Culinary Support Cook

University of North Dakota•Grand Forks, ND

7d•$18 - $22•Onsite

About The Position

The Culinary Support Cook prepares food for customer service in accordance with departmental policies and safe, sanitary practices. The position uses batch and display cooking techniques and works closely with part-time and student employees, providing training and assuming a leadership role when the lead cook is absent. This position is onsite at the UND Grand Forks, ND campus, is classified as non-exempt and eligible for overtime, and pays $17.85–$22.00 per hour. It is scheduled for 40 hours per week, with a typical shift of 6:00 a.m.–2:30 p.m. The cook prepares Culinary Support Center recipes according to production schedules for vending, retail, catering, and residential services; sets up the weekly production schedule; assists with weekly inventory; and communicates production needs with campus units. The role includes preparing a range of meat products and using progressive cooking techniques to meet meal deadlines while maintaining quality and freshness. It also involves monitoring and recording food and equipment temperatures, cleaning and sanitizing work areas and equipment, and following approved food-storage and production practices to prevent contamination and maintain food safety. The position completes required food-production paperwork, checks supplies for scheduled production, and helps develop specialty menus and grab-and-go offerings such as salads and sandwiches. It provides instruction to part-time and student employees assisting with assigned production.

Requirements

High school diploma or GED.
Food production experience.
Progressive supervisory experience with all age groups.
Successful completion of a criminal history background check.
Valid driver's license.
Strong communication, interpersonal, and organizational skills.
Knowledge of food production and working knowledge of large-quantity food service, including materials, equipment, and food used in the business.
Ability to move 45–50 pounds and stand for 3–4 hours.
Ability to read and comprehend reports and use basic math to complete reports.
Self-motivated, with the ability to direct and lead others.
Optimistic attitude, willingness to learn new skills, high integrity, and strong work ethic.
Verify identity and eligibility to work in the United States and complete the required employment eligibility verification form upon hire. Visa sponsorship for continued employment is not supported.

Nice To Haves

Two years of large-volume food-production experience and experience with catered events.
One year of short-order grill production and/or display-cooking experience.
NRA ServSafe Food Handler Certification.
General computer knowledge of Microsoft Word, Excel, and Outlook.

Responsibilities

Prepare Culinary Support Center recipes according to production schedules for vending, retail, catering, and residential services.
Set up the weekly Culinary Support Center production schedule and assist with weekly inventory.
Communicate production needs, including shortages and surpluses, with various campus units.
Prepare food using batch, display, and progressive cooking techniques, meeting meal deadlines and maintaining quality and freshness.
Prepare and dispose of fish, poultry, beef, lamb, pork, and other meat products.
Use thermometers to achieve and monitor safe product temperatures, record product and storage temperatures, and advise a supervisor when requirements are not met.
Clean and sanitize work areas and large and small production equipment using proper procedures.
Store and label food properly, chill food rapidly using approved methods, and follow sanitation and production procedures to prevent contamination and minimize food-safety risks.
Complete required food-production paperwork and check supplies for scheduled production.
Assist with developing specialty menus and grab-and-go offerings, including salads and sandwiches.
Instruct part-time and student employees assisting with assigned production.
Assume a leadership role in the absence of a lead cook.