| Position Title: |
Lead Cook |
| Department: |
Dining Services-The Lights |
| Term of Assignment: |
Continuing |
| Term End Date, If Applicable: |
|
| FLSA Status: |
Non-Exempt = overtime eligible |
| Work Schedule: |
Variable shifts/days/locations; including afternoon, holidays, and weekend shifts; traditionally the start time is between the hours of 5:00 am and 1:00 pm |
| Salary: |
$17.71 starting; $18.58 working |
| Travel: |
No travel |
| Brief Statement of Duties |
| Brief Statement of Duties: |
Under routine supervision, perform and direct others in a variety of duties necessary to lead the preparation of meals and specials in a residential dining operation. Provide skills necessary to lead production areas in residential dining. Supervise the work and maintain service area in a clean, safe and orderly condition. Oversee and prepare a wide variety of soups, sides, salads, entrees, desserts, baked and pastry items; use a variety of kitchen equipment; assist and oversee the kitchen production, ordering and inventory of products, following 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: |
Food Service Sanitation Certification (MI or ServSafe).
Completed NMU Cooks test with a score of 75% or better. |
| Required Minimum Work Experience: |
Three to five years' food service experience in residential dining or kitchen production while working in a quantity food service setting (e.g. AYCE facility with multiple stations, quantity cafeteria experience, large production chain/branded setting).
Leadership ability demonstrated by experience, skill, communication and definition. |
| Knowledge, Skills, Abilities, or Attributes Required for Satisfactory Performance of the Position Duties: |
Food Production - Knowledge of techniques and equipment.
Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
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.
Oral and Written Communications Skills- understanding and communicating effectively in English via oral and written methods.
Instructing - Teaching others how to do something in a variety of ways. This position will be required to teach "hands on classes" to customers and guests of the residential dining operation.
Service Orientation - Actively looking for ways to help people and exceed guest expectations.
Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
Coordination - Adjusting actions in relation to others' actions.
Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). |
| Additional Desirable Qualifications |
| Additional Desirable Qualifications: |
Willingness to improve skill level through a variety of methods.
Currently in an FS2 position.
Bachelor's degree in culinary arts or coursework leading to a certificate/degree in Culinary Arts, Hospitality Management, or a related field. |
| Other |
Special Instructions to Applicants:
|
Submit application, cover letter, resume and reference list |
Contact Information:
|
Erica Nelson, Human Resources Generalist, 906-227-1087 |
| 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. |
