| Position Title: |
Temporary Food Service Worker I or Production Cook |
| Department: |
Dining Services-Central Office |
| Term of Assignment: |
Term |
| Term End Date, If Applicable: |
|
| FLSA Status: |
Non-Exempt = overtime eligible |
| Work Schedule: |
Variable days/hours/locations; between the hours of 6:00 am and 11:00 pm, as determined by the needs of the operation. |
| Salary: |
Food Service Worker I - $15.48; Production Cook - $17.00 |
| Travel: |
No travel |
| Brief Statement of Duties |
| Brief Statement of Duties: |
This is a posting for part-time temporary positions which are used to supplement and augment the regular NMU workforce. The Food Service Worker I position is primarily responsible for service aspects of food lines and cleaning. The Production Cook position is primarily responsible for food preparation and cooking. The length of hire might vary from 1 day to 4 months. |
| Minimum Qualifications |
| Required Education: |
High School Graduation or Equivalent |
| Discipline / Degree Area: |
|
| Required Specialized Training/Certifications: |
|
| Required Minimum Work Experience: |
Minimum work experience will vary, depending on the position under consideration. One year food service experience with emphasis on customer service. |
| Knowledge, Skills, Abilities, or Attributes Required for Satisfactory Performance of the Position Duties: |
Knowledge
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.
Skills
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.
Abilities
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 Worker I:
Experience in cooking or salad preparation.
Experience handling cash and operating cash registers.
Production Cook:
Experience in gourmet/banquet/catering cooking/preparation.
Vocational education training in baking, cooking, salad making, etc.
Food Service Worker I and Production Cook:
Food Service Sanitation Certification.
Leadership ability demonstrated by experience.
Willingness to improve skill level. |
| 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. |
