Lead Grill Cook

Job Summary

Under the direction of the Auxiliary Services Manager (ASM), this position works in Salt Lake Community College (SLCC)'s Redwood food and beverage outlets, and other auxiliary service areas as assigned. This position creates a positive experience for our customers by providing prompt service, quality food and beverage products, while maintaining a clean, sanitized, and organized environment. Acts in accordance with SLCC's policies and procedures. Adheres to all Salt Lake County Health Department Food Code regulations.

Essential Duties & Responsibilities & Knowledge Skills & Abilities

Supervise, lead, and train food service personnel and make appropriate decisions. Knowledge of best practices for controlling food and labor costs, ordering, receiving, and managing inventory. Knowledge of applicable Federal, State, and local food handling and preparation laws, rules, and regulations. Lift 30 lbs. repetitively, walk and stand for extended periods of time, push a cart, pull, lift, grab, reach, kneel, squat, bend, stoop, climb, and twist. Evaluate performance of others in an equitable manner. Learn quickly and work well under pressure. Ability to maintain a calm demeanor during periods of high volume to keep the food service outlet operating to standard. Maintain regular and consistent attendance and punctuality with or without reasonable accommodation. Ability to respond positively to changing work demands. Ability to meet deadlines for reports and projects. Ability to lead and train others. Ability to prepare orders in a fast efficient manner and maintain set ticket times. Provide excellent customer service. Ability to work in a fast paced food service environment. Ability to safely perform all the duties listed in the job description with or without reasonable accommodation. Able to perform many different tasks during each shift. Ability to understand and carry out oral and written instructions and request clarification when needed. Ability to anticipate customer and food service outlet needs by constantly evaluating the environment and customers for cues. Ability to think independently and take initiative to complete daily tasks. Outgoing personality, positive, friendly and enjoy interacting with people. Excellent interpersonal and communication skills. Ability to build relationships. Strong attention to detail and organizational skills. Knowledge to operate a POS, computer, tablet, and general office equipment. Ability to operate food service equipment including, but not limited to grills, fryers, knives, slicing machines, ovens, mixers, steam kettles, dish machines, steam tables, warmers, and coffee brewing equipment. Follow recipes and prepare food and beverage items to standard. Ability to complete regular cleaning and user level maintenance of food service equipment. Ability to perform facility safety inspections of food service areas and complete food safety/quality line checks. Work both independently and with a team. Cultivate a culture of positivity and gratitude within the team. Coordinate the team to run happy and well-organized shifts. Work collaboratively with others in the Auxiliaries team, members of the college community, and our campus vendors. Working knowledge of Excel, Word, Outlook, and Adobe. General clerical skills, including typing, copying, filing, emailing, faxing, and scanning. Ability to communicate effectively with a broad range of people, abilities, cultures, and ethnic backgrounds, to maintain good working relationships across the College. Ability to work with all groups in a academic, socioeconomic, cultural, and ethnic background of community college students, faculty, and staff, including those with disabilities.

Minimum Qualifications

Three (3) years grill cook experience in a high volume kitchen. Food Safety Manager Certification (or able to obtain within the first 30 days of employment). Must be available between the hours of 7:00am - 5:00pm Monday - Friday. OR Associate's degree (60 credit hours completed and two (2) years grill cook experience in a high volume kitchen. Food Safety Manager Certification (or able to obtain within the first 30 days of employment). Trade off 1:1 in experience/education requirement. Part time experience may be considered on a prorated basis.

Preferred Qualifications

Four (4) years lead grill cook experience in a high volume establishment. One (1) years food service supervisory experience. Experience in safe and sanitary methods for food and beverage preparing, handling and storing. Knowledge of large food quantity preparation. Demonstrated passion for food and the food service industry.