Cook (12 mon,1st

Job No: 26150
Department: Memorial Union
Work Type: Union
Location: Main Campus (Houghton, MI)
Full Time / Part Time: Full Time
Categories: Food Service
Applications Close:

Michigan Technological University is an R1 technological research university founded in 1885 in Houghton. Our rural campus is situated just miles from Lake Superior in Michigan's scenic Upper Peninsula and is home to nearly 7,500 students from more than 60 countries around the world. Consistently ranked among the best universities in the country for return on investment, Michigan’s flagship technological university offers more than 185undergraduate and graduate degree programs.

Research focus areas include defense, health, energy, automotive, environment, and aerospace.

The area’s waters, forests, and snowfall support year-round recreation, including skiing, snowboarding, hiking, biking, and paddling. The University is an integral part of the region, supported by a friendly and welcoming community that takes pride in being a true college town. We embrace our size, climate, sense of adventure, and originality.

Michigan Technological University is seeking a Cook (12 months, 40 hours, 1st shift) for our Residential Dining department. They will be responsible for the proper preparation and production coordination of all hot and cold menu items as assigned by supervisor.

• 1. Meet daily production and serving schedules with respect to cafeteria lines, retail operations, special luncheons, buffets, and banquets.
• 2. Requisition from stores clerk, and/or personally retrieve from storage as needed, foodstuffs and supplies to meet daily production and preparation schedules.
• 3. Operate all equipment used in preparation and production of menu items assigned to his/her area employing proper safety procedures.
• 4. Advise other departmental employees on portion size, food items, ingredients, preparation methods, presentation, garnish, and quality control issues to ensure that recipes are followed to meet production demands and quality standards.
• 5. Provide information to customers as requested.
• 6. Maintain a clean, sanitary, and safe work area.
• 7. Responsible for garbage removal and cardboard recycling in assigned area.
• 8. Conduct daily, weekly, or monthly physical inventories in designated areas as assigned by supervisor.
• 9. Assist in the training and instruction of new employees, both regular and student assigned to food production, as needed.
• 10. Participate in any training necessary to accommodate changes in operation which directly affects regular assigned duties.
• 11. Adhere to current uniform policies.
• 12. Commit to learning about continuous improvement strategies and applying them to everyday work. Actively engage in University continuous improvement initiatives.
• 13. Integrate safety practices into daily activities.
• 14. Functional supervision is exercised over student assistants and other personnel as assigned.

• High school diploma and culinary training, or an equivalent combination of education and experience from which comparable knowledge and abilities can be acquired.

• Three years experience working in a commercial, institutional, restaurant or hotel kitchen, or a similar food service operation as a skilled cook or equivalent position.

• Demonstrated ability to perform as a skilled cook in processes such as baking, roasting, frying, grilling, braising, boiling, simmering and stewing.
• Demonstrated knowledge of cooking time, correct temperature, weight loss, portion control, and production standards in the cook's department.
• Demonstrated ability to read and interpret recipes relative to quantity, consistency, and composition of all menu items assigned to the department.
• Demonstrated knowledge of all food service equipment operation.
• Knowledge of sanitation standards required in the preservation of cooked and uncooked items and the prevention of food contamination.
• Demonstrated ability to give and follow instructions.
• Demonstrated ability to work harmoniously with people in…