Lead Cook

• Directs regular and customary tasks of kitchen staff
• Manages the operation in conjunction with management
• Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
• Turn or stir foods to ensure even cooking.
• Season and cook food according to recipes or personal judgment and experience.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Portion, arrange, and garnish food, and serve food to guests.
• Regulate temperature of ovens, broilers, grills, and roasters.
• Substitute for or assist other cooks during emergencies or rush periods.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Other duties as assigned by Management

Qualifications
Minimum Qualifications:

• High School diploma or equivalent required
• Knowledge of preparing, cooking and serving food in large quantities.
• Ability to follow recipes, measurements, and follow food safety guidelines
• Two years of experience in foodservice/food preparation
• Reliability and service focus
• Work effectively in a typical food service environment which may include loud noises, fast paced, large numbers of people, high volume activity, etc.

Preferred Qualifications:

• Some formal culinary training, certificates, or college experience
• Experience working in an institutional and/or contracted food service operation or similar industry preferred.
• Five (5) years of experience as a cook
• Ability to work with management on menus, understand food costs, be creative and focused on quality
• Experience working in an institutional and/or contracted food service operation or similar industry preferred.
• Proven ability to manage multiple priorities and multitask
• Interpersonal skills and experience to lead other kitchen staff to ensure smooth service with high quality.

If this sounds like the job for you here is information on how to apply:
Follow the simple steps to apply online. With your Application, please submit a resume. Review of applications will begin immediately and will continue until filled.
Benefits:
UHSP offers a great benefits package including excellent, affordable health insurance, dental, vision, University-paid life and disability insurance, voluntary coverage, retirement match, and generous parental and caregiver leave, personal and University holidays, sick and vacation time. University employees have access to library resources, fitness facilities, cafeteria and university events.
EOE Statement:
The University’s policy of non-discrimination is congruent with our core values of discovery, diversity, inclusion, integrity, respect, and service. Together, our policy and core values foster an inspiring culture to advance the University’s mission and equal opportunities in employment, our academics, programs, and services. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, national or ethnic origin, sex, gender identity, sexual orientation, citizenship (where prohibited by federal law), genetic information, veteran status or status as an individual with a disability consistent with applicable federal, state, and local laws.
To apply, visit https://www.paycomonline.net/v4/ats/web.php/jobs/ViewJobDetails?job=157110&clientkey=1E3AC297F410A99B94DEBF41FE3F4AF6
University of Health Sciences & Pharmacy in St. Louis values the benefits of a diverse student body and workforce. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, national origin, sexual orientation, gender identity, protected veteran status or status as an individual with a disability. The University’s employment policy shall be supported through a continuing affirmative action commitment that embodies the standards of equal employment opportunities for all persons. EOE/M/F/Veteran/Disabled.
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