Job Summary

The Campus Dining & Hospitality department at the University of Colorado, Boulder is seeking applications for a Head Line Cook! This is a hands-on working culinary position that provides oversight and leadership in assigned dining operating to the back-of-house Dining Attendants. Under the general supervision of the Sous Chef and Kitchen Manager, this position prepares, assigns and delegates standardized recipe preparation, ensuring quality, A9 and food safety protocols are followed in their specific assigned production area, all while offering exceptional customer service in a team oriented and supported environment. This role is also responsible for facilitating break schedules for the aforementioned areas based upon organizational needs and staff schedules.
CU is an Equal Opportunity Employer and complies with all applicable federal, state, and local laws governing nondiscrimination in employment. We are committed to creating a workplace where all individuals are treated with respect and dignity, and we encourage individuals from all backgrounds to apply, including protected veterans and individuals with disabilities.

Who We Are

The Division of Student Life consists of 36 departments that provide student support and services dedicated to helping students become successful, curious, competent individuals during their time at CU Boulder.

At CU Boulder, dining is more than just a meal—it’s an experience. Our award-winning dining venues serve fresh, sustainable, and innovative cuisine crafted by a passionate team dedicated to your well-being.

Every year, we proudly serve over 3 million meals, fueling healthy bodies and minds with options that are as delicious as they are nutritious. From community-building events to hands-on food education, we’re here to help Buffs build lifelong habits for a healthier future.

What Your Key Responsibilities Will Be

Kitchen Prep and Operation:

• Prep, assemble and delegate food preparation tasks.
• Delegate and assist with the setup and breakdown of production and service areas.

Job Summary

The Campus Dining & Hospitality department at the University of Colorado, Boulder is seeking applications for a Head Line Cook! This is a hands-on working culinary position that provides oversight and leadership in assigned dining operating to the back-of-house Dining Attendants. Under the general supervision of the Sous Chef and Kitchen Manager, this position prepares, assigns and delegates standardized recipe preparation, ensuring quality, A9 and food safety protocols are followed in their specific assigned production area, all while offering exceptional customer service in a team oriented and supported environment. This role is also responsible for facilitating break schedules for the aforementioned areas based upon organizational needs and staff schedules.
CU is an Equal Opportunity Employer and complies with all applicable federal, state, and local laws governing nondiscrimination in employment. We are committed to creating a workplace where all individuals are treated with respect and dignity, and we encourage individuals from all backgrounds to apply, including protected veterans and individuals with disabilities.

Who We Are

The Division of Student Life consists of 36 departments that provide student support and services dedicated to helping students become successful, curious, competent individuals during their time at CU Boulder.

At CU Boulder, dining is more than just a meal—it’s an experience. Our award-winning dining venues serve fresh, sustainable, and innovative cuisine crafted by a passionate team dedicated to your well-being.

Every year, we proudly serve over 3 million meals, fueling healthy bodies and minds with options that are as delicious as they are nutritious. From community-building events to hands-on food education, we’re here to help Buffs build lifelong habits for a healthier future.

What Your Key Responsibilities Will Be

Kitchen Prep and Operation:

• Prep, assemble and delegate food preparation tasks.
• Delegate and assist with the setup and breakdown of production and service areas.