Evening Cook

Salary/Position Classification

• $17.85-$22.00 Hourly, Dependent on Experience, Non-Exempt (Eligible for overtime)
• 40 hours per week
• This position will work onsite the UND Grand Forks, ND campus

Purpose of Position

The purpose of this position is to prepare food for service to customers following all departmental policies and procedures in a safe and sanitary manner. The position will prepare food using batch cooking and display cooking techniques. This position also works closely with training of part-time and student employees and assumes a leadership role in the absence of a lead cook.

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
• Uses the following equipment including but not limited to: grills, meat slicer, food chopper, steam equipment, fryers, ovens, calculator and scales
• Attends food and dining services meetings as directed.
• Responds to customer questions and concerns appropriately and accurately
• Interacts positively with customers when display cooking and when in service areas

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
• Keep self-clean, use proper hand washing techniques, wear clean uniform and hair and beard restraint, avoid direct contact with food if at all possible and use gloves and utensils when possible
• Use the proper procedures in the storage of food, cover, date and label food,
• Stay current on sanitation techniques and processing affecting the work.
• Follows UND Dining Services HACCP policies and procedures

Completes required food production paperwork

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

Supervisory duties for part -time and student employees

• Provides instruction for part-time and student staff assisting in assigned production

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 in 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 Certification
• Experience with Microsoft Office (Word, Excel, and Outlook)
• Progressive supervisory experience with all age groups