Weekend AM Cook – Fresh, Fast-Paced Kitchen

MSU Residential and Hospitality Services; Center (IN); On-site; USD 441,000 - 551,000; Part time

Job summary

MSU Residential and Hospitality Services is seeking a Cook for the State Room at Kellogg Center on weekends in the morning. The role handles grilling, sautéing, frying, salads, desserts and other hot and cold items, with shifts 6 am to 2:30 pm Thursday through Sunday; part-time 20-25 hours weekly.

Responsibilities include food prep for vegetables, grains, and items; maintaining sanitation; assisting production cooks; and ensuring proper handling and plating.

Qualifications

• Willingness to work a flexible shift.
• Standards of personal hygiene consistent with sanitation rules and regulations.
• Occasional lifting of 26 to 75 pounds is required.
• Must be able to work a minimum of 12 hours, usually scheduled to work 15-25 hours per week on average
• Must be able to work home football games

Responsibilities

• Prepares and cooks food items such as assorted vegetables, rice, potatoes, grains and other food items.
• Obtains necessary ingredients for preparation of assigned food items and replenishes food supplies to meet requirements.
• Oversees and assists in the maintenance of proper food handling techniques to ensure efficiency of operations and to eliminate waste and spoilage.
• Responsible for cleaning and routine maintenance of food preparation equipment such as counter surfaces, steamers, slicers, robot coupe, walk-in coolers, range tops, ovens and general work area.
• Assists production cooks with the preparation of various food items, as needed.
• Prepares basic food ingredients for cooking by performing such duties as chopping, cutting, slicing, grinding and blending.
• Assists cooks by combining food ingredients as directed.
• Finishes food items for serving by garnishing and transferring items to individual serving dishes.

Skills

Cooking

Food preparation

Food safety

Teamwork

Job description

MSU Residential and Hospitality Services is seeking a Cook for the State Room at Kellogg Center on weekends in the morning. The role handles grilling, sautéing, frying, salads, desserts and other hot and cold items, with shifts 6 am to 2:30 pm Thursday through Sunday; part-time 20-25 hours weekly.

Responsibilities include food prep for vegetables, grains, and items; maintaining sanitation; assisting production cooks; and ensuring proper handling and plating.