| Position Title: |
Production Cook |
| Department: |
Dining Services-Central Office |
| Term of Assignment: |
Continuing |
| Term End Date, If Applicable: |
|
| FLSA Status: |
Non-Exempt = overtime eligible |
| Work Schedule: |
Variable shifts/days/locations; including afternoon and weekend shifts, typical work hours are between the hours of 6:30 am and 9:30 pm |
| Salary: |
$17.00 starting; $17.85 working |
| Travel: |
No travel |
| Brief Statement of Duties |
| Brief Statement of Duties: |
Under routine supervision, provide skills and engage in the preparation of food. Prepare a wide variety of soups, salads, entrees, desserts, bakery and pastry items; use a variety of kitchen equipment; follow standardized recipe files; and make recommendations for change/improvement. |
| Minimum Qualifications |
| Required Education: |
High School Graduation or Equivalent |
| Discipline / Degree Area: |
|
| Required Specialized Training/Certifications: |
|
| Required Minimum Work Experience: |
Three years' food service experience in kitchen production while working in a quantity food service setting (e.g., university, large volume public school or large hotel/restaurant-type setting). |
| Knowledge, Skills, Abilities, or Attributes Required for Satisfactory Performance of the Position Duties: |
Customer and Personal Service-Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Active Listening-Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Instructing-Teaching others how to do something.
Speaking-Talking to others to convey information effectively.
Service Orientation-Actively looking for ways to help people.
Social Perceptiveness-Being aware of others' reactions and understanding why they react as they do.
Possess the physical capability to perform all of the duties and responsibilities of the position.
Oral Comprehension-The ability to listen to and understand information and ideas presented through spoken words and sentences.
Manual Dexterity-The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
Problem Sensitivity-The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. |
| Additional Desirable Qualifications |
| Additional Desirable Qualifications: |
Food Service Sanitation Certification.
Leadership ability demonstrated by experience.
Willingness to improve skill level.
Experience in gourmet/banquet/catering cooking/preparation.
Vocational education training in baking, cooking, salad making, etc. |
| Other |
Special Instructions to Applicants:
|
submit application, cover letter, resume and reference list. |
Contact Information:
|
Brenda Bickler, Employment Specialist, 906-227-2114 |
| Equal Employment Opportunity: |
NMU is an equal opportunity, affirmative action employer of protected veterans and individuals with disabilities, and is strongly committed to increasing the diversity of its employees. |
