Evening Cook & Team Lead - Display & Batch Cooking

University of North Dakota; Grand Forks (ND); Hybrid; USD 37,000 - 46,000; Full time

Job summary

University of North Dakota is seeking a food service worker to prepare food for service to customers, using batch and display cooking techniques. The role includes supervising part-time and student employees in the lead absence and ensuring safety, sanitation, and accurate production records.

Typical shift runs 12:30pm–9:00pm, 40 hours per week, on-site at UND Grand Forks, ND. Requires high school diploma or GED and experience in large-volume food production; familiarity with computer programs

Qualifications

• Requires High School Diploma or GED and food production experience in a large-volume setting.
• Experience with computers and software programs.
• Progressive supervisory experience with all age groups.

Responsibilities

• Prepares products for service to customers.
• Cooks dishes and accompaniments per production recipes and display cooking as directed.
• Slice and weigh portions; garnish serving lines for attractive presentation.
• Operate and clean equipment (grills, slicer, chopper, steam, fryers, ovens).
• Meet meal deadlines while maintaining quality and freshness.

Skills

Food production

Large volume service

Display cooking

Quality control

Education

High School Diploma or GED

Tools

Computers

Job description

Salary/Position Classification

• $17.85-$22.00 hourly, Dependent on Experience Non-Exempt (Eligible for overtime)
• 40 hours per week
  • Typical shift: 12:30pm - 9:00pm with rotating weekends
• 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 and cooks dishes accompaniments according to the computerized production recipes/reports.
• Does Display/Cook-to-Order food preparation as directed.
• Slices and weighs serving portions of meats, cheeses, etc.
• Creatively garnishes serving lines, buffets, and serving plates in order to make attractive presentations
• Uses the following equipment including but not limited to: grills, meat slicer, food chopper, steam equipment, fryers, ovens, calculator and scales
• Is aware of all meal schedules
• Prepares food to meet all meal deadlines and maintains the highest quality and freshness possible using progressive cooking techniques.

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
• Keep self-clean, use proper hand washing techniques, wear clean uniform and hair and beard restraint, avoid direct contact with food if at all possible and use gloves and utensils when possible
• Use the proper procedures in the storage of food, cover, date and label food, chill food rapidly using an approved method
• Adhere to all safety and sanitation policies which include removal of all jewelry and piercings (a plain wedding band is permissible) and wearing hair and beard restraints

Completes required food production paperwork

• Checks food supplies for the following production schedules
• Records production on the service summary sheets accurately and efficiently
• Assists with inventory

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.
• Ability to read and comprehend reports and basic math skills to complete reports.
• Self-motivated
• Have an optimistic attitude, high degree of integrity, and a strong work ethic
• Must be able to move 45-50 pounds and stand 3 to 4 hours on their feet

Minimum Requirements

• High School Diploma or GED
• Food production experience in a large volume setting
• Experience with computers and software programs
• Progressive supervisory experience with all age groups
• Successful completion of a criminal history records 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

• 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 Certification