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; shift start times are between the hours of 5:30 am and 12:30 pm
Salary: Hourly rate: $17.34 starting; $18.21 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, 906-227-2330
NMU is an equal opportunity employer.
