Lead Cook: Fast-Paced Sports Kitchen Leader

Utah Mammoth; Sandy (UT); On-site; USD 42,000 - 65,000; Full time

Job summary

The Utah Mammoth Lead Cook will be led by the Executive Performance Chef/Performance Sous Chef and will collaborate with nutrition staff. The role covers all daily food preparation, maintaining quality in a fast-paced environment year-round to meet team and player needs.

Requirements include a culinary degree or certification, 3–5+ years kitchen experience with supervisory exposure, and ServSafe within 30 days. Strong leadership and adaptability are essential.

Qualifications

• Culinary degree or certification is required.
• 3–5+ years kitchen experience.
• At least 1 year supervisory experience in culinary settings.
• ServSafe Food Handlers permit within 30 days of hire.
• Strong interpersonal and communication skills.

Responsibilities

• Oversee daily food preparation for all meals with nutrition team collaboration.
• Assist Sous Chef in leading culinary team and training.
• Follow recipes and maintain kitchen organization and inventory.
• Develop recipes and menus; evaluate new items for quality and efficiency.
• Restock items and ensure clean, sanitary workstations and storage areas.
• Prepare dishes for players/coaches with dietary restrictions.
• Maintain safety, sanitation, and proper food handling procedures.
• Mentor line cooks, prep cooks, and support staff as directed.
• Perform additional duties as assigned.

Skills

Culinary skills

Supervisory experience

ServSafe

Interpersonal skills

Microsoft Office

Time management

Problem solving

Flexibility

Valid Utah driver’s license

MVR screening

Education

Culinary degree or certification

Tools

Google Workspace

Microsoft Word

Microsoft Excel

PowerPoint

Job description

The Utah Mammoth Lead Cook will be led by the Executive Performance Chef/Performance Sous Chef and will collaborate with nutrition staff. The role covers all daily food preparation, maintaining quality in a fast-paced environment year-round to meet team and player needs.

Requirements include a culinary degree or certification, 3–5+ years kitchen experience with supervisory exposure, and ServSafe within 30 days. Strong leadership and adaptability are essential.