Late Night Cook

University of North Dakota•Grand Forks, ND

1d•$19 - $22•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

Food production experience
High School Diploma or GED
Successful completion of a Criminal History Background Check
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.
Must be able to move 45-50 pounds and stand 3 to 4 hours on their feet.
Ability to read and comprehend reports and basic math skills to complete reports.
Self-motivated with the ability to direct and lead others, work with diverse staff of students.
Have an optimistic attitude, willingness to learn new skills, high degree of integrity, and a strong work ethic.

Nice To Haves

Two-year experience in large-volume food production and experience with catered events
One-year experience in short order grill production and/or display cooking.
NRA Serv Safe Certification
General computer experience with Microsoft Office (Word, Excel, and Outlook)
Progressive supervisory experience with all age groups

Responsibilities

Prepares and cooks dishes accompaniments according to the computerized production recipes/reports.
Does Display/Cook-to-Order food preparation as directed.
Slices and weighs serving portions of meats, cheeses, etc.
Prepares menu items for assigned catered functions.
Uses equipment including but not limited to grills, meat slicer, food chopper, steam equipment, fryers, ovens, calculator and scales.
Responds to customer questions and concerns appropriately and accurately.
Interacts positively with customers when display cooking and when in service areas.
Works with the preparation and disposal of fish, poultry, beef, lamb, pork and other meat products.
Uses thermometers in the process of achieving the proper temperatures for the various products, record temperatures, and check on products being held to ensure safe temperatures, record temperatures for the coolers and freezer and advise supervisor if temperature requirements are not met.
Uses the proper procedures to clean and to sanitize the various work areas and the large and small equipment used in production.
Uses the proper procedures in the storage of food, cover, date and label food, chill food rapidly using an approved method.
Uses proper sanitation/production procedures in the production of products in order to avoid contamination (cross contamination with cutting boards, knives, etc.), minimize the duration products are in the danger temperature zone, reduce direct contact with hand, minimize reheating products to one time using an approved method and not to combine older product into fresh.
Checks food supplies for the following production schedules.
Helps in the menu development of specialty menus.
Provides instruction for part-time and student staff assisting in assigned production.