Lead Cook – High-Volume Finishing Kitchen

Brigham Young University; United States; On-site; USD 28,000 - 37,000; Full time

Benefits offered by this job

401k

Vacation and sick time

Tuition benefits

Athletic facilities

Medical/Dental benefits

Paid parental leave

Wellness program

Free on-campus parking

Free UTA passes

Job summary

Brigham Young University in the United States seeks a Cook 2 to lead high‑volume kitchen operations, overseeing production lines for food‑to‑go, restaurant support, packaged meals, pizza, and sushi. You will supervise student staff, ensure safety and quality, manage inventories, and drive continuous improvement to meet demand and standards.

The role emphasizes hands‑on cooking leadership, training, and adherence to recipes, with opportunities to mentor student workers and coordinate with campus

Qualifications

• Minimum: 2 years experience in food production or a manufacturing related field.
• Preferred: Culinary Arts Degree or American Culinary School (ACF) certification or similar working experience.
• A firm commitment to the Mission of BYU; a physical exam and lift test will be conducted.

Responsibilities

• Production Line Management: oversee food production and ensure orders are on time and safe.
• Equipment Training and Maintenance: train staff and ensure safe operation of equipment.
• Culinary Support: manage inventory, freshness, and output quality through just‑in‑time cooking.
• Leadership Duties: mentor students, enforce recipes and packaging standards, supervise shifts.

Skills

Food production

Manufacturing

Education

Culinary Arts Degree

ACF certification

Job description

Brigham Young University in the United States seeks a Cook 2 to lead high‑volume kitchen operations, overseeing production lines for food‑to‑go, restaurant support, packaged meals, pizza, and sushi. You will supervise student staff, ensure safety and quality, manage inventories, and drive continuous improvement to meet demand and standards.

The role emphasizes hands‑on cooking leadership, training, and adherence to recipes, with opportunities to mentor student workers and coordinate with campus