Position Summary(Basic Job Function)
This is a temporary or on-call position. Provides food service, custodial, general labor or maintenance support for departments located off-campus (outside of the Greater Lansing area) Term: Temps can work two (2) nine (9) month terms with a week break in service in between and at the end of the second term terminate for three (3) months or switch to an on-call. On-Call allowed to work 1039 hours in any twelve (12) month period.
Unit Position Summary
- Prepares, seasons, and cooks vegetables, entrees, soups, salads, sauces, meats, gravies, desserts, cereals, etc., by following approved recipes and maintaining quality standards.
- Checks menus for kind, quality, and timing requirements.
- Portion, carve, and slice foods
- Responsible for quality, quantity, and timing of menu items to ensure the optimum time between preparation and serving to customers.
- Assist in menu planning and in developing recipes for new and improved products
- Inspects and tastes food to ensure quality of texture, temperature, and overall appearance.
- Uses correct refrigeration, freezing, and thawing techniques.
- Sets temperatures, checks cooking time, preheats ovens for energy conservation, and determines when food items are properly cooked.
- Oversees and assists in the proper storage of food items to ensure efficient handling and the elimination of waste and spoilage.
- Portions, carves, and slices foods.
- Cleans and/or oversees the cleaning of cooking utensils, equipment, refrigerators, counters, and other food preparation equipment.
- Cleans and mops spillages.
- Uses good sanitation and safety practices.
- Reports malfunction of equipment and utensils.
- Records the amount of food prepared and leftovers for forecasting purposes.
- Participates in continuous training and self-improvement programs conducted by the department.
- Instructs assigned support employees in cooking methods, processes, and materials.
- Assists in planning meal requirements and responsibilities.
- Assumes responsibility of a Senior Cook, when so assigned.
Perform related duties as assigned including, but not necessarily limited to, the following:
- Obtains necessary ingredients and equipment for the preparation of assigned foods.
- Weighs, measures, and mixes ingredients.
- Washes, chops, slices, cuts, pares, or otherwise prepares fruits and vegetables.
- Arrays and distributes foods within cafeteria.
- Grills foods such as hamburgers, hot dogs, sandwiches, french fries, eggs, bacon, french toast, and pancakes.
- Prepares sandwiches, sandwich fillings, salads, jello, desserts, and other standardized recipe items.
- Assists with the setting up and serving of food.
- Disposes of waste and garbage.
Desired Qualifications
Experience working in a Commercial kitchen Experience working in a Commercial kitchen
Equal Employment Opportunity Statement
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.
Required Application Materials
Resume or letter of interest
Together-we-will Statement
The university is requiring all MSU students, faculty and staff to be vaccinated against COVID-19 with limited exceptions. Learn more at: https://msu.edu/together-we-will/
Work Hours
STANDARD 8-5
Summary of Health Risks
Risk of cut and burns, slips
