Evening Lead Grill Cook

The Utah Mammoth Lead Cook will be led by the Executive Performance Chef/Performance Sous Chef and work with the nutrition staff collaboratively. The Lead Cook is responsible for all aspects of daily food preparation in a timely, efficient, sanitary, and consistent manner. Assist in overseeing daily preparation of food items for all meal periods while collaborating with the nutrition team to ensure all standards are met (portion sizes, individual player needs, service times, etc.)

Assist Sous Chef in leading culinary team on meal executions, kitchen organization, and day to day training - Prepare all food items as directed in a sanitary and timely manner.

Follow recipes and presentation specifications as set by the Executive Performance Chef/Performance Sous Chef- Take inventory and receive product appropriate to daily/weekly needs for practice facility.

Assist Executive Performance Chef/Performance Sous Chef with recipe and menu development, evaluate new items, and constantly re-evaluate current practices to increase kitchen efficiency and overall quality of food.

Maintain clean and professional workstations, dining area, and kitchen at all times - Oversee the daily cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.

dairy free, no seafood, gluten free, etc.)

Ensure quality and safety of food by performing proper sanitary measures including sweeping of the floors, cleaning and sanitizing of surfaces, as well as proper covering and storage of food items according to standards and procedures.

Adhere to all regulations including blood-borne pathogens, infection control, use of hazardous materials and fire safety.

Serve food in the proper portion sizes and at the proper temperatures.

Assist in day to day management and mentorship of line cooks, prep cooks, culinary fellows, dishwashers, and those designated by the Executive Performance Chef/Performance Sous Chef.

Perform additional responsibilities, although not detailed, as requested by the Executive Performance Chef/Performance Sous Chef.

Time Management

Culinary Degree or certification.

Minimum 3-5+ year of kitchen experience.

At least 1 year experience in a supervisory role with culinary training.

ServSafe Food Handlers permit, within 30 days of hire.

Computer literacy, including Microsoft Word, Excel, Powerpoint, and Google Workspace.

Superior time management skills, multitasking skills, and the ability to prioritize tasks with minimal supervision.

Ability to work flexible hours to accommodate team needs, will require evenings, weekend, and holiday work schedules as needed.

Must be able to pass a Motor Vehicle Report (MVR) screening in accordance with company policy and insurance requirements.

Will be exposed to hot and cold temperatures, such as when working near ovens or retrieving food from freezers.

Manual dexterity required to use knives and kitchen appliances.

The Utah Mammoth provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

We will ensure that individuals with disabilities are provided reasonable accommodation to participate in the job application or interview process, to perform essential job functions, and to receive other benefits and privileges of employment.