Cook (9mon, 2nd)

Michigan Technological University

Colorado

On-site

USD 22,000 - 31,000

Full time

9 days ago

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Job summary

Michigan Technological University seeks a skilled cook for its dining services. You will manage daily production, operate kitchen equipment, supervise student assistants, and ensure safety and quality across all menu items. A strong focus on portion control and recipe adherence is required.

The role requires a high school diploma with culinary training and at least three years in a professional kitchen. This is a 9‑month, full‑time position on the 2nd shift, with a starting pay of $19.15 per

Qualifications

High school diploma and culinary training or equivalent experience.
Three years experience in commercial, institutional, restaurant or hotel kitchen.
SERV Safe Certification is desirable.

Responsibilities

Meet daily production and serving schedules for cafeteria lines, retail, luncheons, buffets, and banquets.
Requisition or retrieve foodstuffs and supplies to meet daily production needs.
Operate equipment used in preparation and production with proper safety procedures.
Advise staff on portion size, ingredients, preparation methods, and quality standards.
Provide information to customers and maintain a clean, sanitary work area.
Assist in training and supervising student assistants and other personnel.

Skills

Skilled cook

Food safety knowledge

Portion control

Reading recipes

Education

High school diploma and culinary training

Job description

Michigan Technological University is an R1 technological research university founded in 1885 in Houghton. Our rural campus is situated just miles from Lake Superior in Michigan's scenic Upper Peninsula and is home to nearly 7,500 students from more than 60 countries around the world. Consistently ranked among the best universities in the country for return on investment, Michigan’s flagship technological university offers more than 185 undergraduate and graduate degree programs. Research focus areas include defense, health, energy, automotive, environment, and aerospace.

The area’s waters, forests, and snowfall support year-round recreation, including skiing, snowboarding, hiking, biking, and paddling. The University is an integral part of the region, supported by a friendly and welcoming community that takes pride in being a true college town. We embrace our size, climate, sense of adventure, and originality.

Summary

Cooks at Michigan Technological University are responsible for the proper preparation and production coordination of all hot and cold menu items as assigned by supervisor.

Responsibilities and Essential Duties

Meet daily production and serving schedules with respect to cafeteria lines, retail operations, special luncheons, buffets, and banquets.
Requisition from stores clerk, and/or personally retrieve from storage as needed, foodstuffs and supplies to meet daily production and preparation schedules.
Operate all equipment used in preparation and production of menu items assigned to his/her area employing proper safety procedures.
Advise other departmental employees on portion size, food items, ingredients, preparation methods, presentation, garnish, and quality control issues to ensure that recipes are followed to meet production demands and quality standards.
Provide information to customers as requested.
Maintain a clean, sanitary, and safe work area.
Responsible for garbage removal and cardboard recycling in assigned area.
Conduct daily, weekly, or monthly physical inventories in designated areas as assigned by supervisor.
Assist in the training and instruction of new employees, both regular and student assigned to food production, as needed.
Participate in any training necessary to accommodate changes in operation which directly affects regular assigned duties.
Adhere to current uniform policies.
Commit to learning about continuous improvement strategies and applying them to everyday work. Actively engage in University continuous improvement initiatives.
Integrate safety practices into daily activities.
Functional supervision is exercised over student assistants and other personnel as assigned.

Required Education, Certifications, Licensures

High school diploma and culinary training, or an equivalent combination of education and experience from which comparable knowledge and abilities can be acquired.

Required Experience

Three years experience working in a commercial, institutional, restaurant or hotel kitchen, or a similar food service operation as a skilled cook or equivalent position.

Desirable Education and/or Experience

SERV Safe Certified

Required Knowledge, Skills, and/or Abilities

Demonstrated ability to perform as a skilled cook in processes such as baking, roasting, frying, grilling, braising, boiling, simmering and stewing.
Demonstrated knowledge of cooking time, correct temperature, weight loss, portion control, and production standards in the cook's department.
Demonstrated ability to read and interpret recipes relative to quantity, consistency, and composition of all menu items assigned to the department.
Demonstrated knowledge of all food service equipment operation.
Knowledge of sanitation standards required in the preservation of cooked and uncooked items and the prevention of food contamination.
Demonstrated ability to give and follow instructions.
Demonstrated ability to work harmoniously with people in varying situations and in all areas when assigned.
Excellent interpersonal and communication skills.
Ability to obtain a food safety certification within six months of employment.
Possess valid driver’s license and meet Michigan Techs vehicle use requirements.
Demonstrated commitment to contribute to a safe work environment.

Desirable Knowledge, Skills, and/or Abilities

Demonstrated success in, or potential future contributions to, working with persons from diverse backgrounds, creating a sense of belonging, and fostering a fair, objective, welcoming place to work for persons with a wide variety of personal characteristics and viewpoints.
Demonstrated success in, or potential future contributions to, working with persons with a wide variety of backgrounds and viewpoints.

Work Environment and/or Physical Demands

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually moderate to very loud
The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close, distance, color, and peripheral vision and the ability to adjust focus.
While performing the duties of this job, the employee works near moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions; work in high, precarious places, is exposed to fumes or airborne particles, and extreme heat and cold.

Required Training and Other Conditions of Employment

Every employee at Michigan Technological University will receive the following training courses:

Employee Safety Overview
Annual Data Security Training
Anti-Harassment, Discrimination, Retaliation Training
Annual Title IX Training

Additional training will be required by the department on a periodic basis.

Background Check: Offers of employment are contingent upon and not considered finalized until the required background check has been performed and the results received and assessed.

Full-Time Equivalent (FTE) % (1=100%)

1.0

FLSA Status

Non-Exempt

Appointment Term

9 months

Shift

2nd Shift

Pay Rate/Salary

Contractual. External candidates will receive the minimum amount ($19.15/hr).

Title of Position Supervisor

Director of Dining