Cook Lead (Wildkatz)
Phase2 Technology, Tucson, AZ, United States
Cook Lead (Wildkatz)
Location: Tucson Campus
Position Highlights
The Cook Lead prepares, seasons, and cooks a wide variety of food for various food service units. They cook according to recipes and require knowledge of basic kitchen equipment. They lead the work of the kitchen and ensure quality.
Outstanding U of A benefits include health, dental, and vision insurance plans; life insurance and disability programs; paid vacation, sick leave, and holidays; U of A/ASU/NAU tuition reduction for the employee and qualified family members; retirement plans; access to U of A recreation and cultural activities; and more!
Duties & Responsibilities
Prepares a complete selection of dishes and other menu items.
Reviews recipes and makes necessary changes to meet production requirements.
Utilizes FoodPro for recipes.
Advises cooks on proper method of preparation.
Checks for necessary product and reports shortages to supervisors.
Coordinates and places produce order.
Coordinates meat and fish order and communicates needs to warehouse lead.
Checks walk‑ins and freezer for proper product rotation to control product waste.
Communicates changes or specials with cooks on a daily basis.
Writes all new recipes using standard dining services recipe form so they can be added to Food Pro.
Keeps recipes updated so that they reflect actual ingredients and amounts used, ensuring proper pricing and nutritional accuracy.
Performs yield tests on recipes for accuracy.
Greets and serves customers in a friendly, courteous manner.
Provides suggestions and input to supervisor.
Knowledge, Skills, and Abilities (KSAs)
Knowledge of weights and measures.
Knowledge of food service operations including large‑quantity food preparation.
Skill in operating various institutional/commercial kitchen equipment.
Ability to communicate effectively.
This job posting reflects the general nature and level of work expected of the selected candidate(s). It is not intended to be an exhaustive list of all duties and responsibilities. The institution reserves the right to amend or update this description as organizational priorities and institutional needs evolve.
Minimum Qualifications
High school diploma or high school diploma equivalency is required.
Minimum of 3 years of relevant experience, or equivalent combination of education and work experience.
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Location: Tucson Campus
Position Highlights
The Cook Lead prepares, seasons, and cooks a wide variety of food for various food service units. They cook according to recipes and require knowledge of basic kitchen equipment. They lead the work of the kitchen and ensure quality.
Outstanding U of A benefits include health, dental, and vision insurance plans; life insurance and disability programs; paid vacation, sick leave, and holidays; U of A/ASU/NAU tuition reduction for the employee and qualified family members; retirement plans; access to U of A recreation and cultural activities; and more!
Duties & Responsibilities
Prepares a complete selection of dishes and other menu items.
Reviews recipes and makes necessary changes to meet production requirements.
Utilizes FoodPro for recipes.
Advises cooks on proper method of preparation.
Checks for necessary product and reports shortages to supervisors.
Coordinates and places produce order.
Coordinates meat and fish order and communicates needs to warehouse lead.
Checks walk‑ins and freezer for proper product rotation to control product waste.
Communicates changes or specials with cooks on a daily basis.
Writes all new recipes using standard dining services recipe form so they can be added to Food Pro.
Keeps recipes updated so that they reflect actual ingredients and amounts used, ensuring proper pricing and nutritional accuracy.
Performs yield tests on recipes for accuracy.
Greets and serves customers in a friendly, courteous manner.
Provides suggestions and input to supervisor.
Knowledge, Skills, and Abilities (KSAs)
Knowledge of weights and measures.
Knowledge of food service operations including large‑quantity food preparation.
Skill in operating various institutional/commercial kitchen equipment.
Ability to communicate effectively.
This job posting reflects the general nature and level of work expected of the selected candidate(s). It is not intended to be an exhaustive list of all duties and responsibilities. The institution reserves the right to amend or update this description as organizational priorities and institutional needs evolve.
Minimum Qualifications
High school diploma or high school diploma equivalency is required.
Minimum of 3 years of relevant experience, or equivalent combination of education and work experience.
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