Cafeteria Lead Cook / Kitchen Crew in Pittsboro, Indiana at Fleece Performance Engineering

Who Are We:
Fleece Performance Engineering is a leading manufacturer of after-market diesel performance products. With a reputation for innovation, quality, and service, our high-performance products push the limits of diesel performance technology. We are seeking motivated individuals who thrive in a rapidly expanding business environment.

The Perks:
• Paid Time Off, Holidays, and Health Benefits (Medical, Vision, Dental, Life)
• 401(k) with Employer Match and Disability Coverage
• Discretionary Bonus Opportunities
• On-Site Gym, Training Opportunities, and Other Perks

The Role:
We're excited to launch our new in-house kitchen, providing fresh, high-quality meals for our manufacturing and engineering teams, and we're looking for a Cafeteria Lead Cook to join us. This full-time role offers a predictable daytime schedule, competitive pay and benefits, and the work-life balance that's hard to find in the restaurant industry. As our Cafeteria Lead Cook, you'll oversee the daily execution of meal service by preparing meals according to standardized recipes, maintaining a clean and sanitary kitchen, and supporting efficient food service. This hands-on, versatile role is ideal for a dependable, self-motivated culinary professional who can confidently transition between high-volume cooking, food preparation, sanitation, and service while taking pride in delivering an exceptional dining experience in a collaborative, team-oriented environment.

What You’ll Do:
Job Duties include, but not limited to:
Cooking Duties
• Prepare and cook batch meals according to daily menus and standardized recipes.
• Monitor food quality, taste, and presentation to ensure standards are met.
• Maintain accurate food temperature logs and ensure safe internal cooking temperatures.
• Operate commercial kitchen equipment, including ovens, flat-top grills, steamers, and fryers.
• Manage portion control during service to minimize waste and ensure meal consistency.

Prep Cook Duties
• Execute daily prep tasks including washing, peeling, cutting, and portioning vegetables, fruits, and meats.
• Prepare cold items such as salads, dressings, and sandwiches for grab-and-go sections.
• Label, date, and properly rotate all ingredients according to First-In, First-Out (FIFO) principles.
• Assist in receiving, checking, and stocking deliveries against invoices.
• Maintain clean, organized coolers and dry storage areas.

Dishwasher & Sanitation Duties
• Operate and maintain the commercial dishwasher and automated chemical dispensing equipment.
• Follow specific warewash protocols to ensure all trays, utensils, and cookware are completely sanitized.
• Manually scrub large pots and pans that cannot be processed through the machine.
• Ensure the dish pit area remains organized, clean, and free of food debris throughout the shift.
• Perform routine deep clean tasks on a scheduled rotating basis (floors, vents, hoods, ovens, and fryers).
• Properly handle, label, and store all cleaning chemicals in accordance with Safety Data Sheet (SDS) guidelines.
• Monitor and empty trash and recycling bins regularly.

Compliance, Customer Service & Operations
• Dietary Awareness: Demonstrate a working knowledge of food allergens and cross-contamination prevention; communicate ingredients clearly to guests with dietary restrictions.
• Customer Interaction: Provide friendly, efficient service at the point of meal distribution, maintaining a clean and inviting service line.
• Waste Management: Identify opportunities to minimize food waste through accurate portioning and proper ingredient repurposing.
• Team Adaptability: Ability to pivot quickly between tasks. Shifting from high-speed cooking to dishwashing or cleaning based on the immediate needs of the kitchen.
• Always represents the company in a professional manner
What It Takes:
Qualifications:
• Education: High School Diploma, GED, or equivalent is preferred, or an equivalent combination of education and experience (higher education or culinary training is a plus).
• Experience: Minimum of 1–2 years of experience in a high-volume kitchen, cafeteria, or restaurant environment preferred.
• Certification: Current ServSafe Food Handler or Manager certification (or willingness to obtain within 30 days of hire).
• Technical Skills: Proficient knife skills and deep familiarity with commercial kitchen equipment preferred.
• Communication: Ability to confidently read, follow, and execute recipes and production sheets.
• Reliability: A proven track record of punctuality and excellent attendance, which is vital for maintaining fixed cafeteria meal schedules.
• Attitude: A positive, proactive, "can-do" mindset, with a strong focus on taking pride in work performance and thriving in a collaborative environment.
• Creativity: Experience or interest in recipe development and menu creativity.
• Leadership: Potential or proven leadership experience, with the desire to assist in kitchen management when needed.

Physical Requirements
• Endurance: Ability to stand and walk for the duration of an 8-hour shift.
• Strength: Ability to lift, carry, and push items weighing up to 50 lbs (e.g., bags of flour, cases of produce, or trash bins).
• Agility: Frequent bending, stooping, reaching, and overhead lifting.
• Environmental Tolerance: Ability to work comfortably in environments with fluctuating temperatures, including hot kitchens and cold walk-in freezers.