Culinary Professional Cook II, UM Campus Dining

University of Montana•Missoula Mountain Campus, MT

10h•Onsite

About The Position

UM Campus Dining is hiring two Culinary Professional Cook II employees for the Lodge Dining Center. The center serves the campus community of more than 11,000 students, faculty, and staff year-round, as well as visitors and regional groups. It includes seven micro-restaurants, roof decks, and welcoming gathering spaces. The position combines hands-on cooking with leadership as part of the University of Montana’s culinary team. The Cook II prepares daily menu items to established standards for quality, quantity, and presentation, using batch cooking and just-in-time preparation methods. The role also supports a positive, communicative work environment, provides direction and leadership by example, follows food-safety procedures, and delivers good service to guests and students. Work is full-time at 1.0 FTE (40 hours per week), year-round, with hours that vary according to unit needs. A six-month minimum probationary period applies. Applicants must be eligible to work in the United States; sponsorship is not available for this position. A background check is required before an offer of employment. The position is represented by the FOCUS-MFPE bargaining unit.

Requirements

High school graduation or equivalent.
One year of production-cook or line-cook experience.
Experience with a variety of kitchen-related equipment and ability to remain productive during intense, demanding peak production hours.
Ability to work independently for assigned periods.
Ability to read and follow standard recipes.
Basic knife skills.
Ability to work constructively and communicate clearly in a team setting.
Ability to provide excellent guest service.
Working knowledge of sanitation and safety rules and procedures.
Must be eligible to work in the United States upon hire; sponsorship is not available.

Nice To Haves

Two years of production-cook or line-cook experience.
Experience in collegiate cooking or a large institution.
Experience in a bakery, meat department, or similar setting.

Responsibilities

Prepare hot and cold food items required for daily menus.
Maintain food quality, quantity, and presentation standards, including through batch cooking and just-in-time preparation.
Provide direction, communicate effectively, support individual growth, and lead by example to maintain a positive work environment.
Enforce ServSafe procedures for food handling, storage, timing, and production techniques.
Create a positive environment for employees and guests.
Continually improve culinary and leadership skills.
Interact positively and supportively with guests and UM students, providing excellent guest service.