Lead Cook

Position Summary The Lead Cook prepares a variety of foods in accordance with menu instructions and standardized recipes. This position ensures that proper food standards are maintained in the areas of quality, sanitation, and appearance, maintains a clean work area, and assists with general kitchen cleaning. The Lead Cook must be competent in all areas of the kitchen, including recipe‑driven stations, grill cook duties, standard stations, food prep/sauces, cold prep, and dishwashing. This role also assists in the management of the kitchen, including opening and closing procedures. Ideal Candidate The ideal candidate has experience working in a team environment, preferably in a commercial kitchen setting. They should be comfortable working in a fast‑paced environment managing multiple tasks. The candidate must demonstrate excellent attention to detail with a focus on accuracy, safety, and sanitation habits. Workplace Requirements Must work exclusively on‑site; mandatory presence during emergencies or crises. Essential on‑campus position: required on‑campus presence to carry out vital functions. Physical demands: light – up to 25 lbs of force occasionally; requires walking or standing up to 8 hours per day. Manual dexterity, ability to see, hear, reach, climb, and balance; detect scents and discern flavors. Work environment is a commercial kitchen with exposure to temperature extremes, chemicals, wet floors, and hot equipment such as fryers, stoves, ovens, knives, and slicers. Hiring Range $20.64 – $26.00 hourly. Non‑exempt (hourly) positions under FLSA are eligible for overtime. Minimum Requirements High School Diploma or equivalent (or equivalent experience in lieu of the education requirement). Four or more years of experience (or equivalent education in lieu). Certified Food Management Permit (Houston) or equivalent (ServSafe). Skills Able to read and write in English. Able to read and understand standard recipes and production sheets. Ability to document HACCP Log sheets for Breakfast, Lunch, and Dinner. Proven record of cleanliness ensuring safety and sanitation habits. Good verbal and written communication skills. Strong multitasking ability to address staff issues while working on other elements of an event, meal, or project. Preferences Three years related experience in commercial hospitality or similar field. Essential Functions Prepares a variety of foods in accordance with menu instructions and standardized recipes. Works any and all standardized stations and recipe‑driven stations; competently handles Grill Cook, Pizza Maker, Food Prep/Sauces, Lead Dishwasher, Baker, Cashier, Cold Prep, or Dishwasher. Ensures that proper food standards are maintained in the areas of quality, sanitation, and appearance. Participates in maintaining a high degree of sanitation within the kitchen and serving area, including cleaning standard kitchen equipment. Maintains a clean work area and assists with general kitchen cleaning. Provides directions and assistance to visitors as needed. Assists in the management of the kitchen including opening and closing the kitchen. Serves as an Essential Employee during campus emergencies, reporting to campus to ensure continuity of operations. Performs all other duties as assigned. Equal Employment Opportunity Rice University is committed to ensuring Equal Employment Opportunity and welcoming the fullness of diversity into our candidate pools. Rice considers qualified applicants for employment without regard to race, color, religion, age, sex, sexual orientation, gender identity, national or ethnic origin, genetic information, disability, or protected veteran status. Rice also provides reasonable accommodations to qualified persons with disabilities. #J-18808-Ljbffr