Onsite Lead Cook – High-Volume Scratch Kitchen

FHLB Des Moines; Seattle (WA); On-site; USD 45,000 - 57,000; Full time

Benefits offered by this job

Benefits package

On-site work

Job summary

University of Washington Dining is seeking a Cook 2 to lead production across multiple cuisines in a high-volume kitchen, reporting to the Executive Chef/Manager. This 9-month or 11.5-month position is 100% onsite at UW Dining venues, with shifts discussed at interview.

Responsibilities include preparing scratch entrees and sides using CBORD specifications, supervising Cooks and student staff, ensuring food safety and proper holding temperatures, and collaborating with the team to meet service

Qualifications

• Must have Washington State Food Worker Card within two weeks of employment and at least one year of experience preparing and serving food.
• Experience in fast-paced kitchen environments and maintaining clean work areas.
• Ability to follow recipes and meet production goals in a team setting.

Responsibilities

• Prepare menu items from scratch including proteins, vegetables, fruits, starches, and sauces.
• Lead and participate in cooking and baking; portion, marinate, and season as required.
• Ensure proper holding temperatures and sanitary practices to meet health code requirements.

Skills

Team leadership

Food preparation

Food safety & sanitation

Menu planning

Education

Washington State Food Worker Card

Tools

CBORD

Job description

University of Washington Dining is seeking a Cook 2 to lead production across multiple cuisines in a high-volume kitchen, reporting to the Executive Chef/Manager. This 9-month or 11.5-month position is 100% onsite at UW Dining venues, with shifts discussed at interview.

Responsibilities include preparing scratch entrees and sides using CBORD specifications, supervising Cooks and student staff, ensuring food safety and proper holding temperatures, and collaborating with the team to meet service