Gallery Culinary Platform Attendant

MSU Careers Details•East Lansing, MI

2d•Onsite

About The Position

The Gallery Culinary Platform Attendant prepares, organizes, and supplies food across multiple dining stations, including salad bars, hot and cold stations, and made-to-order service areas. The position supports cooks by combining ingredients, measuring portions, and assembling meals while maintaining food safety, reducing waste, and providing welcoming customer service. The role involves daily interaction with the campus community in a diverse, team-oriented dining environment. All positions in RHS are designated as critical status. During a university closure or suspension of operations due to snow or an emergency, employees are expected to make reasonable attempts to report to work as scheduled. Employees with an approved remote work agreement may be required to work on-site to serve the MSU community.

Requirements

High school graduation or an equivalent combination of education and experience.
One year of full-time experience in food preparation and use of kitchen equipment.
Knowledge of kitchen safety practices.
Ability to read weights and measures and to weigh and measure ingredients.
Ability to add, subtract, multiply, and divide whole numbers and fractions.
Knowledge of food preparation methods, including sautéing, display cooking, deep frying, grilling, and steaming.
Ability to properly use knives and standard kitchen equipment.
Occasional lifting of 26 to 75 pounds.

Nice To Haves

One year of satisfactory food service experience, or an equivalent mix of education and training.
Ability to anticipate changes in service needs and shifting customer demands.
Skill in taking independent action to solve problems before they escalate.
Adaptability to changing tasks, fast-paced environments, and schedule needs.

Responsibilities

Set up, replenish, and maintain salad bars, hot and cold stations, and made-to-order service areas.
Support cooks by combining ingredients, measuring portions, and assembling meals to order.
Use proper food handling, rotation, and storage techniques to prevent spoilage and reduce waste.
Serve meals directly to students, staff, and guests in a friendly and welcoming manner.
Collaborate with a diverse workforce to maintain efficient dining hall operations.
Prepare food using appropriate methods and production timing so freshly cooked products are ready for continuous service.