Culinary Support Cook

University of North Dakota; Grand Forks (ND); On-site; USD 25,000 - 29,000; Full time

Job summary

University of North Dakota is seeking an onsite Cook II in Grand Forks, ND to prepare food for service following safety procedures. You will batch cook and display cook techniques, and supervise part-time and student staff in the lead cook's absence.

The role is 40 hours per week, non-exempt with overtime eligibility, typically 6:00am–2:30pm. Strong communication, teamwork, and physical stamina are essential.

Qualifications

• High School Diploma or GED.
• Food production experience in a large-volume setting.
• Experience with materials and equipment used in food services.
• Experience with computers and software programs.
• Progressive supervisory experience with all age groups.
• Criminal History Background Check successfully completed.

Responsibilities

• Prepares products for service to customers.
• Sets up weekly production schedule for the Culinary Support Center.
• Takes weekly inventory in the Culinary Support Center.
• Communicates effectively longs and shorts with various units across campus.
• Uses equipment including 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 quality and freshness.

Skills

Communication

Interpersonal skills

Organizational skills

Math skills

Physical stamina

Self-motivated

Willingness to learn

Integrity

Leadership in absence of lead cook

Education

High School Diploma or GED

Tools

Jamix

Job description

Salary/Position Classification

• $17.85-$21.00 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 Jamix production schedule.
• Sets up weekly production schedule for the Culinary Support Center.
• Takes 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

Completes required food production paperwork

• Checks food supplies for the following production schedules
• Helps in the menu development of specialty menus
• Records production on the service summary sheets accurately and efficiently

Supervisory duties for part –time and student employees

• Provides instruction for part-time and student staff assisting in assigned production
• Assumes leadership of production area in absence of lead cook

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.
• Ability to read and comprehend reports and basic math skills to complete reports
• Must be able to move 45-50 pounds and stand 3 to 4 hours
• Self-motivated
• 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 in a large volume setting
• Experience with materials and equipment used in the food services business
• Experience with computers and software programs
• Progressive supervisory experience with all age groups
• Successful completion of a Criminal History Background Check

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

• One year experience in short order grill production and/or display cooking
• NRA Serv Safe Food Handlers Certification