Lead Cook

• Posting Number:** 0603052
• Recruitment Type:** Open to All Applicants
• Position Title:** Lead Cook
• Position Type:** Staff
• Benefits Status:** Benefits Eligible
• FLSA:** Non-Exempt
• Hiring Range:** $23.68 per hour, plus benefits.
• Location:** Tacoma, WA 98447
• Department:** Hospitality Services & Campus Restaurants Administration
• Posting Date:** 05/06/2026
• Closing Date:** When a sufficient number of qualified applicants have been identified.

Full-time; This schedule days and hours may shift based on business needs.

Schedule

Saturday -- 7am -- 3:30p

Sunday -- 7am -- 3:30p

Monday -- 9am -- 5:30p -- Float

Tuesday -- 9am -- 5:30p -- Float

Wednesday -- Off

Thursday -- Off

Friday -- 12:15p -- 8:45p

• Float shifts will vary based on dining hall and catering needs, however these times are representative of a standard shift.

This is a great opportunity in a busy kitchen with top-notch benefits; uniform provided, retirement plan, tuition remission for you and dependents, medical and dental, use of the University facilities as well as vacation, sick and holiday pay. On average, the university has 14 paid holidays per year. We are always closed (with holiday pay) over the Thanksgiving and Christmas holidays. Be ready to work with a great team in a high-volume kitchen serving breakfast, lunch, and dinner.

Dining and Culinary Services is independently operated and provides the nutritional foundation for the academic and co-curricular success of Pacific Lutheran University students. The Lead Cook prepares a variety of foods for the main dining facility, The Commons, and leads a team of line cooks, prep cooks and college students with strong emphasis on proper cooking techniques, safety, sanitation, sustainability, and exemplary customer service. This position reports to the Executive Chef.

Essential Functions And Responsibilities

Monitor and supervise student and temporary workers in customer service, safety and sanitation.

Prepare scratch menu items for the main university dining facility.

Comply with all PLU and Health Department safety standards. Conform to high standards of quality and sanitation; follow proper cleaning, maintenance and reporting procedures.

Read menu to estimate food requirements in advance.

Monitor and adjust thermostat controls to regulate temperature of ovens, combi-ovens, fryers, boilers, grills, range top, induction burners, and steam kettles, to ensure food quality.

Measure and mix ingredients according to recipes, using a variety or kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare soups, salads, pasta, pizza, desserts, sauces, and casseroles.

Sauté, grill, bake, and fry a la minute or batch cooked orders for line in a high energy, fast paced environment.

Bake, roast, broil, and steam meats, fish, vegetables, and other foods.

Season food during mixing or cooking to department standards.

Carve meat, portion food on serving plates, add gravies, sauces, and garnishes to fill orders.

Properly store, rotate, and label product.

Monitor condition of the kitchen and equipment it contains; follows proper cleaning, maintenance and reporting procedures.

Wash, peel, cut, and shred vegetables and fruits to prepare them for use.

Butcher chicken, fish, and shellfish.

Maintain corr