Culinary Support Cook

UND Careers; Grand Forks (ND); In loco; USD 25.000 - 30.000; Tempo pieno

Descrizione del lavoro

University of North Dakota on the Grand Forks campus is seeking a Culinary Support Center cook to prepare food for service following safety and quality standards. The role leads part-time and student staff in the absence of a lead cook and works 40 hours per week with a 6:00am–2:30pm shift.

This onsite position offers hourly pay of $17.85–$22.00, with overtime eligibility. Candidates should have food production experience and strong sanitation practices, and be prepared to work with large-volume

Competenze

• High School Diploma or GED required.
• Food production experience required.
• Progressive supervisory experience with all age groups.
• Successful completion of a criminal history background check.
• Valid Drivers License required.

Mansioni

• Prepares products for service to customers.
• Sets up weekly production schedule for the Culinary Support Center.
• Assists weekly inventory for the unit.
• Supervises part-time and student employees in the lead cook's absence.
• Completes required food production paperwork.
• Maintains proper sanitation and temperature controls.

Conoscenze

Strong communication

Leadership ability

Food production knowledge

Sanitation and safety

Formazione

High School Diploma or GED

Strumenti

Microsoft Office

Descrizione del lavoro

Salary/Position Classification

• $17.85-$22.00 hourly, Non-Exempt (Eligible for overtime)


• 40 hours per week
  
  
  
  • Typical Shift 6:00am-2:30pm
  
  
  
  


• This position will work onsite at UND Grand Forks, ND campus

Purpose of Position

The purpose of this position is to prepare food for service to customers following all departmental policies and procedures in a safe and sanitary manner. The position will prepare food using batch cooking and display cooking techniques. This position also works closely with training of part-time and student employees and assumes a leadership role in the absence of a lead cook.

Duties & Responsibilities

Prepares products for service to customers

• Prepares Culinary Support Center recipes according to Jamax production schedule, vending, retail, catering, residential


• Sets up weekly production schedule for the Culinary Support Center.


• Assist taking weekly inventory in the Culinary Support Center.


• Communicates effectively longs and shorts with various units across campus.


• Uses the following equipment including but not limited to: Cook/Chill Tank, Steam Jacket Kettles, Pasta cooker & dolly, Grills, Fryers, Combi-ovens, Rotisserie, Churrasco grill, Meat slicer, Food processors, Calculator and Scales


• Prepares food to meet all meal deadlines and maintains the highest quality and freshness possible using progressive cooking techniques.


• Work with the preparation and disposal of fish, poultry, beef, lamb, pork and other meat products.

Follows the proper sanitation techniques used in the business

• Use thermometers in the process of achieving the proper temperatures for the various products, record temperatures, and check on products being held to insure safe temperatures, record temperatures for the coolers and freezer and advise supervisor if temperature requirements are not met


• Use the proper procedures to clean and to sanitize the various work areas and the large and small equipment used in production


• Use the proper procedures in the storage of food, cover, date and label food, chill food rapidly using an approved method


• Use proper sanitation/production procedures in the production of products in order to avoid contamination (cross contamination with cutting boards, knives, etc.), minimize the duration products are in the danger temperature zone, reduce direct contact with hand, minimize reheating products to one time using an approved method and not to combine older product into fresh

Completes required food production paperwork

• Checks food supplies for the following production schedules/vending, retail, residential


• Helps in the menu development of specialty menus, grab n go offerings, salads, sandwiches

Supervisory duties for part –time and student employees

• Provides instruction for part-time and student staff assisting in assigned production

Required Competencies

• Strong communication, interpersonal and organizational skills.


• Requires knowledge of food production and working knowledge of large quantity food service and knowledge of materials, equipment and food in business


• Must be able to move 45-50 pounds and stand 3 to 4 hours


• Ability to read and comprehend reports and basic math skills to complete reports.


• Self-motivated with the ability to direct and lead others


• Have an optimistic attitude, willingness to learn new skills, high degree of integrity, and a strong work ethic

Minimum Requirements

• High School Diploma or GED


• Food production experience


• Progressive supervisory experience with all age groups


• Successful completion of a criminal history background check


• Valid Drivers License

In compliance with federal law, all persons hired will be required to verify identityand eligibility to work in the US and to complete the required employment eligibility verification form upon hire.This position does not support visa sponsorship for continued employment.

Preferred Qualifications

• Two-year experience in large-volume food production and experience with catered events


• One-year experience in short order grill production and/or display cooking


• NRA Serv Safe Food Handlers Certification


• General computer knowledge of Microsoft Office (Word, Excel, and Outlook)