Culinary Professional II​/Cook II

Below you will find the details for the position including any supplementary documentation and questions you should review before applying for the opening.

To apply for the position, please click the Apply for this Job link/button.

If you would like to bookmark this position for later review, click on the Bookmark link. If you would like to print a copy of this position for your records, click on the Print Preview link.

MSU
-Nothern Dining Services invites applications for an immediate start in a full-time, permanent Cook II position.

The Culinary Professional/Cook II position has responsibility to prepare, cook, and serve a variety of foods, primarily in large quantities for student, campus, and community consumption. Culinary Professional II staff are expected to exemplify high levels of customer service and attention to detail, as they work to fulfill the dietary needs for a vibrant and engaged campus community. This position will take orders from patrons and serve patrons at counters or tables.

The Culinary Professional/Cook II may supervise student staff during weekend and evening operations. Additionally, Culinary Professional II staff provide support to Retail & Finance staff in Dining Services.

The benefits package includes paid employee health insurance, retirement plans, paid annual and sick leave, one floating holiday, 12 paid holidays, and Montana University System tuition waivers. https://(Use the "Apply for this Job" box below)..aspx

Position Number

Position Number 7N0096

Department

Department Food Services

Division

Division Office of Food Services

Appointment Type

Appointment Type Classified

Contract Term

Contract Term Fiscal Year

Semester

If other, specify From date

If other, specify End date

FLSA

FLSA Non-Exempt

Union Affiliation

Union Affiliation AFSCME

FTE

FTE 1.0

Benefits Eligible

Benefits Eligible Yes

Compensation

Compensation Hourly

Salary $18.55 per hour

Contract Type

Contract Type Classified Hourly

If other, please specify

Recruitment Type

Recruitment Type Open

General Statement

The Culinary Professional II position has responsibility to prepare, cook, and serve a variety of foods, primarily in large quantities for student, campus, and community consumption. Culinary Professional II staff are expected to exemplify high levels of customer service and attention to detail, as they work to fulfill the dietary needs for a vibrant and engaged campus community. This position will take orders from patrons and serve patrons at counters or tables.

Culinary Professional II staff may supervise student staff during weekend and evening operations. Additionally, Culinary Professional II staff provide support to Retail & Finance staff in Dining Services.

Duties and Responsibilities

• Take orders, interact with customers, prepare, cook, and serve food in large quantities and, at times, over short periods of time or in response to individual requests. Prepare food according to recipe, taking care to ensure the efficient use of resources and the communication of needs in a timely and effective fashion. Ensure high levels of customer service, both in interactions with patrons and in presentation of food and dining environment.
• Perform a variety of food preparation and operational tasks, to include making sandwiches, carving meats, making soups and salads, brewing coffee, and suggesting adjustments to recipes, ordering processes, and overall enhancements where appropriate.
• Supervise and train student workers.
• Assist with ordering and inventory as requested.
• Develop, test, and refine new recipes and menu items.
• Perform general cleaning activities in kitchen and dining areas, to include cleaning food preparation equipment, work areas, and counters or tables.
• Assist with Catering Events when needed.

1. High School diploma or equivalent.

2. Knowledge of basic food safety standards.

Preferred Qualifications – Experience, Education, Knowledge & Skills

• Experience in food service.
• Management or supervisor experience.

1. Ability to follow a recipe.

2. Ability to “plate” meals for a nice presentation.

3. Ability to allow for a flexible work schedule if changes should…