Lead Cook

Job Summary

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. This position must be prepared to work in a fast-paced, high-pressure work environment, while maintaining the organizational ability to identify and act on job duties quickly and effectively.

The Lead Cook must be prepared to work as a team member in a dynamic workplace and challenge themselves to grow at a high level while maintaining attention to detail. This position will be active year-round and work according to team and player needs.

• 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.
• Restock and organize items as needed daily.
• 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.
• Prepare dishes for players, coaches and support staff with dietary restrictions (ex. 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.
• Work at an efficient and consistent pace, ensuring timely preparation and execution of all meals.
• Ensure that the correct quantities are prepared to meet daily needs.
• Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.
• 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.

• Teamwork
• Effective Communication – Verbal and Nonverbal
• Ability to work in a Fast-paced Environment
• Situational Awareness
• Utmost Professionalism
• Time Management
• Coachability
• Pursuit of Daily Excellence and Daily Improvement

• Culinary Degree or certification.
• Minimum 3-5+ year of kitchen experience.
• At least 1 year experience in a supervisory role with culinary training.
• Serv Safe Food Handlers permit, within 30 days of hire.
• Highly adaptable, with excellent interpersonal skills to work effectively in a diverse environment.
• 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.
• Strong problem identification and problem resolution skills.
• Ability to work flexible hours to accommodate team needs, will require evenings, weekend, and holiday work schedules as needed.
• Must possess a valid Utah driver’s license.
• Must be able to pass a Motor Vehicle Report (MVR) screening in accordance with company policy and insurance requirements.

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