Gallery Culinary Platform Attendant

Gallery Culinary Platform Attendant – Michigan State University College of Engineering

Performs basic food preparation functions while interacting directly with the guest and assembling and serving food ingredients to create a unique customer experience; assists cooks in food preparation as needed; uses proper preparation and culinary techniques to prepare food including chopping, cutting, slicing, thawing, marinating and sautéing; uses culinary knowledge of proper garnishing and plate presentations; interacts and improvises dishes directly with customers often in theatrical style;

maintains a clean, sanitary and safe working environment; uses good sanitation and safety practices. This position is located in Shaw Hall.

All positions in RHS are designated as critical status. In the event of a university closure, modification, or suspension of operations due to snow or other emergency condition, persons in this position are expected to make all reasonable attempts to report to work as scheduled for the duration of the closure/suspension. If a person has an approved remote work agreement to work a portion of their normally scheduled work hours remotely, they may be called upon to work on-site to serve the MSU community.

• Graduation from high school or equivalent combination of education and experience is necessary.
• 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 the ability to weigh and measure ingredients.
• Ability to add, subtract, multiply and divide whole numbers and fractions.
• Knowledge of various methods of food preparation including sautéing, display cooking, deep frying, grilling and steaming etc.
• Ability to properly use knives and standard kitchen equipment.
• Ability and skill to prepare items utilizing proper methods and production timing to assure freshly cooked products are ready for continuous service.
• Occasional lifting of 26 to 75 pounds.

Ability to read weights and measures, accurately measure portion ingredients for recipes. Ability to add, subtract, multiply and divide whole numbers and fractions. Knowledge of various methods of food preparation including sautéing, display cooking, deep frying, grilling and steaming. Demonstrated ability to work with staff at all levels. Proper knife handling skills.

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, citizenship, age, disability or protected veteran status.

Sunday – Monday OFF
Tuesday – 7:00‑3:30
Wednesday – Thursday 7:30‑4:00
Friday – Saturday 7:00‑3:30

W Shaw Hall

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Occasional lifting of 26 to 75 pounds.

Bidding eligibility ends October 28, 2025 at 11:55 P.M.