High-Volume Cook II — Kitchen Lead & Training

Montana State University - Office of Student Engagement; Bozeman (MT); On-site; USD 52,000 - 56,000; Full time

Benefits offered by this job

MSU Benefits

Job summary

Montana State University’s Culinary Services seeks a motivated Culinary Professional II/Cook II for the Salad Productions unit. This role involves high-volume cooking, shift leadership, and ensuring quality, with a focus on sanitation and teamwork at MSU in Bozeman.

Typical shift is Sunday–Thursday 8am–4:30pm; candidates must follow recipes, control portions, and maintain records. This is a full-time, classified hourly position with university benefits.

Qualifications

• Experience cooking in a high-volume environment or multiple cuisines.
• Experience leading and/or training staff.
• Experience providing excellent customer service.

Responsibilities

• Prepare, cook, and package high-volume products per SOPs and recipes.
• Assist in leading a shift and train students/temporary staff.
• Ensure quality presentation and proper portion control for packaging.
• Follow FDA sanitation guidelines and MSU sanitarian directions.
• Assist with cleaning, storage, and inventory control at the station.
• Develop and test recipes across seasons and menus.
• Maintain records and track food/waste per SOP.
• Support other kitchen duties and cover for absences when needed.
• Contribute to team and MSU Culinary Services mission.

Skills

High-volume cooking

Staff training

Customer service

Job description

Montana State University’s Culinary Services seeks a motivated Culinary Professional II/Cook II for the Salad Productions unit. This role involves high-volume cooking, shift leadership, and ensuring quality, with a focus on sanitation and teamwork at MSU in Bozeman.

Typical shift is Sunday–Thursday 8am–4:30pm; candidates must follow recipes, control portions, and maintain records. This is a full-time, classified hourly position with university benefits.