Lead Evening Cook

University of North Dakota•Grand Forks, ND

6d•$20 - $24•Onsite

About The Position

The purpose of this position is to direct the production staff while working alongside them to prepare and serve products according to dining services mission to our customers. This position also directs the safety and sanitation policies and procedures for the production areas. It is a working position that includes motivating staff, directing staff, and communicating with the management team.

Requirements

High School Diploma or GED
Three years of progressive experience in large volume food production and with catered events and garnishing
Knowledgeable with the materials, equipment and food used in the business
Requires knowledge with computers and software programs
Progressive supervisory experience with all age groups
Experience with concept/display cooking
Successful completion of a Criminal History Background Check
Strong communication, interpersonal and organizational skills.
Must be able to move 45-50 pounds and stand 3 to 4 hours at a time
Ability to read and comprehend reports and basic math skills to complete reports.
Self-motivated
Ability to motivate others
Ability to make timely decisions and deal with stressful situations
Have an optimistic attitude, high degree of integrity, and a strong work ethic

Nice To Haves

Two years progressive supervisory experience
NRA Serv Safe Certification
Culinary Training
Supervisory Experience

Responsibilities

Directs and or does the production of all entrees and accompaniments according to the Jamix production recipes/reports.
Directs and or does pre-prep for all production items under their responsibilities.
Does Display/Cook-to-Order cooking in concepts.
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.
Prepares food to meet all meal deadlines and maintains the highest quality and freshness possible using progressive cooking techniques.
Responds to customer questions and concerns appropriately and accurately.
Provides instruction for Cooks, Assistant Cooks, part-time and student staff assisting in assigned production.
Trains all staff according to UND Dining Services Policies and Procedures stressing production, sanitation and safety.
Directs staff to ensure production meets deadlines, maintaining the highest quality of freshness using progressive/batch cooking techniques.
Uses 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.
Uses the proper procedures to clean and to sanitize the various work areas and the large and small equipment used in production.
Keeps self-clean, uses proper hand washing techniques, wears clean uniform and hair and beard restraint, avoids direct contact with food if at all possible and uses gloves and utensils when possible.
Minimizes the duration products are in the danger temperature zone, reduces direct contact with hand, minimizes reheating products to one time using an approved method and not to combine older product into fresh.
Attends unit and other department meetings.
Reviews access counts, recipes and communication log to facilitate the organization of production.
Reviews Production orders and service summaries for accuracy.