Lead Cook

About Rice:

Boasting a 300-acre tree-lined campus in Houston, Texas, Rice University is ranked among the nation's top 20 universities by U.S. News & World Report. Rice has a 6-to-1 undergraduate student-to-faculty ratio, and a residential college system, which supports students intellectually, emotionally and culturally through social events, intramural sports, student plays, lectures series, courses and student government. Developing close-knit, diverse college communities is a strong campus tradition, which is why Rice is highly ranked for best quality of life and best value among private universities.

Rice is also a wonderful place to work. Rice faculty, staff and students share values that are essential to our success as a healthy community. Those values guide our decisions and behaviors and shape Rice's culture. They come through in the way we treat each other and the welcome we extend to our visitors. These values can be recalled simply by our name -- RICE -- Responsibility, Integrity, Community and Excellence.

Position Summary:

The Lead Cook prepares a variety of foods in accordance with menu instructions and standardized recipes. This position ensures that proper food standards are maintained in the areas of quality, sanitation, and appearance, maintains a clean work area, and assists with general kitchen cleaning. The Lead Cook must be competent in all areas of the kitchen, including recipe-driven stations, grill cook duties, standard stations, food prep/sauces, cold prep, and dishwashing. This role also assists in the management of the kitchen, including opening and closing procedures.

Ideal Candidate Statement:

The ideal candidate has experience working in a team environment, preferably in a commercial kitchen setting. They should be comfortable working in a fast-paced environment managing multiple tasks. The candidate must demonstrate excellent attention to detail with a focus on accuracy, safety, and sanitation habits.

Workplace Requirements:

This position is exclusively on-site, necessitating all duties to be performed in-person. Per Rice policy 440, work arrangements may be subject to change.

This role is classified as an Essential On-Campus Position, requiring on-site presence to effectively carry out its vital functions. During emergencies or crises, the employee is required to report to campus as directed to ensure continuity of critical operations and must remain accessible to leadership to fulfill responsibilities necessary for maintaining institutional functions.

Physical Demands: LIGHT - Exert up to 25 lbs. of force occasionally. Requires walking or standing up to 8 hours per day.

Other Requirements: Manual dexterity and the ability to see, hear, reach, climb, and balance. Must be able to detect scents and discern flavors.

Environment: Work environment is a commercial kitchen and includes exposure to temperature extremes. Work hazards include exposure to chemicals, wet floors, dangerous equipment (fryers, dough sheet, tortilla machine, stoves, ovens, knives, slicers, etc.), and hot oil, steam, and water.

Hiring Range: $20.64 - $26.00 hourly.

*Non-Exempt (hourly) positions under FLSA are eligible for overtime.

Minimum Requirements:

• High School Diploma or equivalent.
  + In lieu of the education requirement, additional related experience, above and beyond what is required, may be substituted on an equivalent year-for-year basis.
• Four or more (4+) years of experience.
  + In lieu of the experience requirement, additional related education above and beyond what is required may be substituted on an equivalent year-for-year basis.
• Certified Food Management Permit (Houston) or equivalent (ServSafe)

Skills:

• Able to read and write in English.
• Able to read and understand standard recipes and production sheets.
• Ability to document HACCP Log sheets for Breakfast, Lunch, and Dinner.
• Proven record of cleanliness ensuring safety and sanitation habits.
• Good verbal and written communication skills.
• Strong multitasking ability to address staff issues while working on other elements of an event, meal, or project.

Preferences:

• Three years related experience in commercial hospitality or similar field.

Essential Functions:

• Prepares a variety of foods in accordance with menu instructions and standardized recipes.
• Works any and all standardized stations as well as recipe-driven stations; must be competent in all areas of the kitchen including Grill Cook, Pizza Maker, Food Prep/Sauces, Lead Dishwasher, Baker, Cashier, Cold Prep, or Dishwasher.
• Ensures that proper food standards are maintained in the areas of quality, sanitation, and appearance.
• Participate in maintaining a high degree of sanitation within the kitchen and serving area, including cleaning standard kitchen equipment.
• Maintains a clean work area and assists with general kitchen cleaning.
• Provides directions and assistance to visitors as needed.
• Assists in the management of the kitchen including opening and closing the kitchen.
• Serves as an Essential Employee during Campus Emergencies, reporting to campus to ensure continuity of operations.
• Performs all other duties as assigned