Lead Campus Cook | Part-Time, Weekend Shifts

University of Minnesota; Noyes Junction (MN); On-site; USD 27,321 - 38,913; Full time

Benefits offered by this job

Competitive wages

Paid holidays

Training and development

Healthcare benefits

Employee assistance program

Job summary

The University of Minnesota Crookston campus is hiring a lead food service worker for a 50-75% time, 9-month position starting Fall 2027. The role involves preparing and serving high-volume food to employees, students, and the public, while meeting food safety standards and using a wide range of kitchen equipment.

Reporting to the Sodexo Dining Service’s General Manager, the position requires weekend availability, holiday and overtime flexibility, and teamwork to minimize waste and deliver

Qualifications

• High School diploma or GED.
• At least 2 years of relevant experience or education in quantity food production.
• Ability to perform mathematical and recipe conversion calculations.
• Reads, writes, understands, and communicates in English.
• Ability to life up to 50 pounds occasionally.
• Willingness to stand for 4 hours at a time.
• Willingness to work afternoon/evening shifts, varying days and rotating weekends.

Responsibilities

• Accurately and efficiently prepare, portion, cook, and present hot and/or cold food items for Breakfast, Lunch, Dinner, and Special/Catered Events.
• Follow complex recipes and product directions.
• Produce large and small batch goods using classical and contemporary techniques.
• May oversee production staff and train/assign tasks.
• Attend scheduled shifts on time with regularity.
• Other duties as needed by business requirements.

Skills

Food production experience

Math & recipe conversions

English proficiency

Stamina/physical fitness

Flexible scheduling

Education

High School diploma or GED

Job description

The University of Minnesota Crookston campus is hiring a lead food service worker for a 50-75% time, 9-month position starting Fall 2027. The role involves preparing and serving high-volume food to employees, students, and the public, while meeting food safety standards and using a wide range of kitchen equipment.

Reporting to the Sodexo Dining Service’s General Manager, the position requires weekend availability, holiday and overtime flexibility, and teamwork to minimize waste and deliver