Cook II - Shift Leader in High-Volume Campus Kitchen

Montana State University; Bozeman (MT); On-site; USD 28,929 - 39,950; Full time

Job summary

Montana State University’s Culinary Services hires motivated team members who are excited to actively participate in the fast-paced world of campus food service. The Cook II position supports production of fresh meals and beverages for thousands of customers daily and contributes to a high standard of food quality and service.

Responsibilities include preparing a wide variety of recipes, leading shifts, ensuring safety and sanitation, managing inventories, and assisting with recipe testing.

Qualifications

• Experience cooking in a high-volume restaurant or multiple cuisines.
• Ability to lead and/or train staff.
• Experience providing excellent customer service.
• Must have 4‑hour sanitation certification or ability to become certified.

Responsibilities

• Prepare, cook, and serve a wide variety of recipes in mass quantities per SOPs.
• Lead a shift of employees; provide direction and training to cooks and student staff.
• Interact with customers in a positive, professional manner.
• Execute production of meals while following portion control guidelines.
• Follow FDA sanitation guidelines and MSU sanitation directives.
• Assist with inventory management and cost control at the station; maintain records.
• Assist with recipe development and testing at various times of year.
• Contribute to team effort and perform other duties as needed.

Skills

High-volume cooking

Customer service

Staff training

Sanitation knowledge

Education

Sanitation certification

Tools

Inventory control

Job description

Montana State University’s Culinary Services hires motivated team members who are excited to actively participate in the fast-paced world of campus food service. The Cook II position supports production of fresh meals and beverages for thousands of customers daily and contributes to a high standard of food quality and service.

Responsibilities include preparing a wide variety of recipes, leading shifts, ensuring safety and sanitation, managing inventories, and assisting with recipe testing.