Lead Evening Cook
About The Position
The Lead Evening Cook directs production staff while working alongside them to prepare and serve food in accordance with Dining Services’ mission. The role also directs safety and sanitation policies and procedures in production areas. It is a hands-on leadership position involving staff motivation, direction, and communication with the management team. This position works onsite at the University of North Dakota campus in Grand Forks, North Dakota. It is scheduled for 40 hours per week, with a typical shift of 12:30 p.m. to 9:00 p.m. The hourly salary range is $20.00–$24.00, dependent on experience, and the position is non-exempt and eligible for overtime.
Requirements
- High school diploma or GED.
- Three years of progressive experience in large-volume food production, catered events, and garnishing.
- Experience working 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.
- Ability to move 45–50 pounds and stand for 3 to 4 hours at a time.
- Ability to read and comprehend reports and use basic math to complete reports.
- Self-motivated, with the ability to motivate others.
- Ability to make timely decisions and handle stressful situations.
- Knowledge of materials, equipment, and food used in the business.
- Optimistic attitude, high degree of integrity, and strong work ethic.
Nice To Haves
- Two years of progressive supervisory experience.
- NRA ServSafe Certification.
- Culinary training.
Responsibilities
- Direct and/or prepare entrees and accompaniments according to Jamix production recipes and reports.
- Direct and/or perform pre-preparation for production items within the assigned responsibilities.
- Perform display and cook-to-order cooking in food service concepts.
- Prepare menu items for assigned catered functions.
- Use production equipment, including grills, meat slicers, food choppers, steam equipment, fryers, ovens, calculators, and scales.
- Prepare food to meet meal deadlines and maintain quality and freshness using progressive cooking techniques.
- Respond appropriately and accurately to customer questions and concerns.
- Provide instruction to cooks, assistant cooks, part-time staff, and student staff assisting with assigned production.
- Train staff according to UND Dining Services policies and procedures, emphasizing production, sanitation, and safety.
- Direct staff to meet production deadlines while maintaining freshness and quality through progressive or batch cooking techniques.
- Use thermometers to ensure proper product temperatures; record product, cooler, and freezer temperatures; monitor held products; and advise a supervisor when temperature requirements are not met.
- Clean and sanitize work areas and large and small production equipment using proper procedures.
- Maintain personal cleanliness, wash hands properly, wear a clean uniform and hair and beard restraints, and avoid direct food contact when possible by using gloves and utensils.
- Attend unit and other department meetings.
- Review access counts, recipes, and the communication log to organize production.
- Review production orders and service summaries for accuracy.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
