Kellogg Cook Range/Kellogg Center Michigan State University

Kellogg Range Cook

Grill, broil, fry, prepare and serve cooked to order and individual entree items for the Kellogg Hotel & Conference Center State Room Restaurant and room service, such as steaks, fish and other entre items and accompaniments; prepares food items requiring different preparation times and cooking techniques simultaneously; develops and prepares stocks, sauces, specials and soups of the day for the State room Restaurant; taste tests food items and assists in developing new menu items for The State Room; portions meats and seafoods for cooking and serving; assists other cooks in the preparation and serving of other food items at Kellogg Center as needed; assists supervisors with solving problems related to menu, cooking production, safety, sanitation and operation of kitchen equipment; works with other cooks to determine time, place, and sequence of operations to ensure that a variety of food items having different preparation times will be available through service hours; sets up kitchen equipment and arranges work and service areas; plates items from steam table, grill, fryer, broiler or service counters; obtains necessary ingredients and equipment for the preparation of all restaurant menu items; operates, cleans, and maintains food preparation and service equipment; stores and chills all food times in accordance to MSU, Federal, and State health department guidelines.

All positions in RHS are designated as critical status. In the event of a university closure, modification, or suspension of operation s due to snow or other emergency condition, persons in this position are expected to make all reasonable attempts to report to work as scheduled for the duration of the closure/suspension. If a person has an approved remote work agreement to work a portion of their normally scheduled work hours remotely, they may be called upon to work on-site to serve the MSU community.

• Two years satisfactory cooking experience in an a la carte restaurant or an equivalent combination of technical training and experience is necessary.
• Working knowledge of cooking methods, process es, and materials is necessary.
• Ability to follow prescribed recipes is necessary.
• Willingness to work a flexible shift is necessary.
• Standards of personal hygiene consistent with sanitation rules and regulations is necessary.
• Occasional lifting of 26 to 75 pounds is required.

Minimum of two years line cook experience preferred.

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, citizenship, age, disability or protected veteran status.

Resume

Tuesday through Saturday 1:30 p .m. - 10:00 p.m., Sunday and Monday off with occasional Sundays and holidays as business needs.

KELLOGG CTR

Careers.msu.edu

Occasional lifting of 26 to 75 pounds is required.