Lead Cook

About the Role

The Utah Mammoth Lead Cook will be led by the Executive Performance Chef/Performance Sous Chef and work collaboratively with the nutrition staff. This position is responsible for all aspects of daily food preparation in a timely, efficient, sanitary, and consistent manner. The role requires working in a fast-paced, high-pressure environment while maintaining attention to detail and organizational skills. This is a year-round, full-time position that works according to team and player needs.

Responsibilities

• Assist in overseeing daily preparation of food items for all meal periods, collaborating with the nutrition team to ensure standards are met (portion sizes, individual player needs, service times, etc.)
• Assist Sous Chef in leading the culinary team on meal executions, kitchen organization, and day-to-day training
• Prepare all food items as directed in a sanitary and timely manner, following recipes and presentation specifications
• Take inventory and receive products appropriate to daily/weekly needs for the practice facility
• Assist Executive Performance Chef/Performance Sous Chef with recipe and menu development, evaluate new items, and re-evaluate current practices to increase kitchen efficiency and food quality
• Restock and organize items daily
• Maintain clean and professional workstations, dining area, and kitchen
• Oversee daily cleaning, sanitation, and organization of the kitchen, walk-in coolers, and storage areas
• Prepare dishes for players, coaches, and support staff with dietary restrictions (e.g., dairy-free, no seafood, gluten-free)
• Ensure food quality and safety by performing proper sanitary measures, including sweeping floors, cleaning surfaces, and proper food storage
• Work at an efficient and consistent pace to ensure timely meal preparation and execution
• Ensure correct quantities are prepared to meet daily needs
• Follow proper reporting procedures for accidents and incidents
• Adhere to regulations regarding blood-borne pathogens, infection control, hazardous materials, and fire safety
• Serve food in proper portion sizes and at correct temperatures
• Assist in day-to-day management and mentorship of line cooks, prep cooks, culinary fellows, dishwashers, and others as designated
• Perform additional responsibilities as requested by the Executive Performance Chef/Performance Sous Chef

Qualifications

• Culinary Degree or certification
• Minimum 3-5 years of kitchen experience
• At least 1 year of experience in a supervisory role with culinary training
• ServSafe Food Handlers permit, within 30 days of hire
• Highly adaptable with excellent interpersonal skills to work in a diverse environment
• Computer literacy, including Microsoft Word, Excel, PowerPoint, and Google Workspace
• Superior time management, multitasking, and task prioritization skills with minimal supervision
• Strong problem identification and resolution skills
• Ability to work flexible hours, including evenings, weekends, and holidays
• Valid Utah driver’s license and ability to pass a Motor Vehicle Report (MVR) screening

Physical Demands

• Lift up to 50 pounds
• Repetitive arm, hand, and finger movements
• Bending and reaching
• Ability to climb stairs and ladders
• Ability to stand for long periods
• Exposure to hot and cold temperatures
• Manual dexterity required to use knives and kitchen appliances

Note: This job description may be revised, supplemented, or rescinded at any time. Employees must meet the qualifications and perform the duties of any revised job description.