Cook

Salary/Position Classification

• $17.85-$22.00 hourly, Non-Exempt (Eligible for overtime)
• 40 hours per week
• 100% Remote Work Availability: No
• Hybrid Work Availability (requires some time on campus): No

Purpose of Position

The purpose of this position is to direct that production staff while working alongside of them to prepare and serve products according to dining services mission to our customers. This position also directs the safety and sanitation policies and procedures for the production areas. It is a working position that includes motivating staff, directing staff, and communicating with the management team.

Duties & Responsibilities

Prepares products for service to customers

• Prepares and cooks dishes accompaniments according to the computerized production recipes/reports.
• Does Display/Cook-to-Order food preparation as directed.
• Slices and weighs serving portions of meats, cheeses, etc.
• Prepares menu items for assigned catered functions
• Creatively garnishes serving lines, buffets, and serving plates in order to make attractive presentations
• Uses the following equipment including but not limited to: grills, meat slicer, food chopper, steam equipment, fryers, ovens, calculator and scales
• Is aware of all meal schedules
• Work with the preparation and disposal of fish, poultry, beef, lamb, pork and other meat products

Follows the proper sanitation techniques used in the business

• Use thermometers in the process of achieving the proper temperatures for the various products, record temperatures, and check on products being held to insure safe temperatures, record temperatures for the coolers and freezer and advise supervisor if temperature requirements are not met
• Use the proper procedures to clean and to sanitize the various work areas and the large and small equipment used in production
• Use the proper procedures in the storage of food, cover, date and label food,
• Completes the ServSafe food handlers course
• Follows UND Dining Services HACCP policies and procedures

Supervisory duties for part -time and student employees

Completes required food production paperwork

• Checks food supplies for the following production schedules
• Helps in the menu development of specialty menus

Required Competencies

• Strong communication, interpersonal and organizational skills.
• Requires knowledge of food production and working knowledge of large quantity food service and knowledge of materials, equipment and food used in the business
• Must be able to move 45-50 pounds and stand 3 to 4 hours
• Ability to read and comprehend reports and basic math skills to complete reports.
• Self-motivated with the ability to direct and lead others
• Have an optimistic attitude, willingness to learn new skills, high degree of integrity, and a strong work ethic

Minimum Requirements

• High School Diploma or GED
• Food production experience
• Experience with concept/display cooking
• Successful completion of a Criminal History Background Check

In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the US and to complete the required employment eligibility verification form upon hire. This position does not support visa sponsorship for continued employment.

Preferred Qualifications

• Two year experience in large-volume food production and experience with catered events
• One year experience in short order grill production and/or display cooking
• NRA Serv Safe Food Handlers Certification
• Basic experience with Microsoft Office (Word, Excel, and Outlook)
• Progressive supervisory experience with all age groups