Culinary Support Cook

University of North Dakota•Grand Forks, ND

4d•Onsite

About The 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.

Requirements

High School Diploma or GED
Food production experience in a large volume setting
Experience with materials and equipment used in the food services business
Experience with computers and software programs
Progressive supervisory experience with all age groups
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.
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.
Ability to read and comprehend reports and basic math skills to complete reports
Must be able to move 45-50 pounds and stand 3 to 4 hours
Self-motivated
Have an optimistic attitude, willingness to learn new skills, high degree of integrity, and a strong work ethic

Nice To Haves

One year experience in short order grill production and/or display cooking
NRA Serv Safe Food Handlers Certification

Responsibilities

Prepares products for service to customers
Prepares Culinary Support Center recipes according to Jamix production schedule.
Sets up weekly production schedule for the Culinary Support Center.
Takes weekly inventory in the Culinary Support Center.
Communicates effectively longs and shorts with various units across campus.
Prepares food to meet all meal deadlines and maintains the highest quality and freshness possible using progressive cooking techniques.
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, chill food rapidly using an approved method
Completes required food production paperwork
Checks food supplies for the following production schedules
Helps in the menu development of specialty menus
Records production on the service summary sheets accurately and efficiently
Provides instruction for part-time and student staff assisting in assigned production
Assumes leadership of production area in absence of lead cook