Cook ; Culinary Finishing Kitchen

Why Work at BYU

At Brigham Young University (BYU), your work is an opportunity to contribute to a distinctive educational mission rooted in the gospel of Jesus Christ and to make a meaningful difference in the lives of students.

As the flagship university of The Church of Jesus Christ of Latter-day Saints, BYU strives to be among the exceptional universities in the world. We are devoted to our faith, our students, and the University's Mission: "To assist individuals in their quest for perfection and eternal life."

We seek staff members who enthusiastically embrace and advance this unique mission. Across the university, staff bring their expertise and talents to work that helps students learn, grow, and thrive. A culture of covenant belonging, weekly devotionals, meaningful opportunities for learning and growth, and a beautiful and historic campus make BYU a distinctive and inspiring place to build a career.

United by our common primary identity as children of God, BYU values and embraces the variety of individual characteristics, life experiences and circumstances, perspectives, talents, and gifts across the BYU community. This richness strengthens our shared efforts to create and support an environment of covenant belonging centered in Jesus Christ.

Members of The Church of Jesus Christ of Latter-day Saints are required to hold and be worthy to hold a current temple recommend to be hired and to remain in any position at BYU.

In hiring decisions, Brigham Young University lawfully gives strong preference to qualified, faithful members of The Church of Jesus Christ of Latter-day Saints. All employees are required to abide by the university's Honor Code and Dress & Grooming Standards. Successful candidates are expected to support and contribute to the academic and religious missions of the university, which are aligned with the principles and doctrine of The Church of Jesus Christ of Latter-day Saints.

Brigham Young University is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of disability or protected veteran status.

The Cook 2 oversees daily production in a high-volume commercial kitchen that prepares food for food to go events, restaurant support, packaged meals, and pizza production and sushi. This role combines hands-on cooking leadership with production line management, equipment oversight, culinary quality control, team supervision (including student labor), and continuous improvement to ensure consistent, high-quality output that meets volume, timing, safety, and operation standards.

• Responsible for food production including setup, production requirements, efficiency, and clean-up across Food to Go, restaurant support, packaged meals, and pizza lines and sushi production.
• Evaluate and uphold standard operating procedures for production, safety, and quality.
• Ensure each order is accurately completed and delivered on time.
• Coordinate student labor hours by making daily assignments and adjusting as needed.
• Verify all production areas are properly sanitized and ready for the next day.
• Follow up on Key Performance Indicators (KPIs).
• Track student attendance and performance issues.
• Assist in managing the production of large quantities for catering, restaurant support, packaged meals, pizza operations and sushi.

• Responsible for equipment training, preventive maintenance, and safety for all production equipment.

• Inspect and manage raw ingredient inventory to meet standards of freshness and quality.
• Inspect the output of all products produced to ensure consistency and quality standards.
• Oversee just-in-time cooking practices to eliminate waste, minimize excessive leftovers, and support proper food rotation.
• Implement and enforce procedures to maintain a clean and organized work area.

• Lead, train, mentor, and direct students and student supervisors; assign stations and provide coaching on technique, speed, consistency, and food safety.
• Maintain strict adherence to recipes, portion controls, packaging standards, and brand/client specifications.
• Enforce food safety, sanitation, and HACCP standards (temperature monitoring, dating, labeling, cross-contamination controls).
• Support quality assurance checks for appearance, taste, texture, and…