Cook III

As directed, the Cook III actively works in display cooking areas and prep stations to prepare, cook, and serve a wide variety of recipes in mass quantities in accordance with standard operating procedures.
**Supervises the daily activities, staff, and production in their assigned station(s) within a large volume/high activity dining hall or retail operation to meet the needs of the customers.
**Oversees, provides training, and assigns tasks for a shift of up to 13 full time and 30 student and temporary staff.
**Ensures staff is following all recipes and they are meeting all standard operating procedures and compliance rules.
**Daily execution of the production plan and service schedules/methods of meals, ensuring quality product is being served in an appealing manner and that portion control guidelines are being adhered to.
**Monitors inventory, assists with controlling food and waste costs, keeps records, and orders, receives, and stocks food/product accordingly.
**Assigns and performs the disposition and storage of foods (hot and cold), supplies, regular cleaning of assigned area, and maintenance of equipment in accordance with the sanitarians recommendations.
**Ensures compliance with sanitation guidelines and food handling and storage FDA codes and as directed by MSUs Registered Sanitarian.
**Positively and professionally interacts with customers.
**Assists with recipe maintenance, developing and testing.
**Trained in other areas of the food service to assist during employee absences or high volume serving times and performs other general kitchen duties as needed.
**Actively contributes to the team by performing other duties as needed in support of the departments mission.

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