Lead Cook - Mountain Campus

Colorado State University • Show Low, AZ

10d • Onsite

About The Position

The Lead Cook serves as a working leader within a designated area of the foodservice operation, ensuring high standards of food quality, safety, and customer service. This role actively prepares meals according to established menus and guidelines while organizing kitchen operations to keep staff informed, prepared, and operating efficiently. The Lead Cook upholds food safety and cleanliness standards, supports ordering and inventory processes, and assists with menu management systems. Additionally, the position provides indirect supervision, coaching, training, and scheduling support to culinary staff to promote strong performance and teamwork. Note: This is a seasonal position. Staff must reside at the Mountain Campus during the operating season of April -November.

Requirements

• High School Diploma (or GED) preferred
• Two (2) years of dining services experience appropriate to the job assignment.
• Two (2) years of experience working in a remote culinary environment.
• Pre-employment Criminal Background Check
• Pre-employment Physical - Successfully complete the WorkSTEPS evaluation.
• Valid Driver’s License
• Shift Work - This position may be required to work extended shift hours and or a modified swing shift to meet departmental staffing requirements
• Essential Services Designation - Required to report without delay or interruption to provide essential or emergency services to ensure health, safety, and welfare.
• Must obtain the ServSafe Food Manager Certification within six months of hire and maintain it throughout employment.

Nice To Haves

• Two years’ experience working in a remote culinary environment (e.g., ski resort, Mtn Campus, ranch).
• Work experience in a high-volume (300+ meals) food production operation and food safety certification such as ServSafe or HACCP.
• Strong leadership skills demonstrated through a positive attitude, proactive approach to work, ability to mentor and train others, and delegate tasks by identifying other strengths.
• Demonstrated ability to handle multiple activities/tasks with competing priorities.
• Demonstrated interpersonal and verbal communication skills necessary for building and maintaining successful work relationships.

Responsibilities

• Lead daily culinary operations by preparing meals from menus and standardized recipes, ensuring quality, consistency, and timely service.
• Serve as work leader: assign tasks, train staff, and support a customer‑focused work environment.
• Maintain and monitor food safety, sanitation, and HACCP compliance, including temperature logs and hazard identification.
• Manage food handling, storage, and documentation, ensuring proper rotation, inventory accuracy, and system usage.
• Support procurement and inventory processes by monitoring stock levels and preparing items for future demand.
• Oversee kitchen operations including opening/closing, equipment readiness, and production levels.
• Participate in required training, certifications, and meetings; other duties as assigned.

Benefits

• Colorado State University is not just a workplace; it’s a thriving community that’s transforming lives and improving the human condition through world-class teaching, research, and service.
• With a robust benefits package, collaborative atmosphere, and focus on work-life balance, CSU is where you can thrive, grow, and make a lasting impact.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED