Lead Cook

Lead Cook

This is a great opportunity in a busy kitchen with top-notch benefits; uniform provided, retirement plan, tuition remission for you and dependents, medical and dental, use of the University facilities as well as vacation, sick and holiday pay. On average, the university has 14 paid holidays per year. We are always closed (with holiday pay) over the Thanksgiving and Christmas holidays. Be ready to work with a great team in a high-volume kitchen serving breakfast, lunch, and dinner. Dining and Culinary Services is independently operated and provides the nutritional foundation for the academic and co-curricular success of Pacific Lutheran University students. The Lead Cook prepares a variety of foods for the main dining facility, The Commons, and leads a team of line cooks, prep cooks and college students with strong emphasis on proper cooking techniques, safety, sanitation, sustainability, and exemplary customer service. This position reports to the Executive Chef.

Monitor and supervise student and temporary workers in customer service, safety and sanitation. Prepare scratch menu items for the main university dining facility. Comply with all PLU and Health Department safety standards. Conform to high standards of quality and sanitation; follow proper cleaning, maintenance and reporting procedures. Read menu to estimate food requirements in advance. Monitor and adjust thermostat controls to regulate temperature of ovens, combi-ovens, fryers, boilers, grills, range top, induction burners, and steam kettles, to ensure food quality. Measure and mix ingredients according to recipes, using a variety or kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare soups, salads, pasta, pizza, desserts, sauces, and casseroles. Saut, grill, bake, and fry a la minute or batch cooked orders for line in a high energy, fast paced environment. Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Season food during mixing or cooking to department standards. Carve meat, portion food on serving plates, add gravies, sauces, and garnishes to fill orders. Properly store, rotate, and label product. Monitor condition of the kitchen and equipment it contains; follows proper cleaning, maintenance and reporting procedures. Wash, peel, cut, and shred vegetables and fruits to prepare them for use. Butcher chicken, fish, and shellfish. Maintain correct department signage and pricing, and answer customer questions. Perform other duties as assigned. Campus Restaurants team members are essential university personnel. In the event of PLU declaring emergency status essential university personnel must contact supervisor to obtain schedule.

Excellent interpersonal skills and ability to communicate effectively with other university leadership, team members, and customers. Ability to work independently and as part of a team. Ability to multitask and utilize effective time management during production. Ability to measure, cut, or otherwise work on materials or objects with great precision. Ability to detect food and labor waste issues and develop a plan of corrective action. Ability to provide exemplary customer service constantly and consistently. Knowledge of vegetarian and vegan cuisine, gluten-free and allergy diets. Knowledge of and ability to use commercial kitchen equipment, including the proper use of slicers, knives, box cutters, a dumpster, and all related equipment. Ability to work flexible schedule including weekends, evenings, and holidays.

1 year of professional kitchen experience. Graduation from a professional culinary training program may substitute for some experience. High school diploma or GED. High standard of personal hygiene. Valid WA State Food Handler's Permit or the ability to obtain one before beginning employment. Finalist applicants must satisfactorily complete pre-employment background checks.

Working knowledge of computer applications. Valid driver's license (Must have had a valid driver's license for at least 2 years). In order to drive campus vehicles, employees must pass PLU's Driver's Certification Training.

Work in/around hot, dry, cold, wet, and/or humid conditions. Often work with/around standard kitchen/dishroom equipment requiring protective equipment. Summer schedules vary from the last week in May-August.

Ability to stand and walk for up to 4 hours without a break. Ability to bend and stoop to grasp objects, climb ladders, lift loads up to 50 lbs. unassisted, and push/pull carts weighing up to 100 lbs. unassisted. Ability to visually examine products for quality and signage/labeling for accuracy.