Production Cook

 

Position Title: Production Cook

Department:  Dining Services-Central Office

Term of Assignment: Continuing

Term End Date, If Applicable:             

FLSA Status:   Non-Exempt = overtime eligible

Work Schedule: 2 positions are available

12 month position - 40 hours per week: variable shifts/days/locations, including afternoon and weekend shifts; shift start times are between the hours of 5:30 am and 12:00 pm

12 month position - 30 hours per week; variable shifts/days/locations, including afternoons, and weekend shifts; subject to change depending on department needs; shift start times are between the hours of 5:30 am and 12:00 pm

Salary: $17.34 starting; $18.21 working

Travel: No travel

Brief Statement of Duties

Brief Statement of Duties: Under routine supervision, provide skills and engage in the preparation of food. Prepare a wide variety of soups, salads, entrees, desserts, bakery and pastry items; use a variety of kitchen equipment; follow standardized recipe files; and make recommendations for change/improvement.

Minimum Qualifications

Required Education: High School Graduation or Equivalent

Discipline/Degree Area: 

Required Specialized Training/Certifications:  Food Service Sanitation Certification (ServSafe) or the ability to obtain within six months from the start of employment.

Required Minimum Work Experience:  
Eighteen months of food service experience in kitchen production while working in a quantity food service setting (e.g. Fast Casual, Quick Service Restaurant experience, large production retail chain/branded setting).

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

Customer and Personal Service-Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Active Listening-Giving full attention to what other people are saying; taking time to understand the points being made; asking questions as appropriate; and not interrupting at inappropriate times.
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 and understanding why they react as they do.
Possess the physical capability to perform all of the duties and responsibilities of the position.
Oral Comprehension-The ability to listen to and understand information and ideas presented through spoken words and sentences.
Manual Dexterity-The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
Problem Sensitivity-The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.

Additional Desirable Qualifications

Additional Desirable Qualifications: 

Food Service Sanitation Certification.
Leadership ability demonstrated by experience.
Willingness to improve skill level.
Experience in gourmet/banquet/catering cooking/preparation.
Vocational education training in baking, cooking, salad making, etc.

Other

Special Instructions to Applicants: Submit application, cover letter, resume and references

Contact Information:  Brenda Bickler, Employment Specialist, 906-227-2114

NMU is an equal opportunity employer.