Production Cook

Northern Michigan University; Lakewood (MI); On-site; USD 26,000 - 29,000; Full time

Job summary

Northern Michigan University is seeking aProduction Cook for the Dining Services-Northern Center. The position involves food preparation across a range of items, following standard recipes, equipment operation, and maintaining sanitation and safety standards.

The role requires high school completion, ServSafe certification availability within six months, and 18 months each in kitchen and bake shop production, with variable shifts including weekends.

Qualifications

• Customer service skills and ability to assess and meet client needs.
• Active listening and clear communication with team and customers.
• Ability to instruct others and convey directions effectively.
• Excellent speaking and interpersonal communication.
• Commitment to service quality and customer satisfaction.

Responsibilities

• Prepare a wide variety of soups, salads, entrees, desserts, pastries following standardized recipes.
• Operate kitchen equipment and maintain clean, safe work environment.
• Assist in catering and banquet preparation as needed.
• Follow ServSafe standards and participate in ongoing sanitation practices.

Skills

Customer service

Active listening

Instructing

Speaking

Service orientation

Social perceptiveness

Oral comprehension

Manual dexterity

Problem sensitivity

Education

High school diploma or GED

Job description

Position Title:

Production Cook

Department:

Dining Services-Northern Center

Term of Assignment:

Continuing

FLSA Status:

Non-Exempt = overtime eligible

Work Schedule:

Variable shifts/days/locations. TypicallySunday through Saturday, with shift start times ranging from 6:00a.m. to 12:00 p.m including afternoon and weekend shifts.

Salary:

Hourly rate: $19.15 starting; $20.05 working

Travel:

No travel

Brief Statement of Duties:

Under routine supervision,provide skills and engage in the preparation of food. Prepare awide variety of soups, salads, entrees, desserts, bakery and pastryitems; use a variety of kitchen equipment; follow standardizedrecipe files; and make recommendations forchange/improvement.

Minimum Qualifications:

Required Education: High School Graduation orEquivalent

Required Specialized Training/Certifications: Food ServiceSanitation Certification (ServSafe) or the ability to obtain withinsix months from the start of employment.

Required Minimum Work Experience:

• Kitchen Production: Eighteen months of food service experience in kitchen productionwhile working in a quantity food service setting (e.g. Fast Casual,Quick Service Restaurant experience, large production retailchain/branded setting).
• Bake Shop Production: Eighteen months of food service experience in bake shop productionwhile working in a quantity food service setting (e.g., (e.g. FastCasual, Quick Service Restaurant experience, large productionretail chain/ bake shop type setting).

Knowledge, Skills, Abilities, or Attributes Required for Satisfactory Performance of the Position Duties:

• Customer and Personal Service-Knowledge of principles and processesfor providing customer and personal services. This includescustomer needs assessment, meeting quality standards for services,and evaluation of customer satisfaction.
• Active Listening-Giving full attention to what other people aresaying; taking time to understand the points being made; askingquestions as appropriate; and not interrupting at inappropriatetimes.
• Instructing-Teaching others how to do something.
• Speaking-Talking to others to convey information effectively.
• Service Orientation-Actively looking for ways to help people.
• Social Perceptiveness-Being aware of others' reactions andunderstanding why they react as they do.
• Possess the physical capability to perform all of the duties andresponsibilities of the position.
• Oral Comprehension-The ability to listen to and understandinformation and ideas presented through spoken words andsentences.
• Manual Dexterity-The ability to quickly move your hand, your handtogether with your arm, or your two hands to grasp, manipulate, orassemble objects.
• Problem Sensitivity-The ability to tell when something is wrong oris likely to go wrong. It does not involve solving the problem,only recognizing there is a problem.

Additional Desirable Qualifications:

• Food Service Sanitation Certification.
• Leadership ability demonstrated by experience.
• Willingness to improve skill level.
• Kitchen Production: Experience in gourmet/banquet/catering cooking/preparation.
• Vocational education training in baking, cooking, salad making,etc.
• Bake Shop Production: Experience in contemporary baking and pastry techniques.
• Vocational education training in baking, ice cream/sorbet,decoration, sugar work, etc.

Contact Information:

Brenda Bickler, Employment Specialist,906-227-2330

NMU is an equal opportunity employer.