working knowledge of preparation methods and practices for avariety of foods.
• Knowledge of basic kitchen sanitation methods and food safetypractices.
• Ability to interpret and follow oral and writteninstructions.
• Ability to read and interpret recipes and calculate necessaryquantities of ingredients.
• Ability to learn and operate institutional kitchenequipment.
• Ability to coordinate both preparation and timing for menu fooditems.
• Ability to perform work requiring considerable standing andlight-medium physical effort under hot and or humid workingconditions.
• Ability to maintain acceptable standards of personalhygiene.
• Ability to review and analyze impending menus to determineappropriate levels for supplies.
• Ability to work in team environment as an effective teamplayer.
• Ability to work with wide variety of cultures andbackgrounds.

Preferred

• Familiar with ingredients and cooking techniques to effectivelywork with a variety of ingredients and cooking.

Working Conditions / Demands

This position requires tasks typically associated withback-of-the-house food service work. It involves periods of bothsedentary work and times of frequent movement about the workspace.This role requires using commercial kitchen equipment and tools,moving supplies weighing from 20 to 50 pounds, and effectivecommunication skills are necessary. This role also will work aroundboth hot and cold temperatures and loud noises. This role involveshandling meat and plant-based food products as well as a variety ofingredients that may include some or all of the top 9 allergens inthe preparation of menu items. The person in this role must be ableto perform the essential functions with or without anaccommodation.

Work Location

Bloomington, Indiana

Advertised Salary

$17.25 per hour

IU dining is currently paying a shift premium of $1.50 per hour ontop of the regular hourly rate for hours worked between 2:00 PM and12:00 AM, provided at least 6 hours are worked between thosetimes.

Work Hours

2:30 PM - 11:00 PM, Monday - Friday, with alternating weekends.Management reserves the right to adjust work hours to accommodatespecial meals and events.

Benefits Overview

For full-time staff employees, Indiana University offers a widearray of benefits including:

• Comprehensive medical and dental insurance
• Health savings account with generous IU contributions
• Healthcare and dependent care flexible spending accounts
• Basic group life insurance paid by IU
• Voluntary supplemental life, long-term disability, criticalillness, and supplemental accidental death & dismembermentinsurance
• Base retirement plan with generous IU contributions, subject tovesting
• Voluntary supplemental retirement plan options
• Tuition subsidy for employees and family members taking IUcourses
• 10 paid holidays plus a paid winter break each year
• Generous paid time off plans
• Paid leave for new parents and IU-sponsored volunteerevents
• Employee assistance program (EAP)

Learn more about our benefits by reviewing the IUBenefit Programs Brochure .

Job Classification

Career Level: Mastery

FLSA: Nonexempt

Job Function: Operations

Job Family: Food Services

Click here to learn more about Indiana University'sJob Framework.

Equal Employment Opportunity

Indiana University is an equal opportunity employer and provider of ADA services and prohibits discrimination in hiring . See Indiana University Notice of Non-Discriminationhere which includes contact information

Campus Safety and Security

The Annual Security and Fire Safety Report, containing policystatements, crime and fire statistics for all Indiana Universitycampuses, is available online . You may also request aphysical copy by emailing IU Public Safety at [e-mail] or by visiting IUPD.

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